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Lamington cake with raspberry jam and cream
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in a decadent Australian classic: fluffy, moist lamington cake with raspberry jam and cream.
Ingredients:
  • 6 eggs
  • 161.25 gm caster sugar
  • 41.20 gm milk
  • 40g butter, cubed
  • 75.00 gm self-raising flour
  • 100g dark chocolate, broken into pieces
  • 62.50 gm water
  • 75.00 gm icing sugar mixture, sifted
  • 15.00 gm cocoa, sifted
  • 65.00 gm shredded coconut, toasted
  • 108.90 gm raspberry jam
  • 2 x 300ml Whipping Cream, whipped
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced) and prepare a 22cm round cake tin by greasing and lining it with baking paper. Using an electric mixer, beat the eggs and sugar for about 5 minutes until they are pale and thickened.
  • Combine milk and butter in a microwave-safe bowl and microwave on High for 45 seconds or until the butter is melted.
  • Sift the flours together twice, then gently fold into the egg mixture, being careful not to overmix. Slowly pour the milk mixture down the side of the bowl, ensuring full incorporation.
  • Transfer the sponge mixture into the cake tin and bake for 25-30 minutes until golden and fully cooked. Let it cool for 5 minutes before transferring to a cooling rack. Cover and refrigerate until ready to serve.
  • To make the chocolate coating, melt the chocolate and water in the microwave for 45-50 seconds until smooth. Stir in the sifted icing sugar and cocoa until fully combined. Let it rest for 5-10 minutes until it thickens slightly. Spread the chocolate over the chilled sponge and sprinkle with coconut. Chill in the refrigerator for 20 minutes.
  • Slice the sponge in half lengthwise, and generously spread the bottom half with jam before topping with whipped cream. Place the other half of the sponge on top and serve right away or chill until serving.

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