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Fairy Bread Lamingtons Recipe

Fairy Bread Lamingtons Recipe: A Colorful Aussie Delight

Fairy Bread Lamingtons are a nostalgic and colorful Australian treat filled with cream and raspberry jam, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 pieces
Course: Desserts
Cuisine: Australian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 125 g Unsalted Butter Switch to salted for extra flavor
  • 200 ml Milk Plant-based options available
  • 1 cup Cake Flour Can substitute with all-purpose flour and cornstarch
  • 1 tbsp Baking Powder Essential for rising
  • 1 tsp Salt Fine salt works best
  • 3 large Large Eggs Extra egg whites can lighten texture
  • 150 g Caster Sugar Easily made from granulated sugar
For the Filling
  • 300 ml Heavy Cream Replace with whipped coconut cream for dairy-free
  • 250 g Mascarpone Cheese
  • 1 tsp Vanilla Extract Use high-quality for best flavor
  • 200 g Raspberry Jam Use seedless for smoother texture
For the Coating
  • 100 g Powdered Sugar For sweetness
  • 60 ml Boiling Water For smooth coating
  • 100 g 100’s & 1000’s Sprinkles Classic Australian sprinkles

Equipment

  • 9x9 inch square tin
  • mixing bowls
  • whisk
  • spatula
  • Microwave
  • refrigerator
  • Wire rack

Method
 

Step-by-Step Instructions for Fairy Bread Lamingtons Recipe
  1. Preheat your oven to 180°C (355°F). Spray a 9x9 inch tin with oil and line it with baking paper.
  2. Melt butter and milk in a microwave-safe bowl for 1-2 minutes, then cool slightly.
  3. In a mixing bowl, whisk together cake flour, baking powder, and salt until combined.
  4. Beat the eggs and caster sugar on high speed until light and frothy, then add cooled butter and milk.
  5. Combine wet and dry ingredients, then pour the batter into the prepared tin and smooth the top.
  6. Bake for 30 minutes or until a toothpick comes out clean, then cool in the tin for a few minutes.
  7. Refrigerate the cake for at least 1 hour to firm up for slicing.
  8. Whip the heavy cream with mascarpone and vanilla until soft peaks form, then keep chilled.
  9. Slice the cooled cake in half, spread jam, layer with cream mixture, press the top half back on, and chill for another hour.
  10. Cut the cake into cubes and prepare the coating by mixing powdered sugar with boiling water until smooth.
  11. Dip each cube into the coating, roll in sprinkles, and allow to set before serving.
  12. Serve immediately or store in an airtight container for up to three days.

Nutrition

Serving: 1pieceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Allow butter and milk to cool before mixing. Use a timer to avoid overbaking.

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