Lamington cake is a classic sponge recipe, covered with desiccated coconut, layered with a creamy and sweet raspberry filling
A deliciously golden sponge cake, filled with creamy filling and layers of raspberry jam
125g of Salted Butter, softened, plus extra for the tin
3 Large Eggs
250g of Self-raising flour
1/2 Tsp of Salt
3 Tbsp of Milk
300ml of Double Cream
2 Tbsp of Whitworths Icing sugar
200g of Raspberry jam
40g of Unsalted Butter, melted
125ml of Milk
30g of Cocoa Powder
200g of Whitworths Icing sugar
150g Desiccated Coconut
For the sponge
For the filling
For the icing
For the sponge
Pre-heat the oven to 190C/170C fan.1Line two 20 x 20cm square baking tins with greaseproof paper.
Beat the butter and sugar using an electric whisk until light and well combined (c. 3-5 minutes). Add the eggs one at a time and beat in between to incorporate.
Fold through the flour and salt using a silicone spatula being careful not to knock too much air out of the mixture. Add the milk and fold through. The consistency should be thick but drop off the spatula easily.
Divide the mixture between the tins and bake in the oven for 20 mins or until golden and just firm to the touch. Set aside to cool completely by placing the tins on a wire rack.
Meanwhile prepare the icing. Whisk together the melted butter and milk in a large mixing bowl for one minute to combine. Sieve the cocoa powder and icing sugar together in a separate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps.
Prepare the filling by whisking the cream with the icing sugar in a large bowl until it reaches soft peaks. Take care not to over whip. Set aside in a chilled area.
To assemble the lamington, place one of the sponges onto greaseproof paper, on top of a wire rack, with the side you want facing the outside facing up. Carefully pour the icing over the first sponge starting in the centre and use a pastry brush or palette knife to move the icing around and coat the sides of the sponge, lifting slightly to make sure you've covered the edges. Pour some coconut out into a bowl and then carefully sprinkle it on top of the iced sponge until well covered. Use a teaspoon to try to carefully spoon coconut around the edges of the sponge too. This is a bit fiddly and may take some time. Repeat for the second sponge.
Chill both sponges in the fridge for around 30 mins to make sure the icing is set, keeping them on the wire racks.
When ready to assemble, take the board or plate that you will be serving the lamington on and turn it upside down over the base sponge, which remains on the wire rack. With your palm under the wire rack, quickly flip the sponge 180 degrees so that the base sponge is sitting on the board or plate. Spread a thick layer of jam on top of the base sponge and pipe the cream on top. Then take your second coated sponge and slide a large flat spatula or palette knife underneath. Make sure you are positioned very near the base of the cake so you can quickly and easily lift the top sponge onto the rest of the cake, as once you place it down, you won't be able to move it easily.