These fairy bread lamingtons are a delightful mash-up of two very classic Aussie treats – lamingtons and fairy bread. Fluffy little squares of sponge filled with jam and cream and coated in 100’s and 1000’s.
½cupstrawberry or raspberry jam, warmed slightly(150g / 5.3oz)
FOR THE GLAZE AND COATING
3cupsicing powdered sugar(390g / 13.8oz)
2tablespoonsbutter, softened(28g / 1oz)
⅓cup + 1 tablespoonboiling water(100ml)
3 ½cups100's and 1000's
For best results, always weigh ingredients where a weight is provided
Equipment
Lamington tin or 9x13 baking pan with high sides
mixing bowls
Handheld electric beater or stand mixer with whisk attachment
Wire racks x2
Balloon whisk & spatula
Instructions
FOR THE LAMINGTON SPONGE
Preheat your oven to 180C (160C fan) / 350F and line a lamington tin (approx 22cm x 33cm / or 9x13 inch with high sides) with baking paper.
In a microwave safe bowl, combine the butter and milk and melt in 30 second increments, stirring well between each. Add the vanilla and set aside.
Sift together the flour, baking powder and salt in a medium bowl and mix well. Set aside.
In a new bowl, whisk together flour, cornflour, baking powder and salt until well combined.
In a large bowl with an electric beater or the bowl of a stand mixer with whisk attachment, beat the eggs and egg whites, until very thick pale ribbony - around 8 minutes
While beating on low slowly pour the sugar into the eggs, and beat a further 1 minute.
Use a balloon whisk and a folding action to fold in half the flour mixture at a time until combined.
Pour in the milk mixture and use folding action again with balloon whisk until lump free. Don’t over mix and don’t whisk – just fold but make sure there is no liquid still not mixed in. You can swap to a spatula if you prefer.
Pour the batter into the prepared tin then tap lightly on the bench top 3-4 times until any large bubbles have disappeared.
Bake 20-23 minutes just until a toothpick comes out clean. Don’t check until at least 18 mins. Be careful not to overbake.
Let cool in the pan for 10 – 15 minutes. Sit a large baking tray over the top and flip so the cake slab comes out. Repeat using a wire rack, so the cake is now right way up on a wire cooling rack.
Let it cool completely before proceeding.
FOR THE FILLING
Beat the cream in a small bowl using an electric beater to firm peaks.
Slice the cake in half horizontally with a large serrated knife and very carefully lift the top off (you may need to slide your forearms under so that it doesn't break). Spread the raspberry jam over evenly, then spread the whipped cream over the top.
Place the top layer of cake back on top.
Chill, in the freezer if possible, for 15 minutes then cut into 20 even sponge cubes roughly 5cm (2in). You can trim edges of cake if you like but it's not necessary.
FOR THE GLAZE
Place the icing sugar in a medium bowl and place the butter on top. Pour over the boiling water then whisk to melt and combine it all together. It should be a thin pouring consistency.
TO ASSEMBLE
Place ⅓ of the sprinkles into a shallow bowl. Set two wire racks over baking paper lined trays.
Using two forks, place one of the sponge pieces into the sugar glaze turning to coat well. Let it drain a little then transfer to one of the wire racks. Repeat with 2 more squares.
Take the first square and use clean forks to roll it in the bowl of sprinkles then transfer to the second tray to set. Repeat 2 more times.
Now repeat the process with the whole batch, replenishing the sprinkles as required.
Chill the lamingtons for 20 minutes to set.
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Notes
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – always test for doneness 1-2 minutes before the recipe suggests.
Ribbon stage: Beating eggs to ribbon stage means to beat them with an electric beater or a stand mixer with a whisk attachment until they are thick, fluffy and pale. When you lift the whisk out, you can use the dripping batter to draw an 8 on the surface of the batter without it sinking away.
Chilling the cake: It’s easiest to work with this cake when it’s cold. I chill it before cutting it into squares, then chill the squares a little bit more before coating them.
Reducing the mess factor: No doubt, making lamingtons can get messy so my tips for reducing mess is to use 2 forks to turn them gently in the glaze. Place the glazed cakes on a wire rack over the top of a large baking tray to catch drips. Once you have 3-4 done, use 2 new forks to gently turn them in the sprinkles then place them onto a clean tray.
Lamingtons are not always, and traditionally, not filled. Feel free to leave out the jam and cream.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.