Baking & Desserts
Lamington Cake
Prep 30 mins. /Cook 30 mins.
Makes 1 x rectangle two-layer cake
Easy
Lamington Cake
Method
Total Preparation time: 30 mins + 1 hour refrigeration
Cake
- Preheat the oven to 160°C (fan-forced). Butter a 33cm x 23cm rectangle cake tin and line with baking paper.
- Whisk the flour, baking powder and salt together into a large bowl. Set aside.
- Using a hand or stand mixer with whisk attachment, beat the eggs on medium-high for 30 seconds. Gradually add the sugar, then increase speed and beat for 7 minutes, until very pale and tripled in volume.
- Meanwhile, place the butter and milk in a large heatproof jug and microwave until the butter has melted. Stir in the vanilla and oil and set aside to cool slightly.
- Add the flour mixture in thirds to the egg mixture: mix in the first third on low speed for 5 seconds, add the second third and mix briefly, then add the final third and mix until no dry streaks remain. Take care not to overmix.
- Spoon 1½ cups of the batter into the warm milk mixture and whisk until smooth. With the mixer on low, slowly add the milk mixture to the remaining batter over about 15 seconds. Stop to scrape down the bowl, then mix on low for 10 seconds until smooth.
- Pour the batter into the prepared tin and bake for 30 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Once cooled, use a serrated knife and cut the cake in half.
Icing & Assembly
- Sift icing sugar and cocoa into large heatproof bowl, then add in butter and milk. Place the bowl over a large saucepan of simmering water and stir until the butter melts and icing thickens to a coating consistency.
- Pour the icing into a shallow, rectangle tray. Place the coconut in a separate shallow rectangle tray.
- Dip the base and sides of one cake into the icing, leaving the top uniced. Gently press the iced sides of the cake into the coconut. Place cake uniced-side down, on baking paper-lined tray. Repeat with remaining cake layer and then refrigerate cakes for 1 hour.
- Spread the cream on to the bottom layer cake, top with dollops of jam and the final cake layer.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
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Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.