Tri-Colored Lamington Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8-10
Ingredients
  • For the Sponge Cake
  • 320 grams fine sugar
  • 320 grams self rising flour
  • 1 tsp salt
  • 2 tsps baking powder
  • 6 eggs
  • 150 ml milk
  • 220 grams butter
  • 3 cups toasted shredded coconut (for decorating)
  • Chocolate Sauce
  • 200 grams icing sugar
  • 50 grams cocoa
  • 35 grams water
  • 50 grams butter
  • 50 grams heavy cream
  • 1 tsp coffee
  • Pink Sauce
  • 200 grams icing sugar
  • 35 grams water
  • pink food coloring
  • White Chocolate Sauce
  • 200 grams white chocolate
  • 100 grams heavy cream
Instructions
  1. For the sponge cakes. Preheat your oven to 170°C/350°F. Butter and flour 3 cake tins. I used 7" round tins.
  2. Over a pot of slightly simmering water, heat the sugar and the eggs in a double boiler until they are hot to the touch. Using an electric hand whisk, whisk for around 25 minutes on a medium/high speed until the egg mix is pale, fluffy and can hold a peak. If you have a kitchen aid this will take roughly 8-10 minutes. While you are whisking, heat the butter in a saucepan over low heat until the butter starts to turn a toasty brown. Remove from heat, add the vanilla and set aside.
  3. Gently scrape the egg mix into a wide, large mixing bowl. Sift over half the flour/salt mix and gently fold in with a spatula. Fold in the remaining sifted flour until it has been fully incorporated. Slowly pour in the warm melted butter mix and fold in. Lastly add the milk.
  4. Scrape and divide the mix into the prepared tins and smooth the tops a little.
  5. Bake until lightly bouncy in the center and golden brown about 30 minutes, or until a toothpick inserted into the centers comes out clean.
  6. Cool completely.
  7. Once cool, trim the tops so you get and set aside.
  8. To prepare the chocolate sauce, stir the icing mix and cocoa together in a bowl. Heat the water, butter and cream until boiling and pour into the bowl. Whisk well to make a smooth icing. Set aside.
  9. To prepare the pink sauce, mix the icing sugar with the water. Whisk well to make a smooth icing.
  10. Add the colouring.
  11. Mix again and set aside.
  12. To prepare the white chocolate sauce, melt the chocolate and cream in a double boiler. Whisk and mix till a smooth icing forms. Set aside.
  13. To put the cake together, dip each layer of cake in each of the sauces. You can set the layer on a wire cooling rack and just pour on the sauce and then flip the layer to cover the other side. Once you have the layer fully covered, dab the coconut on generously.
  14. I put the chocolate layer on the bottom, the pink layer in the middle and finally the white chocolate dipped layer on the top. Stack them on however you like though. I also used some extra large coconut chunks on the top. You can skip this if you like. Let sit for a while and then cut your slice and go to heaven!
Notes
I don't like refrigerating sponge cakes, and I think they are best eaten right away.
Recipe by Box of Spice at https://boxofspice.com/2015/08/tri-colored-lamington-cake/