Lamington

Method

Sponge

1
Preheat the oven to 140°C fan-forced (160°C conventional). Line a 50 cm x 30 cm oven tray with baking paper.
2
Sift together the cake flour, baking powder, and glycerol monostearate; set aside.
3
Combine sugar (1), egg yolk, lemon juice, vanilla bean seeds, and lemon zest in a stand mixer with a whisk attachment.
4
Mix on medium speed until incorporated. In a slow stream, pour in the oil.
5
Once fully mixed and emulsified, gradually add the sifted flour mix while mixing on medium speed.
6
Once thoroughly mixed, transfer to a large bowl and set aside.
7
Add egg whites and salt to the bowl of the stand mixer.
8
Mix on high speed until the eggs form a light foam.
9
Gradually add sugar (2) and mix until stiff peaks form.
10
Using a spatula, gently fold the egg whites into the batter a third at a time.

Whipped Cream

1
Bloom the gelatine in cold water; once bloomed, remove the water and set the gelatine aside.
2
In a small pan over low heat, add cream (1) and bloomed gelatine.
3
Remove from heat and whisk until the gelatine has fully dissolved.
4
In a mixing bowl with a whisk attachment on low speed, start whisking cream (2).
5
Add sugar, salt, and vanilla bean seeds.
6
Begin whisking the cream slowly, once semi-whipped, start adding the warm gelatine/cream mix as it whisks.
7
Once all the gelatine is added, whisk this mixture until the cream has achieved firm peaks.
8
Store refrigerated.

Sponge Syrup

1
Combine sugar, water, and glucose syrup in a pot, and bring to a boil over medium-high heat.
2
Remove the pan from the heat.
3
Cool the syrup in an ice bath.
4
Once cooled, stir in vodka.
5
Set aside until needed.

Cocoa Glaze

1
In a blender, blitz together the cocoa powder, icing sugar, and salt until evenly mixed; set aside
2
In a pot, heat the milk, cocoa butter and liquid soy lecithin to 60°C.
3
Remove from heat, add the dry mix, and place back in the blender.
4
Blend on low speed until incorporated.
5
Use a spatula to scrape down the sides to ensure that the batch is well-mixed.
6
Keep warm if using immediately; otherwise, reserve in the refrigerator.

Raspberry Jam

1
Mix sugar (1) with the pectin and prepare the ice bath.
2
In a pot, combine the pectin mixture with the raspberries, water, and butter.
3
Bring to a boil over medium-high heat. The raspberries will break down in the liquid.
4
Whisking constantly, boil for about 5 minutes.
5
Add malic acid, sugar (2), and salt to the raspberry mixture.
6
Return to a boil.
7
Cook to 140°C, whisking constantly.
8
Transfer jam to a bowl, and place the bowl in an ice bath.
9
Stir until the jam has cooled completely. The jam keeps for several months in the fridge.

Assembly

1
To assemble in a square cake frame or baking tray, start building your layers.
2
On the base, place your first layer of sponge, evenly brush it with the syrup.
3
Pipe or spread whipped cream about 1 cm thick, ensuring an even spread with an offset spatula.
4
Next, add another layer of sponge and repear the process: brush with syrup and follow with a layer of jam, spreading it with a spatula until smooth.
5
Repeat the process with another layer of sponge, syrup, another layer of cream, and then the final top layer of sponge.
6
You could cut your squares right away, but given the numerous layers, it can get messy, and there's a higher chance of it falling apart. Therefor it is recommended to semi-freeze the lamington for about 1:30 hours in the freezer. This will help join all the layers together and make it easier to slice and coat.
7
Once frozen, slice into squares and, while frozen, dip them in cocoa glaze and then place them into a tray of desiccated coconut.
8
As soon as they've fully defrosted inside, they are good to go!

...And that's it, enjoy!

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Ingredients

Sponge
- 190 g sugar (1)
- 4 egg yolks
- 40 g lemon juice
- 5 g lemon zest
- 6 g vanilla beans
- 228 g cake flour
- 6.5 g baking powder
- 6 g glycerol monostearate
- 326 g grapeseed oil
- 100 g sugar (2)
- 5 egg whites
- 5 g salt
Whipped Cream
- 76 g icing sugar
- 1.6 g salt
- 80 g cream (1)
- 920 g cream (2)
- 6 g gelatine 170 bloom
- 4 g vanilla bean seeds
Sponge Syrup
- 300 g sugar
- 200 g water
- 50 g glucose syrup
- 80 g vodka
Cocoa Glaze
- 220 g dutch-process cocoa powder
- 224 g icing sugar
- 3.2 g salt
- 462 g milk
- 42 g cocoa butter
- 2 g liquid soy lecithin
Raspberry Jam
- 20 g sugar (1)
- 5 g pectin (HM)
- 500 g rapsberries
- 56 g water
- 22 g butter
- 250 g sugar (2)
- 3 g malic acid
- 2 g salt
Assembly
- Sponge
- Cream
- Jam
- desiccated coconut

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Woolworths

Lamington

Name: Lamington
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 10 servings
Cuisine: Australian
Ingredients: 190 g sugar (1); 4 egg yolks; 40 g lemon juice; 5 g lemon zest; 6 g vanilla beans; 228 g cake flour; 6.5 g baking powder; 6 g glycerol monostearate; 326 g grapeseed oil; 100 g sugar (2); 5 egg whites; 5 g salt; 76 g icing sugar; 1.6 g salt; 80 g cream (1); 920 g cream (2); 6 g gelatine 170 bloom; 4 g vanilla bean seeds; 300 g sugar; 200 g water; 50 g glucose syrup; 80 g vodka; 220 g dutch-process cocoa powder; 224 g icing sugar; 3.2 g salt; 462 g milk; 42 g cocoa butter; 2 g liquid soy lecithin; 20 g sugar (1); 5 g pectin (HM)

Hugh Allen

Cooking

30 min

Overall

2 hr 15 min

Ready by

—

Level

10 serves

metric

7 tips