This lamington cake recipe takes the Kiwi baking classic to the next level.
Recipe: Michael Van de Elzen
Cooking time: 30 minutes
Serves: 4-6 (if you’re lucky)
I love the impact a whole cake has on a table, and this one is gorgeous.
¾ cup caster sugar
pinch of salt
1 cup plain flour
1 tsp baking powder
50g unsalted butter, melted
1 packet strawberry jelly
½ cup desiccated coconut
125g fresh raspberries (or strawberries, or a mix)
1 cup fresh cream
1 tbsp icing sugar
½ tsp vanilla paste
Pre-heat the oven to 190°C bake.
Beat the eggs, salt, and sugar in a mixer with a whisk attachment until pale and thick.
Sift the flour into another bowl along with the baking powder. Add into the egg-sugar mixture, then gently fold in the melted butter until just combined.
Pour the mix into a lightly greased 20cm cake tin and bake for 30 minutes. Test the sponge by inserting a skewer into the centre to check it’s clean. Remove the tin from the oven but leave the cake in the tin for a further 20 minutes.
Make the jelly as per the packet instructions. Pour the hot jelly onto a shallow tray, then place the tray in the fridge to cool until it’s semi-set.
Remove the cake from the tin and leave to cool.
In a separate bowl, whisk the cream, vanilla, and icing sugar until just thickened.
Cut the sponge horizontally across the centre. Roll each half in the wobbly jelly to coat, then roll through a bowl of coconut until completely covered. Repeat with the other half.
Start layering, firstly with a bottom layer of sponge, then whipped cream, a circle of raspberries, a touch more cream over the top, and finally the top layer of sponge.
Finish with the remaining raspberries and serve.
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