Lamington roulade
The classic lamington gets reinvented with our special twist. Whipped cream and raspberry jam rolled in a deliciously light and fluffy sponge roll, coated in a chocolate glaze and a sprinkling of coconut; a twist we think does the nostalgic lamington justice.
Ingredients
Method
Ingredients
- 3 eggs, room temperature
- ½ cup caster sugar
- ¾ cup self raising flour
- ¾ cup coconut threads
- 1 cup cream
- ½ cup raspberry jam
- 100g dark chocolate, roughly chopped
- 40g butter
Method
- Preheat your oven 170°C fan bake. In a large bowl, beat the eggs for around 5 minutes or until pale and thick. Slowly stream in the sugar and beat until glossy, then sieve in the flour and gently fold together until just combined.
- Evenly spread out the mixture into a lined Swiss roll tin and place in the oven to bake for 10-12 minutes or until the cake springs back when lightly touched.
- Sprinkle a clean tea towel with 2 tablespoons of coconut threads and turn out the cake directly onto the tea towel, paper side up. Peel off the baking paper and roll lengthways and set aside to cool.
- Set aside 2 tablespoons of cream for the chocolate coating, then whip the remaining cream to stiff peaks. Unroll the cooled sponge and evenly spread over the jam, then spread the cream over the top. Roll again then place seam side down on a large serving plate.
- Melt together the reserved cream, chocolate and butter. Leave to cool slightly, then pour the mixture over the roll and sprinkle over the remaining coconut. Serve and enjoy!
Top tip
Fresh fruits are the perfect accompaniment for this beautiful dessert. Our favourite pairing is strawberries and raspberries.