Description
Fairy Bread Lamingtons are a whimsical twist on the classic Australian lamington, featuring soft sponge cake cubes layered with raspberry jam and mascarpone cream, then coated in a sweet vanilla glaze and rolled in colorful rainbow sprinkles for a fun, festive dessert perfect for parties or afternoon tea.
Ingredients
Scale
For the Sponge Cake
- ¼ cup unsalted butter
- ¾ cup milk
- 2 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs, plus 3 egg whites
- 1 cup caster sugar
For the Filling
- 2 cups heavy cream
- ½ cup mascarpone cheese
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 1 cup raspberry jam
For the 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). Lightly grease a 9×9-inch baking pan with oil spray and line it with parchment paper to prevent sticking.
- Make Butter and Milk Mixture: Microwave the unsalted butter and milk together until the butter is completely melted. Set this mixture aside to cool slightly which prevents cooking the eggs when added later.
- Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt to ensure even distribution of leavening agents and smooth texture.
- Beat Eggs and Sugar: Using a mixer, beat the 3 whole eggs, 3 egg whites, and caster sugar until the mixture becomes fluffy and pale. This incorporates air for a light sponge.
- Mix Batter and Bake: Gradually fold the dry flour mixture and the cooled butter-milk mixture into the egg-sugar blend, combining gently to maintain the airy texture. Pour the batter into the prepared pan and bake for 20 minutes or until a skewer inserted in the center comes out clean.
- Cool and Cube Cake: Allow the baked cake to cool completely before cutting it into uniform cubes, perfect for assembling the lamingtons.
- Prepare Filling: Whip the heavy cream, mascarpone cheese, caster sugar, and vanilla extract together until stiff peaks form, creating a rich and stable cream filling.
- Assemble Lamingtons: Spread raspberry jam between two cake cubes and sandwich them together with a layer of the whipped mascarpone cream, building each lamington.
- Make Sugar Glaze: In a bowl, combine the powdered sugar, boiling water, vanilla extract, and unsalted butter. Stir well to make a smooth glaze that will coat the lamingtons.
- Coat and Decorate: Dip each assembled lamington into the sugar glaze, making sure it is fully coated. Immediately roll or sprinkle generously with 100’s & 1000’s (rainbow sprinkles) to create the distinctive fairy bread look.
Notes
- Ensure the cake is completely cool before cutting and assembling to prevent the cream and jam from melting.
- For a firmer filling, chill the whipped cream and mascarpone mixture before assembly.
- Use fresh eggs and high-quality mascarpone for best flavor and texture.
- Sift the powdered sugar to avoid lumps in the glaze.
- Store assembled lamingtons in the fridge and consume within 2 days for optimal freshness.
