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A delicious Mango Lamington Sponge recipe

A true blue dessert that every Aussie will love.
mango lamington sponge
16
35M
45M
5M
1H 20M

Ingredients

Method

Step 1

Grease a 20cm square x 8cm deep cake pan. Line base and sides with baking paper, extending paper 2cm above pan edges.

Step 2

Beat eggs in a large bowl of an electric mixer for about 5 minutes or until pale and thick. Beat for a further 3 to 5 minutes or until sugar is dissolved.

Step 3

Sift flour over egg mixture. Using a wire whisk, gently fold to combine, then gently fold in 1/4 cup hot water. Pour into prepared pan.

Step 4

Cook in a moderately slow oven (160C) for about 45 minutes, or until the sponge shrinks slightly away from side of the pan. Remove. Stand in pan for 5 minutes. Invert onto a wire rack then turn right way up. Cool.

Step 5

To make the filling, beat cream, sugar, and vanilla in a small bowl of an electric mixer until firm peaks form. Add mascarpone. Beat until just combined (just don’t over-mix).

Step 6

Using a large, serrated knife, cut the sponge horizontally into three even layers.

Step 7

Place one layer on a plate. Spread with half the jam and half the cream filling. Top with half the mango slices.

Step 8

Repeat layering with the remaining sponge, jam, cream, filling, and mango, finishing with the sponge. Press the top lightly to compact the layers. Cover with plastic wrap. Refrigerate for 30 minutes.

Step 9

To make the icing, puree mango in a blender until smooth. You will need 1 cup. Place in a large bowl. Stir in enough sugar to form a smooth, thick icing.

Step 10

Transfer the sponge to a wire rack over a tray. Spread top and sides with icing, then sprinkle with coconut, pressing to coat evenly. Place a serving plate over the cake. Invert so the un-iced side is facing upwards. Spread with icing. Sprinkle with coconut. Cover. Refrigerate for 30 minutes, or until icing is firm.

Step 11

Cut into pieces to serve.

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