Australia Day Lamington Ice Cream Cake Recipe

Cooking Directions

• STEP 1.Prepare a sponge cake by whisking eggs, sugar, flour, and baking powder together.
• STEP 2.Bake the sponge cake in a rectangular pan and let it cool completely.
• STEP 3.Slice the sponge cake horizontally into two layers.
• STEP 4.Spread raspberry jam on one layer and place the other layer on top.
• STEP 5.Line the sides of a springform pan with plastic wrap.
• STEP 6.Place one layer of the sponge cake in the bottom of the pan.
• STEP 7.Spread a layer of vanilla ice cream on top of the sponge cake.
• STEP 8.Repeat the process with another layer of sponge cake and ice cream.
• STEP 9.Cover the top of the cake with plastic wrap and freeze for at least 4 hours.
• STEP 10.Prepare a chocolate ganache by heating cream and pouring it over chopped chocolate.
• STEP 11.Remove the cake from the freezer and pour the ganache over the top, letting it drip down the sides.
• STEP 12.Sprinkle coconut flakes over the ganache before it sets.
• STEP 13.Return the cake to the freezer and let it set for another hour.
• STEP 14.Remove the cake from the springform pan, slice, and serve.

Cooking Tips

• Make sure the sponge cake is completely cooled before slicing and assembling the cake.
• You can use store-bought sponge cake if you're short on time.
• Feel free to add other fillings like fresh berries or chocolate chips between the layers.
• To make it easier to slice, run a knife under hot water before cutting the cake.

Storage and Serving

• Store the Lamington Ice Cream Cake in the freezer, covered with plastic wrap, for up to a week.
• Serve the cake chilled, straight from the freezer.
• Garnish with extra coconut flakes and fresh berries, if desired.