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This is a play on Lamington flavours: chocolate chiffon cake layered with whipped cream and raspberry sauce garnished with crunchy coconut toffee
For the sponge cake::
Pre-heat oven to 160°C. Grease a (30cm x 20cm) lamington tin with butter and line
The base with baking paper. Sift flour, baking powder, salt, cornflour and cocoa into a medium bowl and
Stir to combine. Place the egg yolks in a medium bowl. Add 1/3 cup of the caster sugar, oil, coffee and
Vanilla bean paste and whisk until light and smooth. Gently fold through the sifted flour mixture.
Whisk the egg whites in a large bowl until they form soft peaks. With the motor running, gradually add
The remaining 1/3 cup of caster sugar, a tablespoon at a time, whisking well to ensure the sugar dissolves.
Using a spatula carefully fold one-third of the egg white mixture into the cake batter. Once no streaks of
Egg white remain, gently fold in remaining egg white mixture. Pour the mixture into the prepared tin, tap
On the bench a few times to remove air bubbles and bake for 30 minutes or until the top springs back
When pressed. Set aside on a wire rack to cool.
For the raspberry sauce::
Combine raspberry, icing sugar and lemon juice in a small saucepan. Stir over a
Low heat to break up the raspberries. Simmer for two minutes. Strain into a jug through a fine sieve to
Remove seeds. Refrigerate until cold.
For the coconut toffee: :
Toast the flaked coconut in a pan over medium heat until golden. Remove to
Large baking paper lined tray, spread the coconut out to cool. Place a wide heavy based frypan, over a low
To medium heat, add the sugar and gently shake the pan to distribute the sugar evenly over the base.
Cook until sugar has dissolved, carefully and gently shaking the pan as the sugar melts from time to time.
Once sugar has melted, raise the heat to medium and boil without stirring until the mixture is golden
Brown. Carefully pour the toffee over the coconut. Set tray aside until the toffee sets. Do not refrigerate.
To assemble: :
Fold 1 tablespoon of the coconut liqueur into the whipped cream.
Cut chocolate cake into small squares, place a few pieces into eight glasses, sprinkle with some of the
Remaining coconut liqueur. Top with a few spoonfuls of whipped coconut cream and a drizzle of
Raspberry sauce. Continue layering each glass with cake, liqueur and cream ,finishing with raspberry
Sauce. Alternatively, layer in a 1.5 litre glass bowl for a large trifle.
Break the coconut toffee into shards and sprinkle over each trifle, and serve immediately.
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