Description
Fairy Bread Lamingtons are a whimsical twist on the classic Australian treat, featuring fluffy sponge cake cubes layered with creamy mascarpone filling and raspberry jam. Each piece is coated in a sweet sugar glaze and rolled in colorful rainbow sprinkles, reminiscent of the beloved fairy bread, making an eye-catching dessert perfect for parties and celebrations.
Ingredients
Scale
For the Sponge Cake:
- ¼ cup unsalted butter
- ¾ cup milk
- 2 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs, plus 3 egg whites
- 1 cup caster sugar
For the Filling:
- 2 cups heavy cream
- ½ cup mascarpone cheese
- 1 tbsp caster sugar
- 1 tsp vanilla extract
- 1 cup raspberry jam
For the Coating:
- 3 cups powdered sugar
- ½ cup boiling water
- 1 tsp vanilla extract
- 3 tbsp unsalted butter
- 2 cups 100’s & 1000’s sprinkles (rainbow sprinkles)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 355°F (180°C). Grease a 9×9-inch baking pan with oil spray and line it with parchment paper to prevent sticking.
- Melt Butter and Milk: Microwave the butter and milk together until the butter has completely melted. Set this mixture aside to cool slightly before incorporating it into the batter.
- Mix Dry Ingredients and Batter: In a bowl, sift together the cake flour, baking powder, and salt. In a separate mixing bowl, beat the eggs, egg whites, and caster sugar with an electric mixer until the mixture becomes fluffy and pale. Gradually fold in the dry ingredients and then the cooled butter and milk mixture, ensuring a smooth batter.
- Bake the Sponge Cake: Pour the batter into the prepared baking pan and bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Cut Cake into Cubes: Once cooled, carefully remove the cake from the pan and cut it into bite-sized cubes suitable for lamingtons.
- Prepare Filling: In a mixing bowl, whip the heavy cream, mascarpone cheese, caster sugar, and vanilla extract together until stiff peaks form, creating a luscious filling.
- Assemble Lamingtons: Spread a layer of the raspberry jam on one side of a cake cube and then add a generous dollop of the whipped mascarpone cream on top. Sandwich with another cake cube if desired, or leave as is for easy coating.
- Prepare Sugar Glaze: In a heatproof bowl, whisk together powdered sugar, boiling water, vanilla extract, and unsalted butter until smooth to create a glossy sugar glaze.
- Coat and Decorate: Dip each filled cake cube into the sugar glaze to coat completely, then roll it generously in the rainbow sprinkles until fully covered. Place on parchment paper to set.
Notes
- Ensure the cake is completely cool before cutting to prevent crumbling.
- The sugar glaze should be warm but not too hot to prevent melting the whipped filling.
- You can substitute raspberry jam with any fruit jam of your choice.
- Store the lamingtons in an airtight container in the refrigerator for up to 3 days.
- For best results, use fresh heavy cream and mascarpone for the filling.
