Lamington Cake
A light, slice and share version of a beloved classic. No need to wait for 21 July (Australia’s National Lamington Day). Find how-to for the individual (original) version here.
If you can't be bothered making your own jam, a good, tart, store-bought variety works just as well. Likewise, the meringue shards are mostly decorative, so feel free to leave them out.
Enough for a two layered 15cm round cake (about 8 - 10 slices)
VANILLA SPONGE CAKE BATTER
eggs, 3
cold water, 60ml (1/4 cup)
oil, 60ml (1/4 cup) - a neutral flavour oil works well (I like using grapeseed oil)
vanilla extract or paste, 15ml (1 tablespoon)
caster sugar, 200g (250ml or 1 cup)
self-raising flour, 150g (250ml or 1 cup)
cornflour, 50g (80ml or 1/3 cup)
RASPBERRY & APPLE JAM
raspberries (fresh or frozen), 200g
apple (peeled and finely diced or grated), ½ a small apple (any variety)
caster sugar, 100g (125ml or 1/2 cup)
CHOCOLATE GLAZE
water, 125g (125ml or 1/2 cup)
sugar, 200g (250ml or 1 cup)
dark chocolate (preferably 70% cocoa solids or more), 150g
cocoa powder, 50g (125ml or 1/2 cup)
fresh cream, 60g (60ml or 1/4 cup)
desiccated coconut, about 100g (250ml or 1 cup) to coat the cakes
MASCARPONE CREAM
mascarpone, 125g
fresh cream, 125g (125ml or 1/2 cup)
vanilla extract or paste, 5ml (1 teaspoon)
MERINGUE SHARDS - OPTIONAL
egg whites, 3
caster sugar, 100g (125ml or 1/2 cup)
icing sugar, 80g (about 125ml or 1/2 cup)
If you are making the meringue shards, start by whisking the egg whites in a large, clean mixing bowl on a high speed (using electric beaters or a free-standing mixer).
Once they reach soft peaks, slow the mixer and start adding the caster sugar about one tablespoon at a time (allowing a little time in-between additions for the sugar to dissolve).
Once the meringue is fairly stiff, add the icing sugar (sieved) and mix on a medium speed until the meringue is smooth and glossy.
Using an 8mm round piping tip, pipe rows of meringue onto two trays lined with baking paper.
Place in the oven at 100°C (80°C fan) until the meringue shards are dry and crisp (it takes about 2-3 hours). Once baked, remove the tray from the oven and allow the meringues to cool on the tray (they can be stored in an airtight container for several weeks).
To make the jam, place all the ingredients in a small saucepan and cook over a medium heat, stirring occasionally until the sugar dissolves.
Bring the jam to the boil (104°C if you have a sugar thermometer).
If you do not have a thermometer, test if the jam is set by placing a small plate in the fridge until cold. Dollop a small amount of the boiled jam on the cold plate. Allow it to cool for a couple of seconds then drag your finger though it - if the jam seems firm and the surface wrinkles a bit, the jam is ready. If still very runny, cook the jam for a few minutes longer.
When ready, pour the jam into a clean heatproof jar and leave it to cool.
For the cake, preheat the oven to 180°C (160°C fan) and line with baking paper (or grease well) two 15cm round cake tins.
Separate the eggs, placing the yolks in a large mixing bowl and the whites in another clean, dry mixing bowl (or the bowl of a free-standing mixer).
To the egg yolks, add all the wet ingredients as well as the caster sugar, then whisk until uniform.
Add the self-raising flour and cornflour and whisk until uniform.
Beat the egg whites on a high speed until stiff peaks.
Fold the beaten egg whites into the batter mixture (at first just a little to loosen the mixture, then gently fold in the rest).
Divide the batter among the tins then bake until golden and a skewer inserted into the middle comes out clean (about 15 to 20 minutes but will depend on your oven - be careful not to overbake the sponges).
Once baked, remove the tins from the oven and leave the sponges (in the tins) to cool for 10 minutes or so before turning out onto a cooling rack (cover with a clean tea towel to prevent moisture from evaporating).
For the chocolate glaze, place the water and sugar in a medium saucepan set over a medium heat and whisk every now and then until the sugar has dissolved. Bring the mixture to a boil then remove the saucepan from the heat.
Add the chocolate (broken/chopped into medium size pieces), cocoa (sieved) and cream and whisk until smooth.
To make the mascarpone cream, place all the ingredients in a large mixing bowl and whisk together on a high speed until soft peaks.
To assemble the cake:
Place a small amount of chocolate glaze on a plate and place the first sponge on top (you can level the top of the cake if it domed too much in the oven).
Pour some glaze over the cake and using a spoon, coat the sides of the cake.
Transfer the chocolate coated sponge (an egg lifter works well) to another plate containing desiccated coconut and coat the bottom, sides and top with coconut.
Place the first coated sponge on a serving plate.
Pipe or spread half the mascarpone cream on top.
Dollop some cooled jam over the top.
Repeat the chocolate glaze and coconut covering with the second sponge before placing it on top.
Decorate the top of the cake with the remaining mascarpone cream, extra dollops of jam, fresh or freeze-dried raspberries, meringue kisses (if using) and edible flowers if you like.
