This is a play on Lamington flavours: chocolate chiffon cake layered with whipped cream and raspberry sauce garnished with crunchy coconut toffee.
Serves 8-10
INGREDIENTS
¾ cup (105g) plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cornflour
2 tablespoons cocoa
3 eggs, separated
2/3 cup (150g) caster sugar
1/4 cup (60ml) extra virgin olive oil
1/3 cup (80ml) espresso coffee, cooled
1 teaspoon vanilla bean paste
300ml cream, whipped to soft peaks
1/3 cup (80ml) coconut liqueur
Raspberry sauce
300g frozen raspberries
1 tablespoon icing sugar
1 tablespoon lemon juice
Coconut Toffe Shards
1 cup (50g) flaked coconut
1 cup (220g) caster sugar
METHOD
For the sponge cake
1 Pre-heat oven to 160°C. Grease a (30cm x 20cm) lamington tin with butter and line the base with baking paper. Sift flour, baking powder, salt, cornflour and cocoa into a medium bowl and stir to combine.
2 Place the egg yolks in a medium bowl. Add 1/3 cup of the caster sugar, oil, coffee and vanilla bean paste and whisk until light and smooth. Gently fold through the sifted flour mixture.
3 Whisk the egg whites in a large bowl until they form soft peaks. With the motor running, gradually add the remaining 1/3 cup of caster sugar, a tablespoon at a time, whisking well to ensure the sugar dissolves.
4 Using a spatula carefully fold one-third of the egg white mixture into the cake batter. Once no streaks of egg white remain, gently fold in remaining egg white mixture. Pour the mixture into the prepared tin, tap on the bench a few times to remove air bubbles and bake for 30 minutes or until the top springs back when pressed. Set aside on a wire rack to cool.
For the raspberry sauce
1 Combine raspberry, icing sugar and lemon juice in a small saucepan. Stir over a low heat to break up the raspberries. Simmer for two minutes. Strain into a jug through a fine sieve to remove seeds.
2 Refrigerate until cold.
For the coconut toffee
1 Toast the flaked coconut in a pan over medium heat until golden. Remove to large baking paper lined tray, spread the coconut out to cool. Place a wide heavy based frypan, over a low to medium heat, add the sugar and gently shake the pan to distribute the sugar evenly over the base.
2 Cook until sugar has dissolved, carefully and gently shaking the pan as the sugar melts from time to time.
3 Once sugar has melted, raise the heat to medium and boil without stirring until the mixture is golden Brown.
4 Carefully pour the toffee over the coconut. Set tray aside until the toffee sets. Do not refrigerate.
To assemble
1 Fold 1 tablespoon of the coconut liqueur into the whipped cream.
2 Cut chocolate cake into small squares, place a few pieces into eight glasses, sprinkle with some of the remaining coconut liqueur. Top with a few spoonfuls of whipped coconut cream and a drizzle of raspberry sauce.
3 Continue layering each glass with cake, liqueur and cream ,finishing with raspberry sauce. Alternatively, layer in a 1.5 litre glass bowl for a large trifle.
4 Break the coconut toffee into shards and sprinkle over each trifle, and serve immediately.
The Carousel thanks Lyndey Milan for this recipe.
