In honor of Australia Day (Jan 26) I whipped up a Lamington roll cake! Missed Australia Day? No worries, Lamington roll cake is delicious any day of the year.
What’s Lamington Roll Cake?
Lamington roll cake is a simple sponge cake filled with jam and whipped cream, rolled up, and then drenched in chocolate and coconut.
Sounds delicious, right?
This roll cake is a variation on the more traditional Australian Lamington cake, which is squares of sponge or butter cake dipped in chocolate and coconut flakes. The chocolate soaks into the cake giving it a delicious taste and texture. Lamingtons sometime also have jam and cream in the middle.
There are 3 primary steps to make this roll cake:
1. Make the sponge cake.
2. Whip the cream, make the chocolate sauce, grab the coconut.
3. Assemble the cake!
It only takes a few minutes to make the batter and a mere 10 minutes to bake. The cream is easy to whip and the chocolate sauce only takes a few minutes to prepare on the stove. The hardest part? Waiting for the rolled up cake to cool before assembling it. 🙂
How to Make an Australian Lamington Roll Cake
Heat your oven to 400F. Beat 3 eggs until they are light and foamy. 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. Spread the cake batter so it covers the pan evenly.
Bake for about 10 minutes in a 400F oven. When it’s finished, the cake should be dry to the touch and spring back a bit.
While the cake is baking, lay out a clean tea towel and sprinkle it liberally with powdered sugar (this will prevent the cake from sticking to the towel).
When the cake is done, take it out of the oven and carefully turn it out onto the tea towel. Carefully peel off the parchment. Place the parchment back on the top of the cake and then roll the cake with the tea towel on one side and the parchment on the other. 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.
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 well combined.
Now for the fun part: cake assembly!
Carefully unroll the cake and spread 1/4 cup strawberry jam on the cake.
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 after I rolled it up. It’s easy enough to fix – just wipe it off. But it’s better to leave a whipped-cream-free border around the sides when you spread on the whipped cream.
Roll up your cake and place it on a cooling rack over a cookie sheet (this will allow the chocolate sauce to drip off the cake). Spoon the chocolate sauce over the roll. I did this several times to ensure it was thoroughly coated.
Finally, sprinkle the unsweetened coconut over the entire cake roll. I had shredded coconut, so that’s what I used but desiccated coconut seems to be used more frequently.
This cake is fun and easy to make, and I loved the combination of jam, whipped cream, chocolate, and coconut. I also liked that it’s a light cake that’s not sugary sweet.
If you give this cake a try, let me know how you like it!
- 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 powdered sugar 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. Carefully 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!
Based on this recipe.
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