Tenina.com's Pink Lamington Cake



  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.

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