The Great Australian Bake Off

Jeremy's classic lamingtons pack a flavourful punch.


  • Sponge Cake

  • 360g butter, at room temperature

  • 1 ½ cup caster sugar

  • 7 large eggs, separated

  • 3 cups plain flour

  • 100g dutch cocoa powder

  • 4 tsp baking powder

  • Filling

  • 300g frozen pitted cherries

  • 300g jam setting sugar

  • 40g unsalted butter

  • 300ml thickened cream

  • ¾ cup pure icing sugar

  • ½ tsp vanilla extract

  • Topping

  • 6 tbs dutch cocoa powder

  • 3 cups pure icing sugar

  • 50g dark chocolate buttons

  • 3/4 cup boiling water

  • 2 tbs cherry liqueur

  • 3 cups desiccated coconut


  • 1.

    For the sponges, preheat oven to 180°C conventional. Grease and line base and sides 2x deep 12” square tins. Chop butter into 1cm cubes and place in a clean mixer bowl, beat butter on high for 1 minute. Add sugar gradually until incorporated and beat until just light and fluffy

  • 2.

    Sift flour, cocoa and baking powder over mixture 1 cup at a time alternating with eggs until all incorporated, set aside. Divide the batter evenly between the 2 lined tins, bake for 25 minutes, skewer should come out clean or with a few crumbs. Leave to cool in tins out of oven for 5 minutes before placing on wire racks. Cut tops and sides level off cakes and evenly cut 9 squares from each cake, we’re aiming for 1-1 ½” high by just under 4” square pieces. Place cakes on plates leaving space between them and put in the fridge to cool completely.

  • 3.

    For the filling, place pitted cherries in small saucepan and crush with potato masher to release juices. Add jam setting sugar. Heat on low and stir until sugar is dissolved, increase to high heat, bring to the boil and hold for 4 minutes or ‘setting point’ – test a tsp. amount on a cold plate to ensure the surface wrinkles. Place in a large flat bottomed container, in the fridge to set. Beat cream in a stand mixer on high, slowly adding icing sugar and vanilla. Beat to stiff peaks, set aside

  • 4.

    For the topping, sift cocoa and icing sugar into a bowl. Add chocolate buttons. Pour boiling water over cocoa, sugar and buttons and quickly whisk together until smooth, add kirsch and quickly whisk through. Should be a runny consistency, if not, add a little more boiling water to achieve consistency. Cool in a shallow, flat bottomed bowl

  • 5.

    To assemble, dip a cooled sponge in chocolate sauce, coating all but one large face evenly, place on wire rack over baking paper to set. While still wet, sprinkle coconut on all chocolate coated faces, repeat with remaining sponges. On half of the coated sponges, place 1 tbsp. of cherry jam on the un-coated sponge, spread with a palette knife to achieve a 5mm thick layer, up to the edge of the lamington slice. Using a piping bag with a D7-7mm (star) tip, pipe cream in dollops of 4x4 each cake. Place a un-filled sponge on top, pressing down gently

  • 6.

    Place on decorative plate.

Nutritional information

Nutritional analysis per serving (34 servings)

  • Energy 340kj
  • Fat Total 18g
  • Saturated Fat 11g
  • Protein 3g
  • Carbohydrate 43g
  • Sugar 31g
  • Sodium 65mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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