Lamington Roll

What do you get when you combine lamington and swiss roll? Lamington roll, of course. Ingenius! And I love it!

Just imagine this- light sponge roll filled with sweet berry jam and luscious cream, rolled in chocolate icing, and covered with shredded coconut. Hmmmm... perfect!

Do spread a thick generous layer of cream over the cake as I found that the cream seems to “disappear” into the cake after a while. It will be messy when you pour the chocolate icing over the cake and roll it over the shredded coconut. But the lamington roll will be so good that you will easily forgive and forget the mess.

Lamington Roll
(Adapted from Taste)

Sponge Roll
3 eggs
100 grams caster sugar
100 grams self-raising flour
1 tablespoon cornflour
Desiccated coconut, to sprinkle
1 cup (250ml) thickened cream
1 tablespoon icing sugar mixture
1/4 cup (90g) raspberry jam
100 grams shredded coconut (I used desiccated coconut)

Chocolate Icing
230 grams icing sugar mixture
50 grams cocoa powder
20 grams butter
1/3 cup (80ml) milk

To make sponge roll:
Preheat oven to 180 degree celcius fan force. Line a 25x30cm swiss roll pan with baking paper, allowing the sides to overhang.

Use an electric mixer to whisk eggs until thick and pale. Add sugar, 1 tablespoon at a time, and continue whisking until sugar dissolves. Sift flour and cornflour over egg mixture and gently fold until just combined. Pour into prepared pan and smooth surface. Bake for 10 minutes or until sponge is dry to the touch. Place a sheet of baking paper on a clean surface and sprinkle with a little desiccated coconut (I skipped this step). Turn hot cake out onto paper. Remove lining. Gently roll up sponge from one short end. Roll in a clean tea towel and set aside to cool completely.

Use an electric mixer to whisk the cream and icing sugar mixture together until firm peaks form.

Unwrap the sponge and spread evenly with jam. Top with the cream, leaving a 3cm border. Re-roll sponge, using the paper as a guide, to enclose the filling. Place on a wire rack over an oven tray.

To make the chocolate icing:
Combine the icing sugar, cocoa powder, butter and milk in a heatproof bowl. Place over a saucepan half-filled with simmering water and stir for 3-4 minutes or until icing is smooth and runny. Remove from heat and carefully spoon evenly over the sponge roll. Place the coconut on a large tray. Roll the sponge into the coconut to coat. Set aside for 30 minutes to set. Cut into slices to serve.