Festive sponge cake: white Christmas lamingtons with icing

Photo: from open sources

This sponge cake is not only spectacular in taste and texture, but also looks incredibly beautiful when cut.

Biscuit is a classic dessert loved by many. Festive vanilla sponge cake with crispy rice balls, white chocolate and cranberries will decorate your table. Chef Michelle Southen shared an unusual recipe for lamingtons, writes Taste.

Recipe

Ingredients

Dough:

• 250 g butter at room temperature;
• 215 g (1 cup) powdered sugar;
• 3 eggs;
• 2 teaspoons vanilla extract;
• 300 g (2 cups) flour;
• 1 teaspoon baking powder;
• 125 ml (1/2 cup) milk;
• 215 g (2 1/2 cups) shredded coconut;

Cream:

• 360 g white chocolate, finely chopped;
• 120 g dried cranberries, finely chopped;
• 70 g (2/3 cup) coconut flakes;
• 60 g (1/3 cup) rice balls;

Glaze:

• 450 g (3 cups) powdered sugar;
• 50 g butter, chopped, room temperature;
• 125 ml (1/2 cup) boiling water;
• 1 teaspoon vanilla extract;

Preparation:

1. Preheat the oven to 180°C/160°C fan. Line the bottom and sides of a 20 x 30 cm mold with baking paper.
2. Beat the butter and caster sugar in a bowl until creamy. Beat in the eggs one at a time, beating the mixture well. Add vanilla, flour and milk. Beat everything again until smooth. Pour into the prepared pan and smooth the surface. Bake for 35 to 40 minutes or until a skewer inserted comes out clean. Leave in the pan for 10 minutes to allow the cake to cool slightly. Transfer to a wire rack to cool completely.
3. For the cream, place the chocolate in a microwave-safe bowl. Microwave on medium, stirring every minute, until melted and smooth. Add cranberries, coconut and rice balls. Stir until smooth.
4. Using a large serrated knife, trim the edges of the cake, then cut it in half horizontally. Spread the cream over the cut side of the cake base and brush the edges. Place the crust on top, cut side down. Place in the refrigerator for 15 minutes to cool slightly. Cut the cake into 15 squares and put it in the refrigerator again for 15 minutes.
5. To make the glaze, sift the powdered sugar into a bowl, then add the butter. Pour boiling water over the oil, add vanilla. Stir until smooth.
6. Spread the grated coconut on a plate. Using 2 forks, carefully dip the cake square into the frosting mixture. Tap the side of the bowl to remove excess frosting. Dip gently into coconut, then transfer to a wire rack. Repeat with remaining cake squares, frosting and shredded coconut. Set the lamingtons aside for 15 minutes or until set.