We are celebrating a national treasure on Wednesday 21st July. There is nothing better than a fresh lamington and cup of coffee.
Join us for a slice or get into some iso baking and thank us later. Recipe below.
Sponge Cake Base
300g sugar
345g butter – room temp
275g plain flour
12g baking powder
3 whole eggs – room temperature
1 egg yolk
190ml milk
1 vanilla pod, seeds scraped
Cream cheese frosting
180g butter – room temperature
150g icing sugar
400g cream cheese – room temperature
Chocolate glaze
100ml warm milk
100g 54% dark chocolate
30g cocoa powder
Raspberry Jam
1kg mixed frozen raspberries or fresh raspberries
600g sugar
2 orange (peel only)
12g citrus pectin
Decorate
Toasted coconut
METHOD
Sponge cake method
1. Cream the butter and sugar until pale and creamy with whisk or attachment in stand mixer
2. Add eggs one by one
3. Slowly pour in milk and vanilla seeds
4. Mix with the dry ingredients
5. Pour batter into round cake tin lined with baking paper
6. Bake at 180 for 35 minutes until the skewer comes out clean
7. Once chilled, cut the cake across ways into three equal size circles
Cream cheese frosting method
1. Cream the butter and icing sugar till pale, add room temp cream cheese and keep whipping till nice and smooth
Chocolate Glaze Method
Melt all ingredients together in a heat proof bowl over a pot of simmering water
Raspberry Jam Method
1. Cook berries with sugar and orange peel until soft
2. Add citrus pectin and continue to cook for another 5 minutes. Jam will need to boil to activate the pectin
3. Chill in refrigerator
Assembling
Start with 1 sponge circle
Soak with 1/4 chocolate glaze
Spread 1/3 cream cheese frosting
Spread an equal amount of raspberry jam on top of frosting
Repeat the above steps until the 3 tiers are complete
Pour the last 1/4 of chocolate glaze over the top of the cake
Garnish with toasted shredded coconut and fresh raspberries
Chill until ready to serve
Happy baking!

