Description
Fairy Bread Lamingtons combine the nostalgia of Fairy Bread and the classic Lamington dessert into a fun, colorful treat. Soft sponge cake cubes are filled with raspberry jam and whipped cream, then coated in a sweet glaze and vibrant sprinkles. Perfect for parties, afternoon tea, or any occasion, these whimsical treats are loved by kids and adults alike.
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, plus 3 egg whites
- 1 cup caster sugar
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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 oven to 355°F (180°C). Prepare a 9×9-inch baking pan with oil spray and parchment paper.
- Microwave butter and milk until the butter melts, then set aside to cool.
- In a bowl, combine flour, baking powder, and salt. In a mixer, beat eggs and sugar until fluffy. Gradually add the flour mixture and milk mixture, then bake for 20 minutes.
- Once the cake is cool, cut it into cubes.
- For the filling, whip cream, mascarpone, sugar, and vanilla until stiff peaks form.
- Spread raspberry jam between the cake cubes and fill with whipped cream.
- Coat each piece with a sugar glaze, then roll in sprinkles.
Notes
- Jam Swap: Use strawberry or apricot jam for a different flavor.
- Vegan Version: Use plant-based butter, cream, and mascarpone for a dairy-free option.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Best served fresh but can be enjoyed the next day.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert, Party Treat
- Method: Baking, Assembling
- Cuisine: Australian
