This Raspberry Lamington Sponge Cake is a fluffy and soft sponge cake sandwiched with French Chantilly cream and fresh raspberry, covered in coconut!
INGREDIENTS
Genoise Sponge Cake
▢1 1/2 cups (225 g) cake flour (see notes)
▢1/2 tsp salt
▢1 cup (210 g) caster sugar (see notes)
▢6 eggs room temperature
▢3 tbsp (45 g) unsalted butter melted and cooled
▢1 1/2 tsp vanilla extract
▢1 cup (100 g) desiccated coconut to decorate cake
Raspberry Jam
▢1 1/2 cups (300 g) frozen raspberries
▢1 cup (220 g) granulated sugar
▢1 tbsp (15 ml) lemon juice
▢1/2 tsp salt
Raspberry Glaze
▢5 tbsp milk
▢2 tbsp (30 g) unsalted butter melted
▢2 tbsp raspberry jam
▢3 cups (465 g) powdered sugar
▢1-2 drops pink food gel optional
Chantilly Cream
▢1 cup (250 ml) heavy cream cold (see notes)
▢1/4 cup (20 g) powdered sugar sifted (see notes)
▢1 tbsp vanilla extract see notes
▢1 cup (250 g) mascarpone cold
INSTRUCTIONS
Raspberry Jam
Add all ingredients into a large pot and bring to a gentle boil on medium high heat. Then turn to medium heat and allow to simmer for 5 minutes. Take off the heat and allow to cool completely before using. This can be stored in an airtight container, in the fridge for up to two weeks.
Genoise Sponge Cake
Preheat a fan forced oven to 160C / 320F. Spray the bottom (not sides) of two 8-inch cake tins with oil spray and line with baking paper. Wrap the outside with foil or wet cake strips. This will help the cake bake flat.
Place a sieve on top of a medium sized bowl add the cake flour and salt. Sift into the bowl. Use a whisk to combine. Set aside.
Fill a large pot 3/4 of the way with boiling water and bring to a gentle boil. Then turn to low heat.
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