Fairy Bread Lamingtons
Fairy Bread Lamingtons! Kids and adults unite! Fairies have arrived in the form of these delicious cream and jam filled sponge cake cubes covered in colorful rainbow sprinkles! These are so easy kids can have fun making them too!
Nick’s favorite thing…
I love how fun and nostalgic these little cake cubes are. The cake is soft and tastes so good. Couple that with the cream and jam and you’ve got something super special and delicious!
What does Fairy Bread Lamingtons taste like?
The sponge cake is super soft and not dry at all like most other sponge cake recipes. I love the freshly whipped cream in the middle.
What are the ingredients I need?
Unsalted butter – I used regular unsalted butter. You can use salted if you like.
Milk – I used regular cows milk. Plant based milk will also work.
Cake Flour – cake flour in this recipe will result in a delicate cake crumb.
Baking powder – this will help the cake rise.
Salt – I used fine salt.
Eggs – I used large eggs.
Caster sugar – also known as superfine sugar. You can make your own caster sugar if you wish! I have more info on how to do that below.
Heavy cream – this is the type of cream you use for whipping.
Mascarpone cream – this is an Italian spreadable cheese. It will help stabilize the cream.
Vanilla extract – always use good quality vanilla extract!
Raspberry jam – I used store bought raspberry jam. Seedless is preferred but with seeds is fine too.
Powdered sugar – also known as icing sugar.
100’s & 1000’s sprinkles – these are a classic Aussie sprinkle also known as rainbow caviar sprinkles.
My Top Tips!
- Coating these can be messy. My advice would be to let as much excess glaze to drip off as you can and then coat them in the sprinkles.
- Use a serrated knife to get nice clean cubes of cake.
- Try chilling the cake for an hour before cutting into cubes so that it’s less crumbly and easier to slice.
Other Recipes You Might Like!
- Fairy Bread Pavlova – Fun an delicious in pavlova form!
- Fairy bread Cupcakes – a fun nostalgic treat in cupcake form!
- Lamington Swiss Roll – An Aussie classic re-imagined!
- Classic Vanilla Funfetti Cake – Perfect for birthdays!
How To Make Cake Flour?
If you’re trying to make your own cake flour for recipes, it’s really easy. Add one cup of all-purpose flour to a bowl, take out t tablespoons of the flour and replace it with 2 tablespoons of corn starch.
How To Make Superfine Sugar At Home?
There are three types of sugars most commonly used to make pastries. Powdered sugar (self-explanatory), granulated sugar, which is regular white sugar and then there’s superfine sugar. It’s in between granulated and powdered and is used for cake making to help achieve a finer crumb. It’s also used for meringues as it dissolves much quicker than granulated sugar therefore lessening the risk of over whipping. To make your own, you’ll need a food processor. Simple add the sugar and process until you reach a finer sugar granule. Take care not to overdo it thought otherwise you’ll end up with powdered sugar!
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I hope you guys enjoyed this simple but delicious Fairy Bread Lamingtons recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
N x
Fairy Bread Lamingtons
Serves 24
Ingredients
Sponge Cake
- 1/4 cup / 60 g unsalted butter
- 3/4 cup / 185 ml milk
- 2 cups / 300 g cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs, + 3 egg whites
- 1 cup / 250 g caster sugar
Filling
- 2 cups / 500 ml heavy cream
- 1/2 cup / 225 g mascarpone cheese
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 1 cup / 320 g raspberry jam
Coating
- 3 cups / 465 g powdered sugar
- 1/2 cup / 125 ml boiling water
- 1 tsp vanilla extract
- 3 tbsp unsalted butter
- 2 cups / 400 g 100's & 1000's sprinkles
Learn How To Make it! [VIDEO]
Instructions
Sponge Cake
- 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 5minutes. 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 for1 hour.
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.
- 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.
- 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.
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.
- 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
Nutrition
6 comments
All your recipes are delicious and super well explained.
Aww Thanks Mina! N x
There’s no sugar listed in the ingredients list for the cake but it’s listed in the instructions. How much sugar do you add for the cake?
Sorry about that Kristin! It’s 1 cup of sugar. Have just fixed the recipe! 🙂
Hello, I made this and found an error in the recipe. There is no mention of 1 cup caster sugar in the actual sponge cake section of the recipe, instead, it says 1 cup of heavy cream. Plus, the method order I think should be 1. Sponge Cake 2. Coating 3. Whipped Cream – it would be easier to follow if each stage of the process was in order. Thanks
Sorry about that Fiona, have just added it to the recipe. It’s 1 cup of sugar 🙂