Lamington Sponge Cake









2 cups plain flour

1 tsp. vanilla essence

1/2 cup Maxigenes Full cream milk (remade)

3/4 cup white sugar

2 eggs

4 tsp. baking powder

125g butter, at room temperature

Pinch of salt


2 cups desiccated coconut, for rolling

1/2 cup Maxigenes Full cream milk (remade)

4 cups icing sugar

1/3 cup cocoa powder

20g butter

300ml thickened cream, whipped


Preheat oven to 190°C.

Grease and flour a 20x30cm round cake tin.

In a large bowl, cream together the butter, sugar and vanilla essence until light and fluffy.

Add the eggs one at a time and blend well after each addition, then add the milk.

Sift the flour, baking powder and salt together in a separate bowl.

Fold flour mixture lightly into egg mixture, a little at a time.

Pour the batter into the prepared tin and bake in preheated oven for 30-40 minutes or until sponge springs back when lightly pressed.

Let it stand for 5 minutes and then turn out onto a wire rack to cool.


In a large bowl, combine icing sugar and cocoa powder then stir in milk and butter until smooth.

Place over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is of coating consistency.

With a serrated knife, slice the cake into 2 equal layers. Spread icing over the top and bottom outside cake sections, then cover the icing with coconut and place on a wire rack to set.

Lightly spread your desired jam of choice (suggested: strawberry) jam onto the inside layer. Sandwich the cakes together with the whipped cream and serve.