Fairy bread lamingtons
These rainbow fairy bread lamingtons are the ultimate marriage between two classic Aussie desserts. Perfect for any day you need some sunshine and sprinkles in your life.
Servings: 9 large pieces
Equipment
- 20 cm (8 inch) square cake tin or rectangular 9' x 12' slice tin.
- Double boiler or a heat proof bowl you can put over a pot of boiling water.
- electric hand beaters or stand mixer
Ingredients
Sponge cake
- 1 stick plus 1 tablespoon (125gms) room temperature butter
- ¾ cup (165gms) white sugar
- ½ teaspoon vanilla essence
- 3 large eggs, at room temperature
- 1 & ½ cups (225gms) self raising flour
- ¼ cup (35gms) cornflour
- ½ cup (125mls) full cream milk
White chocolate icing
- 2 & ½ cups (400gms) icing sugar or powdered sugar
- 1 cup (150gms) white chocolate melts
- ½ cup full cream milk
Coating
- 2 - 3 packets (190gms each/570gms total) rainbow hundreds and thousands
Optional filling
- ¼ cup strawberry jam
- ½ cup whipped cream
Instructions
Sponge cake
- Pre-heat your oven to 160°C fan forced (180°C/355°F conventional/non fan forced). Grease and line the cake tin.
- Sift the flour and cornflour together three times. This helps ensure a light fluffy sponge.
- Beat the butter, sugar and vanilla together with electric hand beaters or stand mixer until pale.
- Add the eggs one at a time, mixing well between each addition.
- Add half the flour and corn flour in the butter and sugar mix. Fold in gently. Add the milk, fold in gently.
- Add the rest of the flour and corn flour, fold in gently. You want to make sure its all mixed together properly, but be gentle with the mix.
- Transfer to lined cake tin and bake for 30 minutes or until golden brown and a skewer inserted comes out clean.
- Remove from oven and allow to cool at least ten minutes before removing from the tin. Allow cake to cool completely before cutting and moving onto the next step.
- Cut cake into squares. Transfer back to cake tin and freeze for one hour.
White chocolate icing
- Sift the icing sugar. Add the sugar, white chocolate melts and milk to the top of the double boiler. Put the pan on low and stir until icing is mixed in well and melted together. Stir on medium low until the mix thickens slightly.
To assemble the lamingtons
- Put the hundreds and thousands into a shallow baking tray.
- Set up your assembly area with sponge cake on the left, white chocolate icing in the middle (put something heatproof under the pot to protect the work surface), then tray with hundreds and thousands, then cooling rack on a tray.
- Drop the sponge cake pieces into the icing one at a time. Flip the cake piece over with a fork, ensuring the all of the cake is coated. Carefully lift the cake on the fork, allowing the excess icing to drain off.
- Place the cake onto the tray of hundreds and thousands. Using two different forks to the one you used to dip the cake, carefully move around the cake, ensuring it's coated on all sides. You can pile the sprinkles on and around the cake and gently pat it down to help with this process.
- Transfer the sprinkles coated cake to the cooling rack. Repeat with the other pieces of cake.
- Allow to set for at least 30 mins before transfer to a plate. You can speed up the setting process by putting the tray into the fridge if you have space.
Optional filling
- Cut the lamingtons in half, add a spoon full of jam and whipped cream, then close.
- Transfer to a plate, dig in and enjoy!
Notes
- The time in the recipe includes hand on preparation time and cooking time. It does not include cooling or setting time.
- I used a 20cm (8 inch) square cake tin and cut my lamingtons into 9 slices as I like them nice and big and high. You could also use a rectangular 9' x 12' slice tin and/or cut them into smaller pieces.
- Use brightly colored rainbow hundreds and thousands. If you can't get hundreds and thousands you could use rainbow round nonpareils.
- These rainbow lamingtons are perfect to celebrate Australia Day or a fun kid's party (and the grown-ups love them too!)
- You will end up with extra white chocolate icing and sprinkles at the end. I found if I reduced the amounts too much it make it harder to coat the cake. The leftover sprinkles can be transferred to another container to use another time.