Description
Fairy Bread Lamingtons are a playful twist on the classic Australian lamington, featuring soft sponge cake cubes layered with raspberry jam and whipped mascarpone cream, dipped in a sweet vanilla glaze, and generously coated with colorful rainbow sprinkles for a festive, crowd-pleasing treat perfect for parties and special occasions.
Ingredients
Scale
Sponge Cake
- ¼ cup unsalted butter
- ¾ cup milk
- 2 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs
- 3 egg whites
- 1 cup caster sugar
Filling
- 2 cups heavy cream
- ½ cup mascarpone cheese
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 1 cup raspberry jam
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
- Preheat and prepare pan: Preheat your oven to 355°F (180°C). Prepare a 9×9-inch baking pan by spraying it with oil and lining it with parchment paper to prevent sticking.
- Melt butter and warm milk: Microwave the butter and milk together just until the butter melts completely, then set the mixture aside to cool slightly.
- Mix dry and wet ingredients: In a large bowl, sift together the cake flour, baking powder, and salt. In a stand mixer, beat the 3 whole eggs, 3 egg whites, and caster sugar on high speed until the mixture becomes fluffy and pale. Gradually add the dry flour mixture alternated with the butter and milk mixture, combining gently to maintain the airy texture.
- Bake the sponge cake: Pour the batter into the prepared pan and bake for about 20 minutes until a toothpick inserted comes out clean and the cake is lightly golden on top. Remove from oven and allow to cool completely.
- Cut cake cubes: Once cooled, carefully cut the sponge cake into uniform cubes, suitable for bite-sized lamingtons.
- Prepare filling: In a chilled bowl, whip the heavy cream, mascarpone cheese, caster sugar, and vanilla extract together until stiff peaks form for a rich, creamy filling.
- Assemble lamingtons: Spread a layer of raspberry jam between two cake cubes then add a dollop of the whipped mascarpone cream to assemble each lamington bite.
- Make sugar glaze: In a bowl, combine the powdered sugar, boiling water, vanilla extract, and unsalted butter, stirring until smooth and glossy to create the dipping glaze.
- Coat and decorate: Dip each assembled lamington cube into the sugar glaze, ensuring it is fully coated, then immediately roll and press into the 100’s & 1000’s sprinkles for the classic fairy bread effect.
- Set and serve: Place the finished lamingtons on a tray to let the glaze set slightly before serving. Enjoy them fresh for best flavor and texture.
Notes
- Use cake flour for a lighter, fluffier sponge texture.
- Ensure the glaze is not too thin to prevent sprinkles from falling off.
- Keep lamingtons refrigerated if not serving immediately, especially because of the cream filling.
- You can substitute raspberry jam with other fruit jams like strawberry or apricot based on preference.
- Use fresh eggs and cold heavy cream for the best whipped texture in the filling.
