Prep:  1 hour
Cook:  1 hour
Serves:  10
Average: 4.5 (2 votes)
Difficulty:
Cuisine:
Saved:
5
Recipe by: Australian Eggs
Experience the delightful Lamington Cake with zesty Lemon Curd and Cream. This exquisite dessert brings together layers of light and fluffy sponge cake, filled with tangy homemade lemon curd. Elegant and flavourful, this easy-to-make cake is a showstopper at any gathering.
Credit: Whisk Media Group

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Lamington Cake with Lemon Curd and Cream
Ingredients:
Lemon Curd
Sponge
Icing, Filling and Assembly
Method:
Lemon Curd
  1. Combine egg yolks, egg, cornflour, sugar, zest and lemon juice in a large heatproof microwave-safe bowl. Whisk until combined. Add butter and place onto microwave turntable.
  2. Follow manufacturer’s instructions to reduce microwave power to 50%. Cook uncovered for 7-10 minutes, stirring every minute until mixture is thick enough to coat the back of a wooden spoon.
  3. Cover curd surface with plastic wrap to prevent a skin forming. Cool to room temperature. Refrigerate overnight.
Sponge
  1. Preheat oven to 180C/160C fan forced. Grease three 20cm round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges.
  2. Place eggs in a large bowl of an electric mixer. Using whisk attachment, beat for 5-6 minutes on high speed or until thick and pale. Add sugar, 1 tbsp at a time, beating between each addition. Beat in vanilla.
  3. Sift flours twice onto a sheet of baking paper then sift again over egg mixture. Add 1 tbsp of boiling. Gently fold to combine. Do not stir or beat. Divide evenly among prepared pans.
  4. Bake for 20-22 minutes, or until golden brown and sponge slightly shrinks away from pan sides. Cool in pan for 15 minutes. Turn out onto a wire rack covered with baking paper. Allow to cool.
Icing, Filling and Assembly
  1. Sift icing sugar into a large wide bowl. Add milk and whisk until smooth. Spread coconut onto a flat tray. Roll sides of two sponges in icing then roll in coconut until well coated. Use a spoon to spread some of the icing around top edge of sponges and sprinkle with coconut. Set aside to set.
  2. Repeat to coat the sides of remaining sponge. Spread the base of the sponge lightly with icing and sprinkle liberally with coconut. Set this sponge aside for the top.
  3. Whip thickened cream until soft peaks form. Add crème fraiche and beat until firm peaks hold. Place one sponge on a cake stand with coconut edge facing up. Spread with half of the cream. Whisk lemon curd until smooth. Spoon over 1/3 cup.
  4. Repeat with another layer of sponge, cream and curd. Reserve remaining curd for another use or place in a jug to serve separately. Place remaining coconut covered sponge on top. Serve.
Tips & Hints:
  • Don’t be tempted to put too much curd between the layers as sponges will slide off. You can spread sponges with curd then cream to prevent this from happening and serve with remaining lemon curd.
  • Sponge cakes can be made, cooled and put back into clean cake pans. Wrap pans in plastic wrap and freeze up to 1 month.
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