This weekend is the Australia Day long weekend, which means a day off work, listening to the Triple J Hottest 100 while day-drinking and the bastardisation of Australian desserts. Which brings me to the Lamington Cake with Milo Icing.
Lamingtons are a well-know and loved Aussie treat that are traditionally made with old sponge cake that was cut up and dipped in a runny mixture of icing sugar, cocoa and milk and then rolled in desiccated coconut. Milo is an iconic chocolate and malt powder developed by Thomas Mayne in Sydney back in 1934 and sits in the pantry of most Australian households (I presume).
I wanted to create a sort of deconstructed lamington (how on trend!) in the form of a naked cake (ie that’s a cake without the sides iced, another trendy thing in baking at the moment). I baked 2 sponge cakes and horizontally sliced them into layers, then topped the slices of sponge cake with generous dollops of strawberry jam and cream. The final touch was an icing made out of Milo and sprinkled with coconut.
To get ultra patriotic, I also designed, printed and made my own Australia flag cake bunting – and you can make your own too! Scroll down to the bottom for the DIY printable and instructions to make your own.
- 225g butter, at room temperature
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 1 tsp baking powder
- 250ml thickened cream
- 200g jam of your choice (I used strawberry)
- 2 tbsp milo
- 2 tbsp cocoa powder
- 2 tbsp icing sugar
- 2 tbsp boiling water or milk heated in the microwave
- Coconut to decorate
- Preheat the oven to 180°C and grease 2 x deep, 20cm round cake tins.
- Beat butter and sugar together with an electric mixer until pale.
- Add the eggs one at a time, beating well after each addition.
- Add in the flour and baking powder and beat until just combined.
- Divide the mixture between prepared tins and bake for 15-20 mins until lightly golden brown.
- Cool on a wire rack before assembling.
- Put all the dry ingredients into a small bowl and stir together.
- Add in the boiling water or hot milk a little bit at a time, stirring well, until the mixture becomes a spreadable consistency.
- Set aside to cool while you start the assembly.
- Whip the thickened cream until light and fluffy using electric beaters.
- Using a serrated knife, carefully slice each cake horizontally so you have 4 cakes.
- Place the first layer of cake on your cake stand and spread 2 tablespoons of jam evenly across the top, followed by 2 tablespoons of whipped cream. I find it easiest to use a butter knife to spread the jam, followed by an offset spatula for the cream.
- Put the next layer of cake on, and continue spreading the jam and cream between each layers.
- When the top layer has been placed, spread the cooled Milo icing over the top of the cake (it may drip over the sides, don't worry!) and finish with a sprinkle of coconut.
Make your own Australia Day cake bunting!
Step 1 – Download the free printable here and save to your computer.
Step 2 – Print out the file at 100% on paper slightly heavier than standard office paper. I used 100gsm.
Step 3 – Carefully cut out each flag using sharp scissors.
Step 4 – Fold each flag in half over a piece of twine. Secure each flag closed using either glue or double sided sticky tape (for a cleaner finish).
Step 5 – Make sure to trim off any overhanging tape on your flags, then tie each end of twine to a straw.
Step 6 – Voila! You have made your own cake bunting!
What are your plans for Australia Day?