Lamington cream layer cake
Aug 31, 1975 2:00pm- 45 mins preparation
- 45 mins cooking
- Serves 12
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Ingredients
Lamington
- 6 eggs, separated at room temperature
- 1 cup (220g) caster (superfine) sugar
- 1/4 cup (185g) wheaten cornflour (cornstarch)
- 1/4 cup (35g) custard powder
- 2 teaspoon baking powder
- 2 1/2 cup (190g) desiccated coconut
Chocolate icing
- 4 cup (640g) icing (confectioners') sugar
- 1/2 cup (50g) cocoa powder
- 30 gram softened butter
- 1 cup (250ml) milk
Silky butter cream
- 250 gram unsalted butter
- 1 cup (220g) caster (superfine) sugar
- 1/2 cup (125ml) water
- 2 tablespoon milk
- 1/2 teaspoon gelatine
- 2 teaspoon vanilla extract
Method
Lamington cream layer cake
- 1Preheat oven to 180°C/350°F. Grease two deep 20cm (8-inch) square cake pans. Line bases with baking paper.
- 2Beat egg whites and sugar in medium bowl with electric mixer about 8 minutes or until sugar is dissolved. Beat in egg yolks, one at a time. Fold triple-sifted cornflour, custard powder and baking powder into egg mixture.
- 3Divide mixture evenly between prepared pans. Bake sponges about 25 minutes. Turn sponges, top-side up, onto baking-paper covered wire racks to cool.
- 4Make chocolate icing. Sift icing sugar and cocoa into large heatproof bowl, stir in butter and milk. Stir over large saucepan of simmering water until icing is of a coating consistency.
- 5Pour icing into shallow tray, sprinkle half the coconut over separate shallow tray. Quickly dip base and sides of one cake in icing (leave top uniced), press coconut onto cake. Place cake, uniced-side down, on baking paper-lined tray. Repeat with remaining cake, icing and coconut. Refrigerate cakes about 1 hour or until firm.
- 6Make silky butter cream. Have butter at room temperature. Stir sugar, the water and milk in small saucepan over high heat, without boiling, until sugar dissolves.
- 7Sprinkle gelatine over milk mixture, stir until gelatine dissolves. Cool. Beat butter in small bowl with electric mixer until as white as possible. Gradually beat in extract and milk mixture until light and fluffy.
- 8Split one cake in half. Place one layer, icing-side down, on serving plate. Top with one-third of the butter cream then second cake layer. Spread with another one-third of the butter cream.
- 9Split remaining cake in half, top butter cream with un-iced cake layer. Spread with remaining butter cream, top with remaining iced cake layer, icing-side up.
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