This Australia Day I was bunkered down on the couch, taking it easy and appreciating how lucky we are to live in this beautiful country.
I also spent it eating 3 of these delicious Lamingtons, because, well any excuse will do.
I found this recipe on Taste and it was an absolute hit. Its super easy to make with the prefilled sponge, but can get a little messy- so have the vacuum at the ready once you’re finished. Those pesky 100’s and 1000’s can get away from you.
Fairy Bread Lamingtons
- 2 unfilled sponge slabs (I used the coles 450gram slabs that came in 2 pieces)
- 3 cups of icing sugar mixture
- 50 grams of butter at room temperature
- ½ cup very hot water
- 1 teaspoon vanilla extract
- 2/3 cup of thickened cream, whipped into firm peaks
- Hundreds and thousands
- Use a small serrated knife to remove the brown crust from the sponge slabs. Cut each slab into 6 even pieces.
- Sift the icing sugar into a bowl and add the butter. Pour the hot water and vanilla over the butter to make it melt. Stir until smooth.
- Use a small serrated knife to cut sponge pieces in half horizontally (or if you prefer the sponge thicker like I do, don’t cut them and just spread cream onto one of the already cut pieces.) Spread bases with a little whipped cream, then replace the tops. Place in the fridge for 15 minutes to firm slightly.
- Spread the hundreds and thousands over a plate. Use 2 forks to carefully dip a lamington in the icing mixture to coat. Tap forks on the side to remove excess. Carefully roll in hundreds and thousands, patting to coat.
- Place on a wire rack. Repeat with remaining lamingtons, icing mixture and hundreds and thousands. Place in the fridge for 15 minutes or until firm.