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Lamington roulade
Lamington roulade
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Prep Time:
45 minutes
Cook Time:
10 minutes
Total Time:
55 minutes
Decadent Australian sponge cake rolled with cream, jam, chocolate, and coconut.
Ingredients:
  • 21.25 gm desiccated coconut
  • 3 eggs, at room temperature
  • 107.50 gm caster sugar
  • 112.50 gm self-raising flour, sifted
  • 220ml thickened cream
  • 108.90 gm raspberry jam
  • 100g good-quality dark chocolate, roughly chopped
  • 20g butter
Instructions:
  • Preheat the oven to 200°C. Grease a Swiss roll pan measuring 25cm x 30cm with a depth of 2cm, and line it with baking paper. Then, sprinkle 2 tablespoons of coconut evenly over a sheet of baking paper on a work surface.
  • Beat eggs with an electric mixer for 5 minutes until thick and pale. Gradually add sugar, one tablespoon at a time, while beating constantly until sugar dissolves and mixture turns thick and glossy. Sift flour over the egg mixture and gently fold it in with a large metal spoon until just combined.
  • Evenly spread mixture in Swiss roll pan. Bake sponge for 10 to 12 minutes until a skewer comes out clean. Invert cake onto coconut-coated paper and remove lining. Roll up sponge carefully as shown, then cover with a tea towel and let cool for 30 minutes.
  • Whip 3/4 cup of cream with an electric mixer until stiff peaks form. Gently unroll the sponge and place it flat on a work surface. Spread jam and whipped cream evenly, leaving a 1cm border along both long sides. Carefully roll the sponge without the paper. Transfer the roulade to a plate, seam side down.
  • In a microwave-safe bowl, mix chocolate, butter, and the 2 tablespoons of cream. Microwave uncovered on HIGH for 1 to 2 minutes, stirring every minute until smooth. Spread the warm chocolate over the Swiss roll, letting it cascade down the sides. Sprinkle with remaining coconut. Let the chocolate icing set, then slice the roulade and serve.

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