Use This Mixing Method for the Best Strawberry Lamington Cake / The Perfect Sponge Cake Recipe!

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat adds fiber, while all-purpose is more accessible.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and margarine is often less expensive.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: milk chocolate

Stevia reduces sugar, while milk chocolate is more affordable.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is low-calorie, while granulated sugar is widely available.

Preheat the oven to 350°F (175°C).

Grease and line a baking pan (27cm x 18cm) with parchment paper.

In a bowl, mix together the all-purpose flour and cornstarch.

In a separate bowl, whip the egg whites until stiff peaks form.

Gradually add fine sugar to the egg whites, continuing to whip until glossy.

In another bowl, combine egg yolks and melted unsalted butter, then mix well.

Gently fold the egg yolk mixture into the whipped egg whites.

Gradually fold in the flour mixture until just combined.

Pour the batter into the prepared pan and smooth the top.

Bake for 25-30 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, cut the cake into squares.

Prepare the strawberry icing by mixing strawberry jam with warm water until smooth.

Dip each cake square into the strawberry icing, allowing excess to drip off.

Roll the iced cake in desiccated coconut until fully covered.

Serve with whipped cream and fresh strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens