Recipe

Lamington sponge cake

The humble Australian lamington gets a supersized makeover in this fun dessert. Two sponge cakes are layered with sweet cream and raspberry jam for a delicious cake everyone will love.

  • Serves 10
  • 20 mins preparation
  • 20 mins cooking
lamington sponge cake

Ingredients

Lamington sponge cake
  • 1/3 cup (50g) cornflour
  • 1/3 cup (50g) plain flour
  • 1/3 cup (50g) self-raising flour
  • 15 gram butter, melted
  • 1 tablespoon boiling water
  • 6 eggs
  • 1 cup (220g) caster sugar
  • 1 cup (250ml) thickened cream
  • 1/2 cup (160g) raspberry jam
  • 1 cup (80g) desiccated coconut
Chocolate icing
  • 40 gram dark chocolate, chopped finely
  • 1/2 cup (125ml) water
  • 1 cup (160g) pure icing sugar, sifted
  • 1/2 cup (50g) cocoa, sifted
  • 2 tablespoon milk

Method

Lamington sponge cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line two x 22cm round cake pans; line bases with baking paper.
  • 2
    Sift cornflour, plain and self-raising flour together three times. Combine the melted butter and boiling water in a small cup.
  • 3
    Beat the eggs and sugar in a large bowl with an electric mixer on high speed for 8 minutes or until thick and creamy. Using a large balloon whisk, gradually fold half the sifted flours, then the butter mixture into the egg mixture, then the remaining flour mixture.
  • 4
    Divide sponge mixture evenly between prepared pans. Bake for about 20 minutes or until golden brown and sponge starts to pull away from the sides of the pan.
  • 5
    Turn the sponges immediately onto baking paper-covered wire racks to cool.
  • 6
    Beat the cream in a small bowl with an electric mixer until firm peaks form.
  • 7
    Spread one sponge with jam, then cream to within 1cm of edge of sponge. Top with remaining sponge; place on a wire rack.
  • 8
    To make chocolate icing; whisk the chocolate and the water in a medium bowl over a saucepan of simmering water until melted and smooth. Remove from heat; gradually whisk in icing sugar and cocoa until smooth. Whisk in milk.
  • 9
    Spread chocolate icing all over the side and top of the sponge. Sprinkle the top and side with coconut; refrigerate until set before cutting.

Notes

Un-iced sponge suitable to freeze. Not suitable to microwave.