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Prep 15 mins
Cooking 8 mins
Serves 10
Level up your dessert game with our twist on the iconic Australian lamington with this Lamington Roulade. An elegant showstopper – with a fluffy, soft, delicate sponge, luscious rich chocolate icing, whipped cream and a generous coating of desiccated coconut.
Preheat the oven to 180 degree Celsius and grease and line a rectangular cake tin.
In a large mixing bowl, combine the butter, sugar, eggs, oil and milk.
Add the flours, cacao powder, baking powder and salt and stir until a smooth batter forms.
Pour into the prepared tin and bake for 6-8 minutes or until the cake springs back when touched. Keep cooking time to a minimum.
While the cake is still warm, turn it out onto a clean dish towel and roll the cake using the towel. Allow it to cool rolled up.
Whip the cream and fold through 1⁄2 cup of desiccated coconut. Once the cake is cool, unroll it and spread the cream mixture over the cake. Reroll the cake.
To serve, drizzle with melted chocolate and top with the remaining coconut.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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