Sponge Cake

1. Preheat the oven to 140C and line a 8 x 8 inch / 20 x 20cm square cake tin
2. Combine the milk and butter in  a small saucepan over medium heat and heat until the butter has melted and the milk is just steaming
3. Sift the flour into a large bowl and pour over the hot milk and butter, mix until combined
4. Add the egg yolks and mix until smooth and well combined
5. In a large bowl add the egg whites and whisk until foamy
6. Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks
7. Add 1/3 of the meringue to the yolk mixture and mix until well combined
8. Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined
9. Transfer the batter to the lined tin and place it in a larger baking tray filled with hot, but not boiling, water
10. Bake for 75 minutes or until the cake springs back when touched
11. Remove from the oven and cool

Vanilla Whipped Cream

1. Combine the cream, sugar and vanilla bean paste in the bowl of a standmixer
2. Whisk until stiff peaks and reserve in the fridge until use

Assembly

1. Reserve 8 whole cherries, then halve and pit the rest
2. Trim the caramelised surface off the top of the cake
3. Using a sharp serrated knife slice the cake in half horizontally, to create two layers
4. Spread a thin layer of whipped cream over one layer and arrange the cherries in tightly packed rows across the cream
5. Spread over another layer of cream and top with the second sheet of sponge
6. Clean up the edges and spread a thin layer of cream over the top of the cake
7. Place in the fridge to set for a minimum of 1 hour
8. Using a sharp knife trim the edges of the cake and slice it into 8 equal slices
9. Fit a piping bag with a large French star tip and fill with the remaining cream
10. Pipe dollops of cream on top of the slices and top with thyme and a cherry