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1
Preheat the oven to 375.
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2
Line a 9-by-13-inch baking pan with parchment paper and coat lightly with nonstick vegetable oil spray.
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3
In a medium bowl, stir the pastry flour with the bread flour and baking powder.
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4
In a large bowl, mix the egg yolks with the olive oil, water, thyme, salt and vanilla and 3/4 cup plus 1 tablespoon of the sugar.
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5
With a handheld electric mixer, beat the egg yolk mixture at medium speed until very frothy, about 3 minutes.
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6
Add the flour mixture and mix at low speed until the flour is fully incorporated.
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7
In a clean bowl, using clean beaters, beat the egg whites at medium-high speed until foamy.
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8
Gradually add the remaining 1/4 cup plus 1 tablespoon of sugar and beat until the egg whites are thick and glossy, about 4 minutes.
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9
Scoop a cup of the beaten egg whites into the batter and stir until combined.
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10
Fold the remaining egg whites into the batter until no streaks remain.
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11
Scrape the batter into the prepared pan and bake for 35 minutes, until the cake is golden and starts to pull away from the side.
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12
Set the pan on a rack and let the cake cool completely, about 1 hour.
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13
In a medium bowl, toss the figs with the sugar, olive oil, chopped thyme, black pepper and salt.
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14
Let stand at room temperature for 1 hour, until the figs begin to soften and release their juices.
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15
Cut the cake into 12 rectangles and transfer to plates.
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16
Spoon the figs and their juices over the cake slices, top each slice with a dollop of creme fraiche and a thyme sprig and serve at once.
