Well & Good gluten-free Vanilla cupcake mix made into lamington fingers! The perfect way to celebrate National Lamington Day on July 21st.
What you’ll need
- One box of Well and Good cupcake mix
- 2 eggs
- 1/2 cup water
- 3 tbsp cocoa powder
- 3/4 of the icing sachet
- 1/2 cup caster sugar
- 1/2 cup jam of your choice
- 1 cup desiccated coconut
Here’s what I did
I used Well & Good Vanilla Cupcake mix and made the batter as directed on the back of the box. Then, I lined a baking tray with baking paper; (My baking tray was too small!) use a 35cm x 25cm baking tray.
Pour the vanilla cake batter into the baking dish and spread evenly with a spatula; bake for 13-15 minutes.
Lightly sprinkle caster sugar or almond meal on a clean tea towel, when the cake comes out of the oven turn it onto the prepared tea towel and roll it up. Place the rolled-up cake on a cooling rack and allow to cool for about 15 minutes.
Meanwhile, in a large bowl combine three tablespoons of Cocoa powder and ¾ packet of icing mixture (included in the box) with one cup of hot water and set aside to cool.
Prepare a plate with desiccated coconut, big enough to roll the sponge.
Select half a pot of your favourite Jam, scoop out into a microwave-safe bowl and heat for 20-30 seconds; un-roll the cake and spread jam evenly; you can add whipped cream ( I did not, wish I did.) re-roll the sponge but this time without the tea towel.
Note: At this stage, my sponge roll cracked because I used a small tray, and the cake was too high. I got creative and sandwiched the broken sponge to make lamington fingers instead, which is better for sharing!
Lastly, dip the swiss sponge roll in the chocolate sauce and crust it in the desiccated coconut, place it in the fridge to cool and enjoy!