Benjamina Ebuehi has created a giant version of the classic Australian lamington, perfect for an Easter centrepiece. The recipe simplifies the traditional process of making multiple small cakes by producing one large sponge, coated in a lemon curd ganache and desiccated coconut, and filled with cream.
For the sponge, you will need 80g unsalted butter (plus extra for greasing), 280g plain flour, 2 tsp baking powder, ¼ tsp salt, 220ml whole milk, 3 tbsp neutral oil, finely grated zest of 1 lemon, 4 large eggs, and 280g caster sugar. The ganache coating requires 100ml double cream, 50g lemon curd, 200g white chocolate (chopped), and 180g desiccated coconut. The filling consists of 250ml double cream, ½ tsp vanilla bean paste, and 3 tbsp lemon curd.
To make the cake, heat the oven to 180C (160C fan)/350F/gas 4, and grease and line two 20cm sandwich cake tins. Mix the flour, baking powder, and salt in a bowl. Gently heat the milk and butter in a small saucepan until the butter melts, then remove from heat and stir in the oil and lemon zest. In a large bowl, whisk the eggs and sugar on high speed for five to seven minutes until thick and creamy. Fold in the flour mixture in two batches, then add the milk mixture in three batches, folding well. Divide the batter between the tins and bake for 25-30 minutes until browned and a skewer comes out clean. Cool for 10 minutes, then transfer to a rack to cool completely.
For the ganache, gently heat the cream in a saucepan, stir in the lemon curd, then remove from heat and stir in the white chocolate until melted. Place the cooled cakes bottom-side up on a rack over a baking tray, pour the ganache over, and spread evenly. Let set for 10 minutes, then turn over and coat with desiccated coconut. Leave for 20-30 minutes. For the filling, whip the cream and vanilla to just before stiff peaks, then pipe onto one cake layer, spread lemon curd on top, and place the second cake layer on top. Slice and serve.
