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
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
- 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.
