Recipe: Lamington layer cake
I was so thrilled with the look of this outrageous, iridescent beast of a cake – a lamington on steroids!
LAMINGTON LAYER CAKE
Preparation 35 minutes/ Cooking 30 minutes
150g butter, softened
1½ cups caster sugar
6 eggs, separated
1 vanilla bean, seeds scraped
2½ cups self-raising flour
1 teaspoon baking powder
¾ cup full-fat milk
3 x 85g packets raspberry jelly crystals
3 cups desiccated coconut
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Preheat the oven to 180˚C and grease and line 2 x 20cm square cake tins with baking paper.
Beat the butter with the sugar, egg yolks and vanilla bean seeds until pale and thick. In a separate bowl, whip the egg whites to soft peaks.
Sift half the flour and the baking powder into the butter mixture and fold through the milk. Sift in the remaining flour, add the egg whites and fold together until smooth.
Pour into the prepared tins and bake for 30 minutes or until lightly golden and the centres bounce back when gently pressed. Cool in the tins for half an hour before removing then leave to cool completely.
Whisk the jelly with 2 cups boiling water in a large flat dish to dissolve (a roasting tin is ideal). Leave to cool until it's starting to set but still mobile – about the texture of egg whites.
Use a large bread knife to trim the sides from the cakes.
Put the coconut in a large flat container. Dip one side of one cake into jelly then straight into coconut to coat. Repeat with the remaining trimmed sides and place on a serving plate. Brush the top of the cake with jelly and refrigerate for 20 minutes.
Whip the cream to firm peaks and spread it evenly over the jelly-topped cake, leaving a 1cm gap at the outside edge. Chill in the fridge for 20 minutes for the cream to firm.
Repeat the jelly and coconut steps with the sides of the second cake and carefully place on top of the cream. Brush the top gently with jelly and sprinkle with coconut.