Immerse yourself in the luscious layers of moist cake, decadent raspberry jam, and velvety whipped cream frosting

 

 

 

Indulge in the heavenly delight of my Lamington Cake! Immerse yourself in the luscious layers of moist cake, decadent raspberry jam, and velvety whipped cream frosting. Perfect for those who crave a symphony of textures and flavors in every bite!

Ingredients:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 1 cup unsalted butter, softened

• 1 cup whole milk

• 4 large eggs

• 2 teaspoons vanilla extract

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup raspberry jam

• 2 cups shredded coconut (for coating)

For Whipped Cream Frosting:

• 2 cups heavy cream

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

Directions:

. Preheat your oven to 350°F (175°C) and grease four 8-inch round cake pans.

. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with the dry ingredients, mixing until just combined.

. Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

. Brush every cake layer with jam and coat it with shredded coconut.

. For the whipped cream frosting, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

. Spread a layer of raspberry jam on top of one cake layer, add a layer of the whipped cream mixture .

. Assemble the remains layers, with same frosting ..

. Refrigerate the cake for at least 2 hours before slicing and serving. Enjoy the divine fusion of flavors and textures in every bite!