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Fairy Bread Lamingtons Recipe

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4.1 from 6 reviews

Fairy Bread Lamingtons combine the classic Australian lamington sponge cake with a fun fairy bread twist, featuring a light vanilla sponge filled with raspberry jam and whipped cream, coated in a sweet icing glaze and covered in colorful 100’s and 1000’s sprinkles. This festive and delightful dessert is perfect for parties or special occasions, offering a playful and indulgent treat in every bite.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 23 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian

Ingredients

For the Sponge Cake

  • 57 g unsalted butter (¼ cup / ½ stick / 2oz)
  • ¾ cup milk (180ml)
  • 2 teaspoons vanilla extract
  • 4 whole large eggs
  • 2 egg whites from large eggs
  • 225 g plain flour (all purpose flour) (1 ¾ cups / 8oz)
  • 35 g cornflour (¼ cup / 1.2oz)
  • 2 teaspoons baking powder
  • Pinch of salt
  • 200 g white granulated sugar (1 cup / 7oz)

For the Filling

  • ½ cup fluid whipping cream (125ml)
  • ½ cup strawberry or raspberry jam, warmed slightly (150g / 5.3oz)

For the Glaze and Decoration

  • 3 cups icing powdered sugar (390g / 13.8oz)
  • 2 tablespoons butter, softened (28g / 1oz)
  • ⅓ cup + 1 tablespoon boiling water (100ml)
  • 3 ½ cups 100’s and 1000’s sprinkles

Instructions

  1. Prepare the Lamington Sponge: Preheat your oven to 180°C (160°C fan) / 350°F. Line a lamington tin approximately 22 x 33 cm (9×13 inch) with high sides with baking paper. In a microwave-safe bowl, combine the butter and milk and melt in 30-second increments, stirring well between each until fully melted. Add vanilla and set aside.
  2. Mix Dry Ingredients: Sift the plain flour, cornflour, baking powder, and salt together in a medium bowl and mix well. Set aside.
  3. Whip Eggs and Sugar: In a large bowl with an electric beater or stand mixer with whisk attachment, beat the 4 whole eggs and 2 egg whites until very thick, pale, and ribbony, about 8 minutes. While beating at low speed, slowly add the sugar and continue beating for 1 more minute to fully incorporate.
  4. Combine Batter: Using a balloon whisk and a folding motion, gently fold half of the dry flour mixture into the egg mixture until just combined. Repeat with the remaining flour mixture. Then fold in the milk and butter mixture carefully until the batter is lump-free but do not overmix.
  5. Bake the Sponge: Pour the batter into the prepared tin and tap lightly on the countertop 3-4 times to release large bubbles. Bake in the preheated oven for 20-23 minutes or until a toothpick inserted comes out clean. Avoid opening the oven before 18 minutes to prevent deflating the sponge.
  6. Cool the Sponge: Allow the cake to cool in the pan for 10-15 minutes. Place a large baking tray over the top and flip the tin to release the cake slab. Then flip again onto a wire rack so it sits right side up and cool completely before proceeding.
  7. Prepare the Filling: In a small bowl, beat the whipping cream with an electric beater until firm peaks form. Carefully slice the cooled cake horizontally into two layers using a large serrated knife. Spread the warmed raspberry jam evenly over the bottom layer then spread the whipped cream over the jam.
  8. Assemble the Cake: Place the top sponge layer back on. Chill the assembled cake in the freezer for 15 minutes to firm up, making it easier to cut.
  9. Cut into Squares: Cut the cake into 20 even cubes, approximately 5 cm (2 inches) square. You may trim the edges if desired but it’s not necessary.
  10. Make the Glaze: In a medium bowl, place the icing sugar and softened butter. Pour over the boiling water and whisk quickly to create a smooth thin glaze suitable for dipping.
  11. Coat the Lamingtons: Place one-third of the 100’s and 1000’s sprinkles in a shallow bowl. Set two wire racks over lined trays. Using two forks, dip one sponge cube into the icing glaze, coating it well, letting excess glaze drip off. Place on one wire rack.
  12. Add Sprinkles: Using clean forks, roll the glazed cake cube in the sprinkles until fully coated. Transfer to the second wire rack to set. Repeat the dipping and coating process with a few more cubes at a time, then continue with the rest, replenishing sprinkles as needed.
  13. Chill and Serve: Chill the coated lamingtons for 20 minutes to allow the glaze to set before serving.

Notes

  • Ensure the eggs are beaten until very thick and ribbony for a light sponge texture.
  • Use warmed jam for easier spreading over the cake layer.
  • Do not overbake the sponge to keep it moist and tender.
  • Chilling the assembled cake before cutting helps prevent it from breaking apart.
  • Use clean forks when handling coated lamingtons to maintain an even sprinkle coating.
  • Lamington tins with high sides work best to hold the batter and prevent spillover.

Find it online: https://cheftinaskitchen.com/fairy-bread-lamingtons-recipe/