Lamington Swiss Roll

Lamington Swiss Roll. An Aussie classic re-imagined! This gorgeous cake is packed full of yummy things. It starts off with a delicate vanilla cake rolled up with freshly whipped cream and raspberry jam. Then it’s topped with a chocolate glaze and sprinkled with shredded coconut. Trust me, you’re gonna wanna try this cake. It’s just everything chocolate lovers love!

Nicks favorite thing…

I absolutely adore this cake. It’s simply divine. First of all, that spiral when you cut each slice, so effective but so simple to achieve!

What does Lamington Swiss Roll taste like?

Oh! It’s so good guys! This tastes just as good as an actual lamington because ti has everything, they have plus whipped cream! Let me break it down!

Cake – the cake is soft and delicate. It’s a simple vanilla sponge but just way thinner.

Raspberry jam – I made my own raspberry jam which is why it’s so red but you can use store bought jam. I would recommend running it through a sieve to get rid of the seeds.

Whipped Cream – so soft and pillowy. I don’t sweeten my cream because the cake is sweet enough.

Toppings! – this cake is covered in an easy to make chocolate glaze/syrup and then sprinkled with shredded coconut. Chocolate and coconut are a classic flavor combo that is so delicious!

How the heck do I roll this thing?

I’ve made plenty of swiss roll cakes in my time. Here’s some tips to getting a nicely rolled swiss roll cake.

• Make sure you don’t overbake the cake! This cake bakes really quickly. Bake until light golden brown.
• Make sure that you have your towel (or baking paper) and powdered sugar ready before you make the cake. Everything happens so quickly once it goes in the oven, it’s important you’re ready to go once it’s done baking.
• Don’t skip rolling the cake as soon as it comes out of the oven.
• Don’t cool the cake in the fridge after it’s finished baking. Cool it at room temperature. You can cool it once it’s filled.
• When filling the cake make sure you leave a 1-inch gap on one end of the cake so that as you roll and push the filling it doesn’t come spilling out.

If you follow these tips, you’ll get a nice looking swiss roll cake.

What are the ingredients I need for Lamington Swiss Roll?

All-purpose flour – also known as plain flour.

Baking powder – will help the cake rise.

Salt – I used fine salt.

Eggs – I used large eggs. Make sure when separating the eggs that you don’t get any yolks in the egg whites otherwise they won’t whip up properly.

Caster sugar – also known as superfine sugar.

Unsalted butter – make sure that after you melt the butter. That you let it cool before adding to the batter to avoid deflating the air in the whipped eggs. For the glaze, you can just use regular unmeted butter. Or melt it to give it a head start.

Vanilla bean paste – Alternatively you can use a good quality vanilla extract.

Raspberry jam – I used my own raspberry jam but you can use store bought. I would recommend using seedless jam or running your jam through a sieve to get rid of the seeds.

Heavy cream – this is the cream you use for whipping. It must have at least 30% fat content.

Powdered sugar – also known as icing sugar.

Cocoa powder – I used unsweetened cocoa powder. Using a good quality cocoa powder makes a huge difference in how the glaze will taste.

Milk – I used cow’s milk for this. You can use plant based or skim milk in its place.

Shredded coconut – I used unsweetened shredded coconut. You can use unsweetened desiccated coconut if you wish.

Let’s go through each step.

Cake

1. Place a sieve over a medium mixing bowl and add the flour, baking powder and salt. Sift into the mixing bowl and set aside.
2. Add the egg whites to a separate medium mixing bowl and mix on medium speed using an electric hand mixer (or stand mixer fitted with a whisk attachment) for about 1 minute.

3. Then after about 1 minute, begin adding 70g – 1/3 cup of the caster sugar. Continue mixing until mixture becomes thick and glossy, about 3 minutes. Set aside.
4. Add the egg yolks, remaining sugar and vanilla bean paste to a large mixing bowl and whisk on high speed for 5 minutes until pale and fluffy.

5. Next,  half of the egg white mixture to the egg yolk mixture and use a spatula to fold through gently until almost completely combined.
6. Add the remaining egg white mixture and repeat.

7. Pour the dry ingredients into the bowl. Gently fold through using a spatula until well combined.
8. Lastly, drizzle the melted and cooled butter over the cake batter.

9. Fold through until you can see no streams of shiny butter. This batter is very light.
10. Add the batter to the prepare baking tray and use a spatula to gently spread the mixture as evenly as you can. Bake for 10 minutes.

11. Take out of the oven and gently run a knife around the side of the tray to help loosen the cake.
12. Dust with about 2 tbsp of powdered sugar.

13. Place a large piece of baking paper over the cake.
14. Followed by a large chopping board.

15. Flip the cake over onto the chopping board and take the baking tray away.
16. Peel the baking paper away from the bottom of the cake.

17. Tightly roll the cake starting from the narrow end. You will have baking paper rolled up with the cake. This is going to help stop the cake from sticking onto itself as it cools. Allow to cool completely at room temperature.

Whipped Cream

1. Add the heavy cream and vanilla extract to a large mixing bowl. Use a mixer to whip to stiff peaks.

Assembly

1. Once the cake is chilled, carefully, and slowly unroll.
2. Add the raspberry jam on top and use a spatula to spread around evenly.

3. Then top with whipped cream and spread evenly leaving a 1-inch gap at one end of the cake.
4. Roll up beginning at the end that has no gap.

5. Wrap tightly in plastic wrap. Chill in the fridge for one hour.

Chocolate Glaze

1. Add the powdered sugar, cocoa powder, butter, and milk to a heat proof bowl. Microwave for 1 minute.
2. Use a whisk to mix until well combined.

Let’s decorate!

1. Unwrap the cake from the plastic wrap and place on top of a cooling rack with a baking tray underneath.
2. Pour the chocolate glaze on top and use a spatula or spoon to spread around.

3. Finish by sprinkling with shredded coconut. Allow to set before slicing.

My Top Tips!

• Make sure that when you’re rolling the cake you leave a 1-inch gap at one end so the filling doesn’t come spilling out as you roll it.
• If using store bought raspberry jam, I would recommend running it through a sieve to get rid of the seeds.
• When whipping the egg whites, make sure your bowl is clean otherwise the egg whites won’t whip up properly. I would recommend using a glass or metal bowl for best results.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Other Recipes You Might Like! 

• Lamington Cupcakes – Aussie classic in cupcake form!
• Fairy Bread Pavlova – the sweetest and cutest take on this baked meringue dessert!
• Tim Tam Tart – This no-bake tart is made up of an iconic aussie cookie!
• Fairy Bread Cupcakes – Aussie sprinkle classic but in cupcake form! 

Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!