Red Velvet Lamingtons

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By Darren Purchese

A fun twist on two classic bakes, the Aussie Lamington and the US Red Velvet Cake. These bite size cubes of fun are delicious with the rich and tangy sponge covered with a silky smooth, slightly looser cream cheese covering. Make the sponge a day ahead and assemble the next day for ease of assembly.

Time

2

hour

0

minutes

Degree of Difficulty

Medium

Save

0

Portions

36
pieces

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Ingredients

Servings

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COMPONENTS

 Red Velvet Sponge
 Strawberry Jam
 Cream Cheese Covering
 Shredded Coconut

RED VELVET SPONGE

190g plain flour
2.5g bicarbonate of soda
5g cocoa powder
1.25g salt
58g unsalted butter
200g caster sugar
120g canola oil
40g egg yolks, (approx. 2 large eggs)
70g egg white, (approx. 2 large eggs)
2.5g vanilla paste
2.5g white vinegar
120 ml buttermilk
 red or pink food colour gel or water soluble liquid

STRAWBERRY JAM

500g strawberries, fresh
500g jam setting sugar
0½ lemon, juice

CREAM CHEESE FROSTING

225g cream cheese
85g unsalted butter, softened
330g icing sugar, sieved
 pinch salt
2.5g vanilla paste
3tbsp warm water
 red or pink food colour gel or water soluble liquid
1

To get started… preheat a fan forced oven to 180C/160C fan forced. Grease two 20 cm X 20 cm square lamington tins and line with baking paper.

 

2

For the lamington sponge… separate the eggs. Whisk the flour, bicarbonate soda, cocoa powder and salt together in a large bowl. Sieve into another bowl and set aside. Whisk the egg whites to fluffy peaks (three minutes on high) and transfer them to a bowl. Do not wash the stand mixer bowl it’s not necessary. Add the butter and sugar into the stand mixer bowl and start to beat with the paddle attachment on medium high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed with a spatula. Add the oil, egg yolks, vanilla and vinegar. Beat on high for two minutes, scrape down the sides and bottom of the bowl as needed with a spatula. With the mixer on low speed add the dry ingredients in two to three additions, alternating with the buttermilk. Beat in the food colour as desired until just combined. Gently fold the meringue into the cake batter. The batter should be silky and thickish. Add the batter into the prepared cake tin. Bake for 14 minutes or until the tops of the cake springs back when gently touched. Do not dry the cake out, leave the cake to cool in the tin.

 

3

For the strawberry jam… place the strawberries and sugar into a heavy bottomed saucepan and mash the fruit with a fork. I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Heat the mix together over a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a boil and add in a sugar or digital thermometer. Continue to cook and stir, be careful as the jam is very hot and it may start to spit at you as you stir the pot. Cook to 103°C using the thermometer to check and ensuring you continue to stir to make sure the jam does not stick to the bottom of the pan. Once the temperature has been reached remove the pan from the heat and squeeze in the lemon juice through a sieve. Stir and jar immediately or store in containers.

 

4

For the cream cheese covering… place all of the ingredients in the bowl of an electric stand mixer, attach the paddle and beat until smooth, light and fluffy.

 

5

To assemble the lamingtons… demould the cooled sponges from the tins and turn onto a chopping board, remove the paper carefully and use a long sharp serrated knife to remove any dark edges from each sponge. Ensure you do not trim too much. Spread some jam onto one of the sponge surfaces and sandwich with the other sponge. Place the assembled sponge into the freezer to chill for 20 minutes. Remove from the freezer and use the knife to cut 36 even sized cubes of sponge. Again, chill the sponge for 20 minutes in the freezer.

 

6

To cut the Lamingtons... place the assembled sponge into the freezer to chill for 20 minutes. Remove from the freezer and use the knife to cut 36 even sized cubes of sponge. Again, chill the sponge for 20 minutes in the freezer.

 

7

To cover the lamingtons… pour some shredded coconut into a shallow dish. Remove the sponges from the freezer and use a cocktail stick to dip in the covering. Tap to remove excess covering and roll the lamington gently in the coconut. Set aside on a plate and proceed to cover all of the lamingtons.

 

1
0 hours 0 minutes

To get started… preheat a fan forced oven to 180C/160C fan forced. Grease two 20 cm X 20 cm square lamington tins and line with baking paper.

2
0 hours 0 minutes

For the lamington sponge… separate the eggs. Whisk the flour, bicarbonate soda, cocoa powder and salt together in a large bowl. Sieve into another bowl and set aside. Whisk the egg whites to fluffy peaks (three minutes on high) and transfer them to a bowl. Do not wash the stand mixer bowl it’s not necessary. Add the butter and sugar into the stand mixer bowl and start to beat with the paddle attachment on medium high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed with a spatula. Add the oil, egg yolks, vanilla and vinegar. Beat on high for two minutes, scrape down the sides and bottom of the bowl as needed with a spatula. With the mixer on low speed add the dry ingredients in two to three additions, alternating with the buttermilk. Beat in the food colour as desired until just combined. Gently fold the meringue into the cake batter. The batter should be silky and thickish. Add the batter into the prepared cake tin. Bake for 14 minutes or until the tops of the cake springs back when gently touched. Do not dry the cake out, leave the cake to cool in the tin.

3
0 hours 0 minutes

For the strawberry jam… place the strawberries and sugar into a heavy bottomed saucepan and mash the fruit with a fork. I prefer a cast iron pan as it really keeps the heat, cooks quicker and more evenly. Heat the mix together over a medium heat and stir frequently with a wooden spoon or heat resistant spatula. Bring to a boil and add in a sugar or digital thermometer. Continue to cook and stir, be careful as the jam is very hot and it may start to spit at you as you stir the pot. Cook to 103°C using the thermometer to check and ensuring you continue to stir to make sure the jam does not stick to the bottom of the pan. Once the temperature has been reached remove the pan from the heat and squeeze in the lemon juice through a sieve. Stir and jar immediately or store in containers.

4
0 hours 0 minutes

For the cream cheese covering… place all of the ingredients in the bowl of an electric stand mixer, attach the paddle and beat until smooth, light and fluffy.

5
0 hours 0 minutes

To assemble the lamingtons… demould the cooled sponges from the tins and turn onto a chopping board, remove the paper carefully and use a long sharp serrated knife to remove any dark edges from each sponge. Ensure you do not trim too much. Spread some jam onto one of the sponge surfaces and sandwich with the other sponge. Place the assembled sponge into the freezer to chill for 20 minutes. Remove from the freezer and use the knife to cut 36 even sized cubes of sponge. Again, chill the sponge for 20 minutes in the freezer.

6
0 hours 0 minutes

To cut the Lamingtons... place the assembled sponge into the freezer to chill for 20 minutes. Remove from the freezer and use the knife to cut 36 even sized cubes of sponge. Again, chill the sponge for 20 minutes in the freezer.

7
0 hours 0 minutes

To cover the lamingtons… pour some shredded coconut into a shallow dish. Remove the sponges from the freezer and use a cocktail stick to dip in the covering. Tap to remove excess covering and roll the lamington gently in the coconut. Set aside on a plate and proceed to cover all of the lamingtons.

Recipe Tags cheese, coconut, strawberry