If you have a soft spot for nostalgic Australian treats and a love for all things colorful and sweet, then you are going to adore this Fairy Bread Lamingtons Recipe. It takes the classic lamington and gives it a playful, whimsical twist by incorporating the iconic fairy bread sprinkles. Each bite is a delightful mix of fluffy sponge cake, luscious whipped cream, vibrant raspberry jam, and a rainbow-coated sugary glaze that will brighten up any celebration or afternoon tea.
Ingredients You’ll Need
This Fairy Bread Lamingtons Recipe relies on simple yet carefully chosen ingredients that work together beautifully. Each component adds its own magic, from the soft sponge to the creamy filling and the sparkling sprinkle coating, creating a dessert that’s as delightful in flavor as it is fun to look at.
- Unsalted butter: Adds richness and moisture to the sponge and glaze without overpowering other flavors.
- Milk: Keeps the cake tender and ensures the right texture for the batter.
- Cake flour: Provides the perfect delicate crumb in the sponge, lighter than all-purpose flour.
- Baking powder: Gives the cake a gentle rise, making it soft and airy.
- Salt: Balances sweetness and enhances the overall flavor.
- Eggs and egg whites: Leaven and bind, creating the cake’s fluffy yet sturdy structure.
- Caster sugar: Dissolves easily for smooth sweetness in both cake and filling.
- Heavy cream: Whipped to peaks for the luscious filling that adds creamy indulgence.
- Mascarpone cheese: Adds a rich, velvety texture and a subtle tang to the cream.
- Vanilla extract: Brings warmth and aromatic depth to the cream and glaze.
- Raspberry jam: Adds a fruity burst and a touch of tartness between cake layers.
- Powdered sugar: The base of the smooth glaze that helps the sprinkles stick perfectly.
- Boiling water: Dissolves the powdered sugar to create the glaze.
- 100’s & 1000’s (rainbow sprinkles): The star of the show giving that iconic fairy bread look and festive crunch.
How to Make Fairy Bread Lamingtons Recipe
Step 1: Prepare and Bake the Sponge
Start by preheating your oven to 355°F (180°C) and lining a 9×9-inch baking pan with parchment and a quick spritz of oil spray to prevent sticking. Next, melt the butter with milk in the microwave, letting it cool slightly before mixing it into your batter. In one bowl, sift together the cake flour, baking powder, and salt. In another, beat eggs and sugar until fluffy and pale; this aeration is key to achieving a light sponge. Gently fold the flour mixture and milk-butter blend into the eggs, being careful not to overmix. Pour this lovely batter into your pan and bake for about 20 minutes until a toothpick comes out clean. Let the cake cool completely before moving on.
Step 2: Cut the Sponge into Cubes
Once your sponge is fully cooled, cut it into even cubes. This is where your lamingtons start to take shape. Cubes are perfect for dipping into glaze and coating with sprinkles, ensuring every piece has that fun and familiar fairy bread look.
Step 3: Make the Whipped Cream Filling
Whip together heavy cream, mascarpone cheese, caster sugar, and vanilla extract until stiff peaks form. This creamy filling is what will bring moistness and decadence inside your lamington cubes, balancing the sweet jam and sugary coating beautifully.
Step 4: Assemble the Lamingtons
Spread a layer of raspberry jam between two sponge cubes and fill with the mascarpone cream. The jam adds the perfect fruity zip to cut through the richness, creating a luscious, multi-textured bite that’s downright irresistible.
Step 5: Prepare the Sweet Coating and Sprinkle Finish
For the coating, dissolve powdered sugar in boiling water, then stir in vanilla extract and butter to form a smooth glaze. Dip each assembled lamington into the glaze, allowing the excess to drip off before rolling it generously in 100’s & 1000’s sprinkles. This final step is what transforms your creation into a shining fairy bread-inspired gem, sparkling with color and joy.
How to Serve Fairy Bread Lamingtons Recipe
Garnishes
For an extra touch of flair, consider adding edible glitter or a few fresh raspberries on the side. A light dusting of icing sugar can also enhance the presentation without overpowering the sprinkles. These little touches make the lamingtons look even more festive and perfect for special occasions.
Side Dishes
Pair these Fairy Bread Lamingtons with a refreshing cup of loose-leaf tea or a bright fruit salad to balance the sweetness. They also work wonderfully alongside a crisp sparkling lemonade or iced coffee for a fun afternoon treat that will brighten up your snack table.
Creative Ways to Present
Arrange the lamington cubes on a colorful platter lined with parchment or doily paper for a charming vintage vibe. You can also stack them in a pyramid or display them in individual cupcake liners for easy serving at parties. Wrapping a few pieces in cellophane tied with a ribbon makes a delightful edible gift, spreading the happiness of fairy bread beyond your kitchen.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be a rare occurrence!), keep them stored in an airtight container in the refrigerator. This will help maintain the freshness of the cream filling and keep the sponge moist. They are best enjoyed within 2 days, as the sprinkles might soften over time.
Freezing
These lamingtons freeze surprisingly well. Place them on a tray to freeze individually first, then transfer to a sealed container or freezer bag. Freeze for up to one month. When you’re ready, thaw them overnight in the fridge to preserve as much texture and flavor as possible.
Reheating
Since these lamingtons feature a cream filling and sugary coating, they are best served chilled or at room temperature rather than reheated. Avoid microwaving, as it can melt the delicate filling and cause the sprinkles to lose their crunch and color.
FAQs
Can I make Fairy Bread Lamingtons Recipe gluten-free?
Absolutely! Substitute the cake flour with a gluten-free flour blend suitable for cakes. Just ensure the blend has xanthan gum or another binder to help keep the sponge light and airy.
Is there a vegan version of this recipe?
While this traditional recipe relies on eggs and dairy, you can experiment with plant-based milk, vegan butter, and aquafaba as an egg substitute. Vegan cream alternatives can replace heavy cream and mascarpone. Keep in mind texture and flavor will vary, but it’s a fun challenge!
How long does it take to prepare and bake?
From start to finish, this recipe takes roughly 2 hours including cooling time. Most of the time is hands-off while the cake bakes and cools, giving you a break before assembly.
Can I use other sprinkles besides 100’s & 1000’s?
You can, but 100’s & 1000’s are classic fairy bread sprinkles with their vibrant colors and tiny shapes. Any rainbow nonpareils or similar small multicolored sprinkles will work, but the traditional ones give the best look.
What if I don’t have mascarpone cheese?
If mascarpone isn’t available, substitute it with cream cheese softened with a small splash of heavy cream to maintain a creamy, mild tang that complements the whipped cream perfectly.
Final Thoughts
This Fairy Bread Lamingtons Recipe is a joyful celebration of childhood memories and grown-up indulgence wrapped into one colorful package. It’s the kind of treat that brings smiles, inspires creativity, and tastes just as wonderful as it looks. I wholeheartedly encourage you to try making this recipe and share the magic of fairy bread in a whole new form with your loved ones.
Print
Fairy Bread Lamingtons Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours including cooling and assembly
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Description
Delight in the whimsical charm of Fairy Bread Lamingtons, a playful twist on the classic Australian treat. This recipe features a light and fluffy sponge cake cut into cubes, filled with luscious raspberry jam and creamy mascarpone whipped cream, then coated in a sweet vanilla glaze and generously rolled in colorful rainbow sprinkles. Perfectly sized for sharing, these lamingtons bring a festive burst of color and flavor to any occasion.
Ingredients
Sponge Cake
- ¼ cup unsalted butter
- ¾ cup milk
- 2 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs
- 3 large egg whites
- 1 cup caster sugar
Filling
- 2 cups heavy cream
- ½ cup mascarpone cheese
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 1 cup raspberry jam
Coating
- 3 cups powdered sugar
- ½ cup boiling water
- 1 tsp vanilla extract
- 3 tbsp unsalted butter
- 2 cups 100’s & 1000’s sprinkles (rainbow sprinkles)
Instructions
- Preheat and prepare pan: Preheat your oven to 355°F (180°C) and prepare a 9×9-inch baking pan by spraying it with oil and lining it with parchment paper to prevent sticking.
- Melt butter and combine with milk: Microwave the unsalted butter and milk together until the butter is fully melted, then set this mixture aside to cool slightly for incorporation into the batter.
- Mix dry ingredients and beat eggs: In a bowl, sift together the cake flour, baking powder, and salt. In a separate mixer bowl, beat the whole eggs, egg whites, and caster sugar until the mixture becomes light, fluffy, and pale in color.
- Combine ingredients and bake sponge: Gradually add the dry flour mixture alternated with the cooled milk and butter mixture into the egg mixture, folding carefully to maintain airiness. Pour the batter into the prepared baking pan and bake for about 20 minutes, or until a toothpick inserted comes out clean.
- Cool and cut cake cubes: Once baked, allow the sponge cake to cool completely before cutting it into evenly sized cubes, ready for filling and coating.
- Prepare the filling: Whip the heavy cream, mascarpone cheese, caster sugar, and vanilla extract together until stiff peaks form for a rich and stable filling.
- Assemble lamington layers: Spread a layer of raspberry jam between two sponge cake cubes and generously fill with the whipped cream mixture to create luscious sandwich-style lamingtons.
- Make the sugar glaze: In a bowl, mix powdered sugar with boiling water, vanilla extract, and unsalted butter until smooth to create a sweet, pourable glaze.
- Coat lamingtons: Dip each filled cake piece into the sugar glaze ensuring a full coating, then immediately roll them in the 100’s & 1000’s sprinkles to cover completely, creating the signature colorful exterior.
Notes
- Ensure the sponge cake is completely cooled before cutting to prevent crumbling.
- Use a gentle folding technique when combining wet and dry ingredients to keep the sponge light and airy.
- The sugar glaze should be warm but not hot to avoid melting the sprinkles.
- Lamingtons are best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- For a gluten-free option, substitute cake flour with a gluten-free baking mix that is suitable for cakes.
