Looking for the classic Australian dessert in cake form? This is the perfect homemade Lamington cake for the entire family to enjoy! This recipe is easy to make, whilst being sugar free and delicious.
Sponge Cake
Ingredients
180g self-raising flour
1½ tsp baking powder
180g unsalted butter
180ml Lakanto Bakers Vanilla Syrup
3 large eggs
3 tbsp milk
Method
Preheat the oven to 180°C.Grease, line with baking paper, re-grease and flour 3 x 20 cm cake tins.
Sift the flour and baking powder from a height into a large mixing bowl, to incorporate as much air as possible into the mixture.
Add all other ingredients to the bowl, and use an electric whisk on medium speed to thoroughly combine.
Spoon one third of the mixture into each of the prepared cake tins and smooth the surfaces.
Bake the cakes on the same centre shelf for about 25-30 minutes, until a skewer comes out clean and the surfaces are lightly golden brown. Loosen the sides of the cakes with a butter knife and tip the cakes out onto wire racks immediately, gently peeling off the baking paper. Leave to cool completely.
Cream
Ingredients
300ml double cream
½ Cup Lakanto Icing Powder
Method
Whisk the double cream and Lakanto Icing Powder until stiff, keep in the fridge until ready to use.
Cocoa Buttercream
Ingredients
4 tbsp good quality cocoa powder
340g unsalted butter
3 tbsp double cream
200ml Lakanto Bakers Vanilla Syrup
Method
In a large mixing bowl, use an electric mixer to beat the butter on medium speed for 5-10 minutes until it looks pale, creamy and well whipped. Stop every minute or so to scrape the butter down the sides of the bowl.
Turn the beater to low speed, and gradually add all the remaining ingredients, beating until smooth and creamy.
Assembling the Cake
Ingredients
150g good quality strawberry jam
100g shredded coconut
Lakanto Icing Powder to dust
Method
Spread half of the buttercream and jam on the first layer of cake.
Place the middle layer on top, being careful to ensure the cake is lined up evenly.
Repeat with the remaining cream and jam and place the top cake layer on.
Spoon the remaining buttercream onto the top surface of the cake, then use a spatula to spread it across and over the sides.
Sprinkle the shredded coconut all over the cake and then place into the fridge to allow the buttercream to set up.
When you are ready to eat the cake remove from the fridge one hour prior so the sponge and buttercream can soften up, finally dust with Lakanto Icing Powder for extra goodness.
