If you adore the nostalgic charm of classic lamingtons and the whimsical delight of fairy bread, then this Fairy Bread Lamingtons Recipe is a magical fusion you simply must try. Imagine tender sponge cake cubes sandwiched with creamy mascarpone and raspberry jam, all wrapped in a dreamy vanilla glaze and generously rolled in colorful rainbow sprinkles. This show-stopping treat brings together playful colors, fluffy textures, and a burst of sweetness that’s perfect for celebrations, afternoon tea, or whenever you want to add a little joy to your day.
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays a crucial role in creating the perfect balance of flavors, textures, and that signature cheerful look. From the rich butter to the light cake flour, and the vibrant sprinkles, everything comes together beautifully.
- Unsalted butter (¼ cup): Adds richness and moisture to the sponge, ensuring a tender crumb.
- Milk (¾ cup): Helps hydrate the batter and soften the cake, making it wonderfully fluffy.
- Cake flour (2 cups): Provides the delicate structure needed for a light texture in the sponge.
- Baking powder (2 tsp): Leavens the cake, giving it that lovely rise and soft crumb.
- Salt (½ tsp): Enhances all the flavors, balancing the sweetness in the cake.
- Large eggs (3 whole + 3 whites): Provide structure and richness; using extra whites lends a lighter texture.
- Caster sugar (1 cup): Sweetens the cake without graininess, dissolving quickly for a smooth batter.
- Heavy cream (2 cups): Whipped to cloud-like peaks to create the luscious filling.
- Mascarpone cheese (½ cup): Brings a creamy tang and decadence to the filling.
- Vanilla extract (1 tsp): Infuses the filling and glaze with warm, comforting aroma.
- Raspberry jam (1 cup): Adds a fruity punch that pairs beautifully with the creamy filling.
- Powdered sugar (3 cups): Base for the sweet coating glaze that holds the sprinkles in place.
- Boiling water (½ cup): Helps dissolve the powdered sugar and create a smooth glaze.
- Unsalted butter (3 tbsp): Incorporated into the glaze for a glossy, rich finish.
- 100’s & 1000’s sprinkles (2 cups): The star of the show — these rainbow sprinkles give the lamingtons their fun fairy bread flair.
How to Make Fairy Bread Lamingtons Recipe
Step 1: Bake the Perfect Sponge Cake
Start by preheating your oven to 355°F (180°C) and preparing a 9×9-inch baking pan with oil spray and parchment paper to ensure easy removal later. Next, melt the butter in milk until it’s just combined and set it aside to cool—this will keep our batter smooth and rich. In a separate bowl, whisk together your flour, baking powder, and salt to evenly distribute rising agents and seasoning. Using a mixer, beat the eggs and caster sugar until light and fluffy, which traps air and leads to that soft sponge. Gradually incorporate the dry ingredients and then the milk-butter mixture, blending gently to keep the batter airy. Pour it into the pan and bake for about 20 minutes, until a toothpick comes out clean.
Step 2: Prepare the Filling
While your cake cools, whip up a heavenly filling by beating heavy cream, mascarpone cheese, caster sugar, and vanilla extract together until stiff peaks form. This mixture should be smooth, and luscious — it’s what elevates this lamington from ordinary to extraordinary.
Step 3: Cut and Assemble
Once the sponge cake has completely cooled, carefully cut it into cubes. The size is up to you, but about one and a half inches works great to showcase all the layers in every bite. Spread a generous layer of raspberry jam between two cubes to inject fruity brightness, then add a dollop of your mascarpone cream filling. Gently sandwich them together to create delightful little cake bites.
Step 4: Glaze and Coat with Sprinkles
Make the magical vanilla glaze by combining powdered sugar with boiling water, vanilla extract, and butter. Whisk until smooth and glossy. Dip each cake sandwich into this glaze, letting the excess drip off, then immediately roll it in those vibrant 100’s & 1000’s sprinkles. The sprinkles stick to the glaze, creating that iconic fairy bread look, transforming your lamingtons into a burst of fun colors. Pop them onto a tray to set and let the glaze firm up slightly.
How to Serve Fairy Bread Lamingtons Recipe
Garnishes
These lamingtons look stunning on their own, but you can elevate them further by adding fresh mint leaves or edible flowers for a pop of natural green or soft floral touches. A light dusting of extra powdered sugar right before serving adds a delicate snowy effect.
Side Dishes
These colorful delights pair wonderfully with classic tea or coffee selections. A bright cup of raspberry or strawberry herbal tea complements the jam beautifully, while a creamy latte balances the sweetness. For a party, add some fresh fruit salad or a simple vanilla panna cotta for a dessert duo that’s sure to impress.
Creative Ways to Present
For a truly magical display, serve your Fairy Bread Lamingtons Recipe on a tiered cake stand, perfect for special occasions. You could also place them in individual mini cupcake liners or arrange them around a cheese platter to surprise your guests. Wrapping each cube in clear cellophane with a colorful ribbon makes them adorable edible party favors!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Fairy Bread Lamingtons in an airtight container in the fridge for up to three days. This prevents the cream from spoiling and keeps the sprinkles from becoming soggy. Just be sure to enjoy them sooner rather than later to catch them at their freshest.
Freezing
If you want to preserve these delights longer, freezing is a great option. Arrange them in a single layer on a baking tray, freeze until firm, then transfer to a sealed freezer bag or container. They can be frozen for up to one month without losing their charm. Thaw in the fridge before serving.
Reheating
Reheating isn’t necessary or recommended for these lamingtons, as the creamy filling and delicate glaze are best enjoyed chilled. Simply bring them to room temperature for about 15 minutes out of the fridge if you prefer slightly softer cream.
FAQs
Can I use a different type of jam for the filling?
Absolutely! While raspberry jam is lovely for its tartness, strawberry, apricot, or even passionfruit jams would create a delicious twist on the Fairy Bread Lamingtons Recipe. Just pick your favorite flavor to customize the cake.
Is it possible to make these vegan-friendly?
To make a vegan version, consider substituting the butter and cream with plant-based alternatives like coconut cream and vegan butter, and use egg replacers for the sponge. However, the texture will be a bit different, but still delightful.
Can I make the sponge cake ahead of time?
Definitely! Baking the sponge a day before assembling helps it set and makes cutting into neat cubes easier. Just wrap the cooled cake tightly in plastic wrap to keep it fresh.
Why are the sprinkles called 100’s & 1000’s?
100’s & 1000’s is an Aussie term for the tiny, colorful round sprinkles used on fairy bread and lamingtons. They add that playful, festive texture and look that’s hard to replicate with other toppings.
How do I prevent the cake cubes from falling apart during assembly?
Using a sufficiently chilled and sturdy sponge, plus spreading the jam and whipped filling carefully, helps keep the lamingtons intact. Chilling the assembled cubes briefly before glazing gives them extra stability.
Final Thoughts
If you want to bring a burst of color, fun, and incredible flavor to your kitchen, the Fairy Bread Lamingtons Recipe is a joyful treat you’ll fall in love with. Sharing these with friends and family guarantees big smiles and happy memories. Grab your ingredients, get your sprinkles ready, and enjoy the magic that unfolds with every bite!
Print
Fairy Bread Lamingtons Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours including cooling and assembly
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
Delight in these whimsical Fairy Bread Lamingtons, a playful twist on the classic Australian treat. Soft sponge cake cubes are layered with raspberry jam and a luscious mascarpone cream filling, then coated in a sweet vanilla glaze and rolled in colorful rainbow sprinkles, making them perfect for parties and festive occasions.
Ingredients
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
- 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 Heat Milk: Microwave the unsalted butter and milk together until the butter has fully melted. Set the mixture aside to cool slightly.
- Mix Dry Ingredients: In a bowl, sift together the cake flour, baking powder, and salt to ensure even distribution.
- Beat Eggs and Sugar: Using a mixer, beat the 3 large eggs, 3 egg whites, and caster sugar until the mixture is light, fluffy and well aerated.
- Combine Ingredients and Bake: Gradually fold the dry flour mixture into the egg mixture, then slowly add the cooled milk and butter mixture, incorporating all ingredients smoothly. Pour the batter into the prepared pan and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Cut Cake: Allow the cake to cool completely in the pan, then carefully cut it into cubes of uniform size.
- Prepare Filling: Whip the heavy cream, mascarpone cheese, caster sugar, and vanilla extract together until stiff peaks form, creating a thick, creamy filling.
- Assemble Lamingtons: Spread raspberry jam between two cake cubes to sandwich them together, then add a generous layer of whipped mascarpone cream within the sandwich for a creamy burst in each bite.
- Make Sugar Glaze: In a bowl, combine powdered sugar, boiling water, vanilla extract, and unsalted butter until the glaze is smooth and slightly runny for easy coating.
- Coat and Sprinkle: Dip each cake sandwich into the sugar glaze, ensuring full coverage, then immediately roll or sprinkle with 100’s & 1000’s rainbow sprinkles while the glaze is still wet. Place on a rack or tray to set.
Notes
- Ensure the cake is completely cooled before cutting and assembling to prevent the filling from melting.
- The whipped mascarpone filling can be made a few hours in advance and refrigerated to improve stability.
- If the glaze thickens, warm it gently to restore a smooth consistency before dipping.
- Use a fork or skewer to dip the cake to avoid sogginess from handling.
- Store assembled lamingtons in an airtight container in the refrigerator for up to 2 days for best freshness.
