In honor of Australia Day (Jan 26) I whipped up my first ever Lamington roll cake! You don’t have to wait for the next Australia Day to make one, though. Scroll down to get the easy recipe.
Since I’ve never made this traditional Australian cake before I followed this recipe. Lamington roll cake is a simple sponge cake filled with jam and whipped cream, rolled up, and then drenched in chocolate sauce and shredded coconut. Sounds delicious, right? That’s because it is.
How to Make an Australian Lamington Roll Cake
Heat your oven to 400F. Then beat 3 eggs until they are light and fluffy.
Keep mixing the batter, adding 1/2 cup of sugar one tablespoon at a time.
Sift and then fold 2/3 cup flour and 1 tablespoon of corn starch into the cake batter.
Pour the cake batter into a 10 x 12 inch (25x30cm) swiss roll pan lined with parchment. (I didn’t have the right baking pan so I improvised.) Spread the cake batter so it covers the pan evenly.
Bake for 10 minutes in a 400F oven. When it’s finished, the cake should be dry to the touch.
I made a mistake here that caused my cake to break apart when I later unrolled it. The recipe called for placing the warm cake on parchment paper sprinkled with desiccated coconut. I turned it onto a clean tea towel dusted with powdered sugar (as pictured below). It worked fine when I made my Bûche de Noël but didn’t work so well with this cake.
So…I recommend following the recipe: place a clean tea towel on the counter and then place a sheet of clean parchment paper on top of the towel. Sprinkle desiccated coconut on the parchment. Then, turn the warm cake onto the parchment.
Roll the cake in the parchment/towel. Doing this while the cake is warm will enable you to unroll and then re-roll the cake once it has cooled.
Let the rolled cake sit until completely cool. (I was impatient, so I stuck mine in the fridge, and that might have also contributed to the cake breaking apart.)
While the cake cools, whip 1 cup of heavy cream to stiff peaks.
Once the cake has cooled, make the chocolate sauce. Combine 1 1/2 cups of powdered sugar, 1/2 cup cocoa powder, 1 tablespoon of butter, and 1/2 cup milk in a double boiler or a metal bowl placed over a saucepan with simmering water. Stir the mixture until the butter is melted and everything is combined.
Now for the fun part! (This is also where my cake completely broke apart. I stuck the pieces back together and just moved on. :))
Spread 1/4 cup strawberry jam on the cake (strawberry is what the recipe called for but I was out so I used blackberry)…
And then spread a nice thick layer of whipped cream on the jam.
I added a little too much whipped cream to my roll and it spilled out the side after it was rolled up. Be sure to leave a whipped-cream-free border around the side!
Then roll it up! I had a little problem with this, since half of my cake was in pieces…
So I flipped the cake over to the other side, which looked much better!
The next step is to cover the cake roll in chocolate sauce. Before you spoon the chocolate sauce over the cake, place a sheet of waxed paper under a wire rack. Then place your roll on the wire rack. This will allow the chocolate sauce to drip off the cake.
I left a strip of parchment under my cake because it was holding the pieces of my cake together. If your cake roll is intact, set the cake directly on the wire rack.
Spoon the chocolate sauce over the roll. I did this several times to ensure it was thoroughly coated.
Then sprinkle shredded coconut over the entire roll.
This is what the cake looked like just after I’d added the chocolate sauce and coconut. A little flat, since the bottom part was in pieces, but it firmed up quite a bit after sitting in fridge for a couple hours.
The verdict? I really liked the combination of jam, whipped cream, chocolate, and coconut. And I liked that it was lightly sweet. I’m already looking forward to making another Australian Lamington Roll Cake!
Celebrate Australia Day - or any day - with this traditional roll cake!
- 3 eggs
- 1/2 cup sugar
- 2/3 cup flour
- 1 tablespoon corn starch
- 1 cup heavy whipping cream
- 1/4 cup strawberry jam
- 1 1/2 cup shredded coconut
- 1 1/2 cup powdered sugar
- 1/2 cup cocoa powder
- 1 Tbsp butter
- 1/3 cup milk
Heat oven to 400F.
Beat eggs until they are light and fluffy.
Add sugar one tablespoon at a time (keep mixing cake batter).
Sift flour and corn starch. Then fold into cake batter.
Pour cake batter into a 10 x 12 inch (25x30cm) swiss roll pan lined with parchment.
Bake for 10 minutes. When baked, the cake should be dry to the touch.
Place a clean sheet of parchment paper on a clean tea towel. Sprinkle desiccated coconut on the parchment. Turn the warm cake onto the parchment, and then roll the cake in the parchment/towel. Doing this while the cake is warm will enable you to re-roll it once it’s cool. Let the rolled cake sit until it’s completely cool.
Whip heavy cream to stiff peaks. Unroll cooled cake and spread jam and then whipped cream on the cake. Leave a little room around the edges of the cake, otherwise the cream will spill out of the cake once rolled.
Roll cake again and set on a wire rack that is on a sheet of wax paper.
Combine powdered sugar, cocoa powder, butter, and milk in a double boiler or a metal bowl placed over a saucepan with simmering water. Stir the mixture until the butter is melted and everything is combined.
Spoon chocolate sauce over the cake until completely covered (some of the sauce will soak into the cake). Then sprinkle the shredded coconut over the top of the cake.
Slice and enjoy!
Hungry for More?
Get 10 easy mini tart recipes inspired by flavors from around the world!