LAYERED LAMINGTON CAKE
Makes 1 cake
My go-to vanilla cake (see recipe below), baked into 3 x 18cm rounds for 35-40 minutes
400g desiccated coconut
200g raspberry jam
Cocoa glaze
1kg icing sugar
75g dark cocoa powder
300ml boiling water
60g unsalted butter, melted
Cream filling
600ml chilled thickened (whipping) cream
200ml chilled thick (double) cream
1. Prepare My go-to vanilla cake and level the cakes. Wrap each cake in plastic wrap and place in the freezer for 30 minutes or so while you prepare the cocoa glaze – this will make the dipping process a lot easier!
2. To make the cocoa glaze, whisk the icing sugar, cocoa, boiling water and melted butter in a large bowl until smooth. Pour the mixture into a deep roasting tin that’s wide enough to fit the cakes.
3. Spread the coconut on a baking tray. Take one cake layer and fully submerge it in the chocolate glaze before dipping it into the coconut and gently turning it until it’s completely coated. Set aside on a wire rack and repeat with the remaining cake layers. Set the cakes aside for 30-60 minutes to make sure the glaze has set.
4. To make the cream filling, use an electric mixer fitted with the whisk attachment to whisk the two creams together until stiff peaks form (the thick cream will add extra fat and stability).
5. Place the first layer of cake on a serving plate, add a good swirl of jam (2-3 tablespoons) and top it with half of the cream. Repeat the layering, finishing with the final cake layer.
MY GO–TO VANILLA CAKE
Makes 1 cake
250g cake flour 350g caster 1 tsp baking powder ½ tsp bicarbonate of soda 1 tsp fine salt 225g unsalted butter, softened 4 eggs, separated 225g sour cream 1 tbsp vanilla bean paste ¼ tsp cream of tartar
