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
Scale
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.
