Two-Colour Lamington Cake

Ingredients

Lamington Cake

  • 250 g (1 C) butter
  • 300 g (2 C) caster sugar
  • 4 eggs
  • 500 g (4 C) self-raising flour
  • 1 ml (¼ t) salt
  • 2.5 ml (½ t) vanilla essence
  • 250 ml (1 C) milk

Glaze

  • 385 g (3 C) icing sugar
  • 125 ml (½ C) milk
  • 30 ml (2 T) butter
  • a few drops of pink food colouring and /or 65 ml (¼ C) cocoa powder
  • 250 g (2 C) desiccated coconut

Filling

  • 200 g butter
  • 200 g icing sugar
  • 2 – 3 drops pink food colouring
  • 45 ml – 65 ml (3 T – ¼ C) Rhodes Strawberry Jam

Method

  1. Cream the butter and the sugar using an electric mixer until pale and and fluffy.
  2. Add the eggs one at a time, beating well after each addition.
  3. Sift the flour and salt together.
  4. Mix the milk and the vanilla essence together.
  5. Alternating a few spoonfuls at a time, add the flour and the milk to the batter.
  6. Spoon the batter into 2 round baking pans that have been sprayed with non-stick spray.
  7. Bake the sponges in an oven which has been preheated to 180˚C for 30 minutes or until the cakes are golden and firm.
  8. Remove from the oven and allow to cool.
  9. To make the glaze, place the icing sugar into a heat proof bowl and whisk in the milk.
  10. Place the bowl over a saucepan of simmering water and stir until the icing is warm.
  11. Whisk in the butter until melted.
  12. Remove from the heat and divide the glaze into 2 bowls.
  13. To 1 bowl add pink food colouring drop by drop until desired colour is reached.
  14. To the second bowl add the cocoa powder and whisk until smooth.
  15. Trim the two cake layers if necessary to even the tops.
  16. Pour the pink filling over the one cake layer and spread evenly down the sides, allowing and excess to run off.
  17. Sprinkle the cake top and sides with coconut.
  18. Repeat with the second cake layer and the chocolate glaze.
  19. To make the filling, cream the butter until pale and light.
  20. Beat in the icing sugar until smooth.
  21. Beat in the pink food colouring.
  22. Add 45 ml (3 T) Rhodes Strawberry Jam and beat well.
  23. Add extra Rhodes Strawberry Jam as desired to taste.
  24. Spread the strawberry filling in an even, thin layer over 1 of the Lamington cake layers and sandwich the 2 layers together.
  25. Decorate as desired.

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