Description
Fairy Bread Lamingtons are a whimsical twist on the classic Australian lamington, combining soft sponge cake squares layered with raspberry jam and mascarpone cream, then coated in a sweet vanilla glaze and rolled in colorful rainbow sprinkles. This delightful dessert is perfect for parties and celebrations, offering a fun and colorful treat that kids and adults alike will love.
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) 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 milk: Microwave the butter and milk together until the butter has fully melted, then set this mixture aside to cool slightly so it doesn’t cook the eggs later on.
- Mix dry ingredients and beat eggs: In a bowl, whisk together cake flour, baking powder, and salt. In a separate mixer bowl, beat the 3 whole eggs, 3 egg whites, and caster sugar until the mixture is light and fluffy for a tender cake.
- Combine mixtures and bake: Gradually add the dry flour mixture to the egg mixture followed by the cooled butter and milk mixture, mixing just until smooth. Pour the batter into the prepared pan and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and cut cake: Allow the cake to cool completely in the pan, then carefully remove and cut into cubes for assembling the lamingtons.
- Make the filling: In a chilled bowl, whip the heavy cream, mascarpone cheese, caster sugar, and vanilla extract together until stiff peaks form, making a rich and fluffy cream for the filling.
- Assemble layers: Spread a layer of raspberry jam between two cake cubes, then add a generous dollop of the whipped mascarpone cream inside, effectively sandwiching the cubes with the filling.
- Prepare sugar glaze: In a bowl, whisk together powdered sugar, boiling water, vanilla extract, and 3 tablespoons of unsalted butter until it forms a smooth glaze suitable for coating the cake pieces.
- Coat and decorate lamingtons: Dip each filled cake cube into the sugar glaze to fully coat, then immediately roll in the colorful 100’s & 1000’s sprinkles to create the iconic, fun fairy bread appearance. Let them set slightly before serving.
Notes
- Ensure the cake is completely cooled before cutting to maintain clean edges.
- The whipped cream mixture should be made fresh and kept chilled until assembling to hold its shape well.
- Use rainbow sprinkles generously to get the authentic fairy bread look.
- Store assembled lamingtons in the refrigerator and consume within 2 days for best freshness.
- You can substitute raspberry jam with other berry jams or preserves based on your preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian