Lemon thyme sponge cake with curd cream
This delightful lemon thyme sponge cake recipe creates a show stopping cake that's the perfect sweet touch for your next cake-worthy occasion
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Ingredients
- 4 eggs (size 7) at room temperature
- 185 grams caster sugar
- 140 grams flour
- 1 1/2 teaspoon baking powder
- 25 grams butter, melted
- 1/4 cup boiling water
- 2 teaspoons lemon thyme leaves, plus extra for decoration
- 1 cup lemon curd, plus extra for decoration (see below for recipe)
- 200 grams crème fraiche
- 150 millilitres cream
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