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
Scale
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.
