Lamington Sponge Roll

Lamington Sponge Roll

Lamingtons are an iconic Australian miniature cake dipped in a chocolate glaze and rolled in coconut. Instead of making individual little squares of cake I've made a Lamington sponge roll.  Who can resist a light as a feather sponge rolled around home made raspberry jam (recipe follows) and cream then covered in a chocolate glaze and dessicated coconut. Tefal Cuisine Companion makes light work of the sponge and raspberry jam. It's important to warm your chilled eggs in warm water for 5 minutes before whisking in the Cuisine Companion, this increases the volume of the whisked egg and makes for a light as air sponge.
Dessicated or flaked coconut can be used.

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Lamington Sponge rolls rolled in moist coconut flakes on left and dessicated coconut on right. 

Note: Australian cup and spoon measurements used. 1 cup = 250 mls. 1 tablespoon = 20 mls.

1 teaspoon = 5 mls. 

Note: I've used eggs from an 800 gm carton of 12 eggs. 

Note: Place eggs in warm water 5 mins before whipping.

Sponge

Grease and baking paper line a 33cm x 23 cm lamington tray. I also grease the paper. 

Turn oven on to 170 deg fan forced. 

10 gms butter diced

40 gms milk

2 eggs placed in warm water 5 mins before whipping

80 gms caster sugar

75 gms S.R. flour

Place butter and milk in heatproof bowl. Microwave on low heat setting until butter is almost melted, stir with spoon until fully melted. Set aside stirring occasionally. 

Insert whisk in CC. Stopper out. 

Add eggs and caster sugar. S8:14mins 

Sift S.R. flour into CC bowl. S4:5sec. Use silicone pastry brush to brush flour off whisk.

Select S4:10sec pouring butter/milk mixture through hole in lid. Remove blade and gently fold through with spatula any unmixed flour. 

Pour into prepared tin.  Bake 12 mins or until sponge springs back when tested. Do not open oven door for the first 10mins.

Place a tea towel on a wire cake rack. 

I use a knife to cut around the edges of the sponge before turning out.
Turn out onto tea towel.

Roll from short end and leave until completely cold. 

Gently unroll when cold and spread with raspberry jam and whipped cream.

Roll in chocolate glaze then roll in dessicated or flaked coconut. 

Chocolate glaze recipe below.

Chocolate glaze. 

40 gms dark chocolate 

120 gms boiling water

160 gms icing sugar mixture 

55 gms cocoa

10 mls milk

Dessicated coconut sprinkled into baking dish. 

Break chocolate into individual squares, place chocolate into heatproof bowl, pour boiling water over chocolate and stir or whisk until smooth.

In large bowl sift icing sugar and cocoa

Add chocolate/water mixture to sifted icing sugar and cocoa, add milk and whisk until mixture is smooth. Pour into baking dish. Roll log in icing until well covered, then roll in coconut. Refrigerate until set. 

Double this recipe if making individual cake lamington squares.

Raspberry Jam

300gms frozen raspberries

210 gms sugar

Insert mixing blade

Stopper out but place paper towelling over hole in lid to prevent splattering.

Add raspberries and sugar

Sp3:120deg:15mins

Check if jam is set to your liking (jam will continue to set upon standing).

Strain through sieve to remove seeds by stirring and pressing down with a metal spoon.