Pink Lamington Cake
I do get the odd hair brained scheme from time to time. You may have noticed. One of my daughters baker friends Lorna had done a beautiful lamington layer cake that I saw on her Instagram feed and of course I immediately thought we should try it, but shake it up a notch and go pink. I do like a pink lamington. I am not a huge fan of lamingtons, but I think it is usually because they are a bit average, slightly stale quite often and just not enough punch for me. This cake however had us sorted. It was delish!
I hope you like it, we have reduced the recipe size compared to the version we did as it was massive and a bit tricky to manage as a result. Check the Instagram reel video for just how big it was!! Please post pics if you make it, we would absolutely love to see your work.
The Callebaut chocolate we used was the strawberry callets, available at any stockist of Callebaut around the world or online.
Enjoy!
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Need
-
The Sponge Cake
- 225 Grams bakers or strong flour
- 25 Grams cornflour or cornstarch
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 1 Pinch pink salt flakes BUY
- 8 large eggs
- 250 Grams raw caster sugar BUY
- 30 Grams butter melted BUY
-
The Glaze
- 15 Grams butter BUY
- 200 Grams chocolate callets (we used Callebaut Strawberry)
- 500 Grams icing sugar
- 170 Grams milk
- 300 Grams desiccated coconut
-
Assembly;
- 600 Grams cream BUY
- 1 Teaspoon vanilla bean paste BUY
- 1/2 Batch Strawberry Vanilla Jam We swapped out the strawberries for raspberries Recipe
- fresh berries of your choosing
- mint leaves for garnish
Do
- 1
The Sponge Cake;
- 2
Preheat oven to 170°C. Butter and line 2 x 6" cake tins. (We made 2 batches and used 4 x 8" tins... HUGE CAKE!).
- 3
Place flour, cornflour, baking powder, baking soda and salt into the Thermomix bowl and combine 10 sec/speed 10. Sieve into a bowl and set aside.
- 4
Place eggs and sugar into the Thermomix bowl and whip 8 min/37°C/Butterfly/speed 3/MC off.
- 5
Whip 20 min/Butterfly/speed 3/MC off. Remove Butterfly.
- 6
Add half of the flour mix to the Thermomix bowl and incorporate 6 sec/Interval/dough setting.
- 7
Pour in the melted butter then add the remaining flour mix. 12 sec/Interval/dough setting. Finish combining by gently folding with a spatula.
- 8
Divide between prepared tins and bake 25-30 minutes or until golden and springing back when touched in the centre. Cool cakes completely before continuing.
- 9
The Glaze;
- 10
Place butter and chocolate into the Thermomix bowl and melt 4 min/37°C/speed 2. Scrape down sides of bowl half way through.
- 11
Add icing sugar and milk and combine 10 sec/speed 6. Scrape down bowl and repeat.
- 12
Coat sponge in the glaze and cover in coconut. Refrigerate until set so it's easier to handle.
- 13
Assembly;
- 14
Place cream and vanilla into the Thermomix bowl, whip 20 sec/Butterfly/speed 4. or until soft peaks form.
- 15
Place one sponge onto a serving plate and top with some jam, cream and berries. Top with the other sponge and add more jam, cream and berries. Garnish with mint leaves/flowers/extra berries as you wish.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
