Fairy Bread Lamingtons - The Scran Line
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RECIPE
Sponge Cake
60g - 1/4 cup unsalted butter
185ml - 3/4 cup milk
300g - 2 cups cup cake flour (see notes)
2 tsp baking powder
1/2 tsp salt
3 whole eggs
3 egg whites
200g - 1 cup caster sugar (superfine)
Filling
500ml - 2 cups heavy whipping cream
225g - 1/2 cup mascarpone cheese
1 tbsp caster sugar (superfine)
1 tsp vanilla extract
320g - 1 cup raspberry jam
Coating
3 cups powdered sugar
125ml - 1/2 cup boiling water
1 tsp vanilla extract
50g - 3 tbsp unsalted butter, melted
2 cups 100’s & 1000’s rainbow caviar sprinkles
Instructions:
Preheat your oven to 180°C / 355°F. Spray the bottom of a 22 x 22cm (9 x 9 inch) square tin with oil spray and line the bottom with baking paper. Set aside.
Add the butter and milk to a microwave safe jug or bowl and microwave for 30 seconds at a time, stirring each time until butter is melted. Set aside to cool at room temperature.
Add the flour, baking powder and salt to a medium sized mixing bowl and use a whisk to combine. Set aside.
For this recipe you can use either use a stand mixer fitted with a whisk attachment or a handheld electric mixer. Add the eggs and egg whites to your bowl and whisk on high speed for 2-3 minutes until frothy and doubled in size. Slowly add the sugar while the mixer is on high speed. Once it’s all in there continue whisking on high speed for 5 minutes. Stop the mixer and sift in half of the dry ingredients. Gently fold through using a spatula or whisk taking care to mix the ingredients that have sunk to the bottom of the bowl. Add the remaining dry ingredients and repeat. Add the cooled down butter and milk mixture and gently fold through until batter is well combined.
Pour the batter into the prepared cake tin and bake for 30 min or until a toothpick inserted into the centre comes out with dry crumbs. Set aside to cool completely before chilling in the fridge for 1 hour.
Whipped Cream
Add the heavy whipping cream, mascarpone, sugar and vanilla extract into a large mixing bowl and use an electric hand mixer to whip to stiff peaks.
Once the cake has cooled, run a knife around the side of the tin to loosen the cake, then invert it onto a chopping board. Use a large, serrated knife or cake lever to slice the cake in half. Add the raspberry jam and use a spatula to spread out thinly. Add the cream and spread around evenly. Carefully place the other half of the cake back on and chill in the fridge for 1 hour to set.
Coating
Add the powdered sugar, boiling water, melted butter and vanilla extract to a large mixing bowl and use a whisk to combine really well.
Dip each cake cube into the coating, one at a time, and use two forks to toss it around gently to coat each side of the cube. Then lift out of the coating and allow excess to drip off before placing on a cooling rack. Continue coating the cake cubes until they’re all coated.
Coat each one in the sprinkles beginning with the first cube you coated. Place back on the cooling rack.
Use a serrated knife to cut each cake in half. Add about ½ tsp raspberry jam on each half and spread using a spoon. Fit the end of a piping bag with a 1M piping tip and fill the bag with cream. Pipe ‘s’ shapes on one half of the cake cube and sandwich with the other half to create your finished lamington.
Notes
Storage
Lamingtons can be stored in an airtight container for up to three days.
Alternative To Cake Flour
If you don’t have cake flour handy for this recipe you can combine 30g - 1/4 cup corn starch and 265g - 1 3/4 cups all-purpose flour. Whisk those two ingredients together in a separate bowl before using.
#Dessert
0:00 Intro
0:37 Milk and butter
0:49 Dry ingredients
1:06 Eggs
1:20 Add sugar
1:31 Add flour
1:52 Add butter and milk
2:02 Baking tin
2:15 Time to bake!
2:38 Glaze
2:55 Trimming lamingtons
3:30 Cream
3:54 Coating
4:41 Filling
5:07 Taste Test
http://thescranline.com
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE
Sponge Cake
60g - 1/4 cup unsalted butter
185ml - 3/4 cup milk
300g - 2 cups cup cake flour (see notes)
2 tsp baking powder
1/2 tsp salt
3 whole eggs
3 egg whites
200g - 1 cup caster sugar (superfine)
Filling
500ml - 2 cups heavy whipping cream
225g - 1/2 cup mascarpone cheese
1 tbsp caster sugar (superfine)
1 tsp vanilla extract
320g - 1 cup raspberry jam
Coating
3 cups powdered sugar
125ml - 1/2 cup boiling water
1 tsp vanilla extract
50g - 3 tbsp unsalted butter, melted
2 cups 100’s & 1000’s rainbow caviar sprinkles
Instructions:
Preheat your oven to 180°C / 355°F. Spray the bottom of a 22 x 22cm (9 x 9 inch) square tin with oil spray and line the bottom with baking paper. Set aside.
Add the butter and milk to a microwave safe jug or bowl and microwave for 30 seconds at a time, stirring each time until butter is melted. Set aside to cool at room temperature.
Add the flour, baking powder and salt to a medium sized mixing bowl and use a whisk to combine. Set aside.
For this recipe you can use either use a stand mixer fitted with a whisk attachment or a handheld electric mixer. Add the eggs and egg whites to your bowl and whisk on high speed for 2-3 minutes until frothy and doubled in size. Slowly add the sugar while the mixer is on high speed. Once it’s all in there continue whisking on high speed for 5 minutes. Stop the mixer and sift in half of the dry ingredients. Gently fold through using a spatula or whisk taking care to mix the ingredients that have sunk to the bottom of the bowl. Add the remaining dry ingredients and repeat. Add the cooled down butter and milk mixture and gently fold through until batter is well combined.
Pour the batter into the prepared cake tin and bake for 30 min or until a toothpick inserted into the centre comes out with dry crumbs. Set aside to cool completely before chilling in the fridge for 1 hour.
Whipped Cream
Add the heavy whipping cream, mascarpone, sugar and vanilla extract into a large mixing bowl and use an electric hand mixer to whip to stiff peaks.
Once the cake has cooled, run a knife around the side of the tin to loosen the cake, then invert it onto a chopping board. Use a large, serrated knife or cake lever to slice the cake in half. Add the raspberry jam and use a spatula to spread out thinly. Add the cream and spread around evenly. Carefully place the other half of the cake back on and chill in the fridge for 1 hour to set.
Coating
Add the powdered sugar, boiling water, melted butter and vanilla extract to a large mixing bowl and use a whisk to combine really well.
Dip each cake cube into the coating, one at a time, and use two forks to toss it around gently to coat each side of the cube. Then lift out of the coating and allow excess to drip off before placing on a cooling rack. Continue coating the cake cubes until they’re all coated.
Coat each one in the sprinkles beginning with the first cube you coated. Place back on the cooling rack.
Use a serrated knife to cut each cake in half. Add about ½ tsp raspberry jam on each half and spread using a spoon. Fit the end of a piping bag with a 1M piping tip and fill the bag with cream. Pipe ‘s’ shapes on one half of the cake cube and sandwich with the other half to create your finished lamington.
Notes
Storage
Lamingtons can be stored in an airtight container for up to three days.
Alternative To Cake Flour
If you don’t have cake flour handy for this recipe you can combine 30g - 1/4 cup corn starch and 265g - 1 3/4 cups all-purpose flour. Whisk those two ingredients together in a separate bowl before using.
#Dessert
0:00 Intro
0:37 Milk and butter
0:49 Dry ingredients
1:06 Eggs
1:20 Add sugar
1:31 Add flour
1:52 Add butter and milk
2:02 Baking tin
2:15 Time to bake!
2:38 Glaze
2:55 Trimming lamingtons
3:30 Cream
3:54 Coating
4:41 Filling
5:07 Taste Test
