Serves 16
Ever wanted to turn fairy bread into a cake? This fairy bread lamington cake does exactly that. Light, fluffy sponge is layered with whipped cream and raspberry jam, then covered in a cloud of cream and finished with a generous coating of colourful 100s and 1000s. It’s a playful twist on two Aussie favourites, perfect for birthdays, parties or whenever you feel like baking something fun.
Preheat oven to 180°C and grease and line a 23cm square cake tin.
Sift the flour and cornflour into a bowl and whisk to combine.
In a stand mixer, whisk the eggs on medium-high speed. Gradually add the sugar and continue whisking for about 5 minutes, until the mixture is pale, thick and doubled in volume.
Gently fold the flour mixture into the eggs in three batches, being careful not to knock out too much air.
Pour the batter into the tin and smooth the top.
Bake for 20 minutes, or until the sponge springs back when lightly touched. Cool briefly in the tin, then transfer to a wire rack to cool completely.
Once cooled completely, slice the sponge in half horizontally.
Whip the cream and vanilla until soft peaks form.
Place the bottom layer on a serving plate. Spread with a layer of cream, then spoon over the jam and gently spread.
Top with the second layer. Cover the top and sides with the remaining cream.
Just before serving, decorate generously with 100s and 1000s.
Serve immediately or chill until ready to serve.
