Strawberry and thyme cake

5 from 6 votes

In this eggless birthday cake, three layers of vanilla sponge cake are infused with thyme syrup before being sandwiched together with a decadent strawberry cream cheese frosting.

Prep Time30

Cook Time30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 660kcal

Author: Elizabeth

Equipment

Ingredients

for the eggless vanilla sponge cake

560 grams plain flour
2 tbsp baking powder
1 tsp salt
480 ml full fat milk
2 tbsp white vinegar
400 grams caster sugar
230 grams unsalted butter room temperature
2 tsp vanilla bean paste

for the thyme syrup

60 ml water
2 tbsp lemon juice
100 grams caster sugar
8 thyme sprigs

for the strawberry cream cheese frosting

125 grams unsalted butter
125 grams cream cheese
1/2 tsp vanilla bean paste
150 grams golden icing sugar
2 tbsps wild strawberry conserve

to decorate

fresh strawberries
thyme sprigs

Metric - US Cup Measures

Instructions

Make the eggless vanilla sponge cakes

Preheat your oven to 180ºC/160ºC fan/350ºF and line 3 x 8-inch springform baking tins with a round of baking paper.
Sift the flour and baking powder into a large bowl. Add salt.
560 grams plain flour, 2 tbsp baking powder, 1 tsp salt
Pour the vinegar into the milk and leave to curdle for a few minutes.
480 ml full fat milk, 2 tbsp white vinegar
Cream together the butter and sugar until light and fluffy. This will take a few minutes.
230 grams unsalted butter, 400 grams caster sugar
Add the vanilla and beat well.
2 tsp vanilla bean paste
Alternately add the soured milk and the flour in small batches, mixing well in between each addition.
Divide the cake batter evenly between the three prepared cake tins.
Bake in the centre of your oven for 20-35 minutes (our fan oven needed 35 minutes) until a skewer inserted into the centre comes out clean.
Leave the cakes to cool in their tins for ten minutes before transferring to a wire rack to cool completely.

Make the thyme syrup

Place the water, sugar and lemon juice into a small saucepan and bring to the boil over a high heat.
60 ml water, 2 tbsp lemon juice, 100 grams caster sugar
Reduce the heat to low, add the thyme sprigs, and simmer gently for ten minutes.
8 thyme sprigs
Remove from the heat and leave to cool.
Strain out the thyme sprigs.

Make the strawberry cream cheese frosting

Cream together the butter and cream cheese.
125 grams unsalted butter, 125 grams cream cheese
Add the strawberry conserve and vanilla.
2 tbsps wild strawberry conserve, 1/2 tsp vanilla bean paste
Add the icing sugar and mix well.
150 grams golden icing sugar

To assemble

Drizzle the thyme syrup evenly over the three eggless vanilla sponge cakes.
Layer on a cake stand, frosting with the strawberry cream cheese frosting.
Decorate with fresh strawberries and thyme sprigs.
fresh strawberries, thyme sprigs

Nutrition