If you have a soft spot for nostalgic treats with a sprinkle-covered twist, you’re in for a delight with this Fairy Bread Lamingtons Recipe. It takes the beloved Aussie childhood classic, fairy bread, and marries it with the decadent charm of traditional lamingtons, creating little cubes of colorful joy that are perfect for parties or just because. With its airy sponge, luscious cream filling, and a dazzling coating of rainbow sprinkles, this recipe is a joyful celebration of flavors and textures that will have you coming back for more.
Ingredients You’ll Need
Every ingredient in this Fairy Bread Lamingtons Recipe plays a starring role, contributing to the softness, sweetness, and signature sprinkle sparkle you expect. These simple, accessible ingredients come together in a way that’s both impressive and easy to execute even if you’re not a seasoned baker.
- Unsalted butter (¼ cup): Adds richness and moisture to the sponge and coating without overpowering flavor.
- Milk (¾ cup): Keeps the cake tender and gives the batter the perfect consistency.
- Cake flour (2 cups): Essential for a soft, delicate crumb that melts in your mouth.
- Baking powder (2 tsp): Ensures the sponge rises beautifully and stays light.
- Salt (½ tsp): Balances the sweetness and enhances overall flavor.
- Large eggs (3) plus 3 egg whites: Provide structure to the cake and contribute to its fluffy texture.
- Caster sugar (1 cup): Sweetens the sponge evenly for a gentle sweetness.
- Heavy cream (2 cups): Whipped into a luscious filling for creamy indulgence.
- Mascarpone cheese (½ cup): Adds richness and smoothness to the cream filling.
- Vanilla extract (1 tsp): Brings warmth and depth to the filling and glaze.
- Raspberry jam (1 cup): Offers a fruity contrast that pairs beautifully with the cream.
- Powdered sugar (3 cups): The backbone of the shiny glaze coating each lamington.
- Boiling water (½ cup): Used to dissolve the powdered sugar into a smooth icing.
- Unsalted butter (3 tbsp for coating): Makes the glaze glossy and rich.
- 100’s & 1000’s sprinkles (2 cups): The colorful, crunchy signature that transforms these lamingtons into fairy bread magic.
How to Make Fairy Bread Lamingtons Recipe
Step 1: Prepare Your Sponge Cake
Start by preheating your oven to 355°F (180°C) and lining a 9×9-inch baking pan with parchment paper and a light coat of oil spray. The key to an irresistible lamington is a soft, airy sponge. Microwave the butter and milk until the butter melts, then let it cool slightly. In a bowl, sift together the cake flour, baking powder, and salt to ensure even distribution and an extra fluffy texture. In a mixer, beat the eggs (3 whole plus 3 whites) with caster sugar until the mixture is light and fluffy. Gradually add the flour mixture and then the cooled milk-butter mix, folding gently to keep it airy. Pour into the prepared pan and bake for around 20 minutes or until a skewer comes out clean. Let the cake cool completely before cutting.
Step 2: Cut and Prepare the Cake Cubes
Once the sponge cake has fully cooled, cut it into even cubes for the perfect lamington size. Cutting while the cake is cold helps prevent crumbling and keeps each piece uniform for filling and coating.
Step 3: Whip Up the Cream Filling
In a chilled bowl, whip the heavy cream with mascarpone cheese, caster sugar, and vanilla extract until stiff peaks form. This creamy mixture will be the luscious center that balances the fruitiness of the jam and the sweetness of the sponge.
Step 4: Assemble the Filled Cubes
Spread a generous layer of raspberry jam between two sponge cake cubes, then fill them with the whipped cream mixture. This step is where the magic happens, combining the fruity, creamy, and soft elements that make these lamingtons truly special.
Step 5: Make and Apply the Sugar Glaze
For the vibrant coating, whisk together powdered sugar and boiling water until smooth, then add the vanilla extract and the last 3 tablespoons of butter, melting it into the glaze for a shiny finish. Dip each filled cube into the glaze, ensuring every side is coated liberally.
Step 6: Roll in the Rainbow Sprinkles
Immediately after glazing, roll each lamington generously in colorful 100’s & 1000’s sprinkles. This final step transforms the lamingtons into dazzling, fairy bread-inspired treats that are as delightful to look at as they are to eat.
How to Serve Fairy Bread Lamingtons Recipe
Garnishes
To elevate your Fairy Bread Lamingtons Recipe presentation, add a fresh raspberry or a small edible flower on top of each lamington. This will bring a burst of elegance and a touch of freshness that complements the sweet layers inside perfectly.
Side Dishes
These lamingtons pair wonderfully with a light, fruity salad or a cup of freshly brewed tea. Serving them alongside citrus-scented fruit salad or sparkling lemonade can brighten the entire dessert experience, keeping things fresh and balanced.
Creative Ways to Present
Arrange the lamingtons on a tiered cake stand sprinkled with additional rainbow sprinkles for a fun party vibe. Alternatively, serve them in colorful cupcake liners or wrapped individually in cellophane tied with a pastel ribbon for charming party favors or picnic treats.
Make Ahead and Storage
Storing Leftovers
You can store leftover Fairy Bread Lamingtons in an airtight container in the refrigerator for up to 3 days. Keeping them chilled preserves the cream filling’s freshness and prevents the glaze from melting, so they’re just as delightful when you crave a little sweet treat the next day.
Freezing
If you want to make these lamingtons ahead of time, freeze them before glazing. Place the assembled jam and cream-filled cake cubes on a tray, freeze until firm, then coat and roll in sprinkles just after thawing slightly to maintain the best texture and appearance.
Reheating
Lamingtons are best enjoyed cold or at room temperature. Reheating is not recommended as it can soften the coating and ruin the creamy filling’s texture. Instead, let frozen lamingtons thaw naturally in the fridge for the best results.
FAQs
Can I substitute the raspberry jam in this recipe?
Absolutely! While raspberry jam is delicious here, feel free to swap in strawberry, apricot, or even passionfruit jam for a different fruity twist that suits your taste.
Is there a dairy-free option for the cream filling?
Yes, you can use coconut cream whipped with a bit of dairy-free cream cheese and vanilla extract as a substitute. It will give a wonderful flavor and consistency while keeping the dish dairy-free.
Can I make the sponge cake a day ahead?
Yes, baking the sponge cake a day ahead is a great idea and can actually make the lamington assembly easier, as the cake will be firmer and less likely to crumble when cutting and filling.
How do I prevent the sprinkles from falling off?
Rolling the lamingtons immediately after dipping them in the glaze ensures the sprinkles stick well. Allow them to set on a wire rack before handling to keep the coating intact.
Can I use a different type of sprinkles?
Definitely! While 100’s & 1000’s give that classic fairy bread vibe, you can experiment with other colorful or themed sprinkles for a new look, just make sure they’re small and fine enough to coat the lamingtons well.
Final Thoughts
There’s something truly joyful about combining the magic of fairy bread with the elegance of lamingtons, and this Fairy Bread Lamingtons Recipe nails that perfection with every bite. Whether it’s for a celebration or a sweet treat to brighten your day, these fluffy, creamy, and colorful delights will steal your heart. I can’t wait for you to try this recipe and fall in love with your new favorite nostalgic dessert!
Print
Fairy Bread Lamingtons Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours (including cooling and assembly time)
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Description
Fairy Bread Lamingtons are a whimsical and delightful twist on the classic Australian treat, combining soft sponge cake cubes layered with raspberry jam and a mascarpone cream filling, all coated in a sweet vanilla glaze and rolled in colorful rainbow sprinkles. Perfect for parties and sweet celebrations, these bite-sized delights bring a fun pop of color and flavor to any dessert table.
Ingredients
For the Sponge Cake
- ¼ cup unsalted butter
- ¾ cup milk
- 2 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs, plus 3 egg whites
- 1 cup caster sugar
For the Filling
- 2 cups heavy cream
- ½ cup mascarpone cheese
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 1 cup raspberry jam
For the Coating
- 3 cups powdered sugar
- ½ cup boiling water
- 1 tsp vanilla extract
- 3 tbsp unsalted butter
- 2 cups 100’s & 1000’s sprinkles (rainbow sprinkles)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 355°F (180°C). Grease a 9×9-inch baking pan with oil spray and line it with parchment paper to prevent sticking and ensure easy removal of the cake.
- Make Butter and Milk Mixture: Microwave the unsalted butter and milk together until the butter melts completely, then set this mixture aside to cool to room temperature, preventing cooked eggs when combined.
- Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt to ensure your sponge cake will be light and airy.
- Beat Eggs and Sugar: Using a mixer, beat the 3 whole eggs, 3 egg whites, and caster sugar until the mixture is fluffy and pale, incorporating air to create a soft sponge texture.
- Mix Batter: Gradually add the dry flour mixture to the egg mixture, alternating with the cooled milk and butter mixture, folding gently to maintain airiness without overmixing.
- Bake Sponge Cake: Pour the batter into the prepared baking pan and bake for 20 minutes or until a toothpick inserted comes out clean. Let the cake cool completely in the pan.
- Cut Cake into Cubes: Once cooled, carefully remove the cake from the pan and cut it into evenly sized cubes for assembling the lamingtons.
- Prepare the Filling: In a mixing bowl, whip the heavy cream, mascarpone cheese, caster sugar, and vanilla extract until stiff peaks form, creating a rich and smooth cream filling.
- Assemble Cake Cubes: Spread a layer of raspberry jam between two sponge cake cubes and add a generous dollop of whipped mascarpone cream to sandwich them together, ensuring a balanced flavor and texture.
- Make Sugar Glaze: In a bowl, whisk together powdered sugar, boiling water, vanilla extract, and unsalted butter until smooth and glossy to form the sweet coating glaze.
- Coat and Decorate: Dip each assembled lamington cube into the sugar glaze to coat thoroughly, then immediately roll in the colorful 100’s & 1000’s rainbow sprinkles, covering all sides.
- Set and Serve: Place the finished lamingtons on a wire rack or tray to allow the glaze to set slightly before serving. Enjoy the festive, colorful treat!
Notes
- Ensure the butter and milk mixture is fully cooled before adding to egg batter to prevent curdling.
- If preferred, fresh whipped cream can be used instead of mascarpone cream for a lighter filling.
- The sugar glaze should be warm but not hot when dipping to ensure even coating without melting the cream filling.
- Store finished lamingtons in an airtight container in the refrigerator and consume within 2-3 days for best freshness.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
