Lamington Cake
This Lamington Cake is made with a simple vanilla sponge cake that is coated in chocolate and coconut and then filled with strawberry homemade jam and mascarpone and whipped cream frosting. The combination is simply heavenly and simply melts in your mouth.
Ingredients
Vanilla Sponge Cake
- 3 eggs
- 1/3 cup (70g) sugar
- 1 tsp (5g) vanilla extract
- 1/4 tsp (1g) salt
- 3/4 cup (95g) all-purpose flour
- 1 ½ tbsp (20g) butter , melted
Sugar Syrup
- 1/4 cup (50g) sugar
- 3 tbsp (50ml) water
Strawberry Filling
- 9 oz (250g) strawberries , fresh or frozen
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) lemon juice
Chocolate Glaze
- 4 oz (120g) semi-sweet chocolate
- 5 oz (140g) whipping cream
Mascarpone Frosting
- 9 oz (250g) Mascarpone cheese , room temperature
- 1/2 cup (60g) powdered sugar
- 1 tsp (5g) vanilla extract
- 1 ¼ cup (300g) whipping cream , chilled
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30g) water
For decoration
- Unsweetened shredded coconut
- Fresh strawberries
Instructions
Prepare vanilla sponge cake.
- Preheat oven to 350F (180C). Grease an 8-inch (20cm) pan and line it with parchment paper. Sift flour and set aside.
- Place eggs, sugar, salt, and vanilla extract into a large bowl. Mix for about 10 minutes until thick and tripled in volume.
- Gradually sift the flour again over the batter and fold it in.
- In the end incorporate the melted butter.
- Pour batter into prepared pan and bake for about 18 minutes or until golden.
- Invert the cake onto a parchment paper-lined rack and cool completely.
Prepare the sugar syrup.
- In a small saucepan bring water and sugar to a boil. Remove from heat, transfer to a clean bowl, and cool completely.
Prepare strawberry filling.
- Place strawberries, sugar, and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Remove from heat, sieve to remove seeds, and set aside to cool until ready to use.
Prepare chocolate glaze.
- Place chocolate and cream in a heatproof bowl and place over a pan of simmering water. Melt over low heat.
- Place the cake over a rack or simply on a bowl placed over a parchment paper-lined baking sheet to collect the excess. Soak the top with a bit of sugar syrup. Pour the glaze on top and edges of the cake. Sprinkle the top and sides with coconut. Refrigerate for 30 minutes to set before cutting.
Prepare mascarpone filling.
- Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
- In a large bowl mix Mascarpone with powdered sugar and vanilla until combined.
- Place the gelatin over low heat just until the gelatin dissolves and pour it over the mascarpone mixture and mix to combine.
- In another bowl mix cream until stiff peaks form. Gradually fold into the Mascarpone mixture. Put frosting in a piping bag with a medium round tip (1/2 inch-1 cm).
Assemble the cake.
- Cut the cake into 2 layers. Add the first layer of cake onto a parchment paper lined platter. Add a cake ring around it. Line the cake ring with acetate sheet. Brush the cake with sugar syrup.
- Add strawberry filling leaving about ½ inch (1cm) border. Pipe mascarpone frosting on the sides and top. Smooth the top using a spatula.
- Place the second layer of cake on top.
- Refrigerate for 4-6 hours or overnight to set.
- Decorate the cake with fresh strawberries, dust with powdered sugar if desired, and enjoy!
Video
Nutrition
Serving: 1 serving out of 12Calories: 415kcalCarbohydrates: 45.4gProtein: 7.8gFat: 23.2gSaturated Fat: 14gCholesterol: 115mgSugar: 33.9g