Lovely lamington victoria sponge

LAMINGTON CAKE1If any cake could symbolise Mr Love and myself, I feel it must be this one.

Lamingtons are an Australian institution and the classic Victoria Sponge is quintessentially British. I’ve talked recently about baking mash-ups ( cronuts, duffins etc ) and here is one that really works. Rather like Mr L and I.

When Mr L and I got married we illustrated our Anglo-Antipodian union with Vegimite and Tiptree Jam, they appeared on our invitations and every guest received a pot of each. I think some people still have a dusty jar of yeast spread at the back of their cupboards 4 years later.

As it is Australia Day this weekend I would like to dedicate this post to any Aussie readers that stumble this way and our family and chums down-under. Much Lemony Love to you all!


Lamington Victoria Sponge

225g unsalted butter, softened
225g caster sugar
1 tsp vanilla extract
4 large eggs
225g self-raising flour
3-4 tbsp milk

4 tbsp good quality raspberry jam ( I used Tiptree )

Cream Cheese Filling
50g butter, softened
150g full fat cream cheese
50g icing sugar

Chocolate Icing
360g icing sugar
25g cocoa
10g butter, melted
60ml milk

100g desiccated coconut – approximately

2 x 21cm sandwich tins, greased and the bottoms lined.

Preheat the oven to 180C

Cream the butter and sugar together until light and fluffy. beat the eggs in one at a time along with the vanilla extract.

Sift in the flour as mix in carefully adding the milk until the batter reaches a soft dropping consistency.

Spoon into your tins and bake for 25mins, until the sponges are golden, springy to the touch and coming away from the sides of their tins.

Meanwhile make you cream cheese filling. Beat the butter so that is super soft and has no lumps. mix in the cream cheese – do not over beat as it will become runny. Sift in the icing sugar and stir together.

When the sponges are completely cool, sandwich them together with raspberry jam and your cream cheese filling.

To make the chocolate icing, mix together all the ingredients in a heatproof bowl to create a thick paste. Place the bowl over a saucepan of simmering water and stir the paste until it becomes a dark, glossy, spreadable icing.

Pour or spoon this onto the cake and sprinkle with desiccated coconut. You have to work quickly here as the icing can dry before you get a chance to throw the coconut on ( i know because this happened to me on recipe No.1 ). I did it in stages, the top first and then the sides.

Happy Baking & Eating!
Love Lemony x


  1. […] munching on a slice of my Lamington Victoria Sponge, my beloved came up with one of his best ideas to date. ” What about a Lamington Friand ? […]

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