This sweet treat recipe is an ode to a xmas treasure, strawberries. Whilst I would love to have a white xmas! snuggling up in some winter blankets and drinking mulled wine. We couldn’t have strawberries!! So instead of doing a Christmas pavlova with strawberries (which is delicious) I want to do my take on another summer favourite, the Lamington.
Today I bring you the strawberry lamington cake.
Strawberry Lamington Cake
Prep Time: 30 minutes
Cooking time: 30 minutes
Serves: 6-ish
- 3 free-range eggs
- ¾ cup caster sugar
- 1 cup plain flour
- 1 tsp baking powder
- 50 gm unsalted butter, melted
- Pinch of salt
- 1 pkt strawberry jelly
- ½ cup desiccated coconut
- 20 fresh strawberries, cut in ½
- 1 cup fresh cream
- 1 tbsp icing sugar
- ½ tsp vanilla paste
Heat your oven up to 190*c,
Beat the eggs, salt and sugar in a mixer with a whisk attachment until pale and thick. Sift the flour into another bowl along with the baking powder. Add the flour into the egg mixture and gently fold the melted butter until just combined. Pour sponge mix into a lightly greased 20 cm cake tin and bake for 30 minutes. After this time test the sponge by inserting a skewer into the center, checking its clean. Remove the tin from the oven but leave it in the tin for a further 20 minutes to cool.
Make the jelly as per the packet instructions and pour the hot jelly into a tray, then placing the tray in the fridge to cool. You want it to reach a semi set consistently.
Remove the cake from the tin and allow to fully cool
In a separate bowl whisk the cream, vanilla and icing sugar until just thickened.
Cut the sponge across the centre and then roll each half in the wobbly jelly to coat, then roll through the coconut to completely cover. Repeat with the other half.
Start layering the cake, firstly with the bottom layer, then some whipped cream, a circle of strawberries, then a touch more cream over the top and finally the top layer of sponge.
Finish with some remaining strawberries and serve.