recipes
“WhataBewdy” Australia Day Cake
Nothing says Australian cooking like a lamington and we have turned the map of Australia into one large deliciously scrumptious treat for Australia Day!
serves 10
30 min prep
ingredients
| 250g butter, softened 1¼ cups caster sugar 1 teaspoon vanilla extract or 2 teaspoons vanilla essence 3 eggs 2 cups self-raising flour ½ cup cornflour 1 cup milk (warmed for 10-20 seconds in the microwave oven) ½ - ¾ cup Wild rosella or raspberry jam 600ml pure cream, whipped until stiff Lamington Icing 3 cups pure icing sugar 1/3 cup cocoa 50g butter, melted 3 tablespoons boiling water |
instructions
step 1
It is important to have all ingredients at room temperature to prevent the cake mixture from curdling. Grease and line a shape of Australia or a 25cm deep round or square cake tin on the bottom and sides with baking paper.
step 2
Place butter, caster sugar, vanilla extract or essence and eggs into a large bowl. Sift in self-raising flour and cornflour. Add milk and beat on a low speed of an electric mixer until all ingredients are combined. Increase speed to medium and beat for 3 minutes until mixture is thick and creamy. Pour into lined cake tin and bake at
160°C for 50-60 minutes. When cooked allow to stand for 10 minutes before inverting on a wire rack to cool.
step 3
lamington icing
Sift icing sugar and cocoa into a medium bowl. Add melted butter and boiling water and stir until smooth. Place cake onto a wire rack with a tray underneath and carefully drizzle and spread top and sides with the icing, allowing any excess to dribble onto tray beneath.
step 4
Coat evenly with coconut on the sides and top of the cake and place aside to set. When set, using a sharp knife cut the cake in half horizontally and set the top aside icing side up on a piece of baking paper (this will make it easier to handle). Carefully remove the bottom half of the cake from the wire rack and place onto a serving platter. Spread with jam allowing some to dribble onto serving plate and spoon on whipped cream. Place top part of cake onto cream and refrigerate until serving time. Serve cut into pieces or wedges.
recipe tip
For Tasmania make a cupcake and cut into the shape required. Coat with icing and coconut as for main cake.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
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“WhataBewdy” Australia Day Cake
“WhataBewdy” Australia Day Cake
Nothing says Australian cooking like a lamington and we have turned the map of Australia into one large deliciously scrumptious treat for Australia Day!
ingredients
250g butter, softened
1¼ cups caster sugar
1 teaspoon vanilla extract or 2 teaspoons vanilla essence
3 eggs
2 cups self-raising flour
½ cup cornflour
1 cup milk (warmed for 10-20 seconds in the microwave oven)
½ - ¾ cup Wild rosella or raspberry jam
600ml pure cream, whipped until stiff
Lamington Icing
3 cups pure icing sugar
1/3 cup cocoa
50g butter, melted
3 tablespoons boiling water
instructions
step 1
It is important to have all ingredients at room temperature to prevent the cake mixture from curdling. Grease and line a shape of Australia or a 25cm deep round or square cake tin on the bottom and sides with baking paper.
step 2
Place butter, caster sugar, vanilla extract or essence and eggs into a large bowl. Sift in self-raising flour and cornflour. Add milk and beat on a low speed of an electric mixer until all ingredients are combined. Increase speed to medium and beat for 3 minutes until mixture is thick and creamy. Pour into lined cake tin and bake at
160°C for 50-60 minutes. When cooked allow to stand for 10 minutes before inverting on a wire rack to cool.
step 3
lamington icing
Sift icing sugar and cocoa into a medium bowl. Add melted butter and boiling water and stir until smooth. Place cake onto a wire rack with a tray underneath and carefully drizzle and spread top and sides with the icing, allowing any excess to dribble onto tray beneath.
step 4
Coat evenly with coconut on the sides and top of the cake and place aside to set. When set, using a sharp knife cut the cake in half horizontally and set the top aside icing side up on a piece of baking paper (this will make it easier to handle). Carefully remove the bottom half of the cake from the wire rack and place onto a serving platter. Spread with jam allowing some to dribble onto serving plate and spoon on whipped cream. Place top part of cake onto cream and refrigerate until serving time. Serve cut into pieces or wedges.
serves 10 30 min prep recipe tip
For Tasmania make a cupcake and cut into the shape required. Coat with icing and coconut as for main cake.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au