Party Lamingtons

Makes: 12 | Tin: Chefmade 12-cup square brownie pan 32x26cm

Who doesn't love a party, and these Party Lamingtons are a great way to get it started. I first made these for the block party at Chefhat in Melbourne, designed specifically for the Chefmade 12 hole square tin, and they have been a hit ever since. One layer, no stacking, just a quick easy sponge with jam piped in and cream piped on top fun, festive, and looking like you put in far more effort than you actually did. Don't have the tin? a square brownie pan works perfectly, just cut the cake into squares once baked.

The party decorations are where these really come to life, go as wild as you like. A mini showstopper!

Ingredients

For the Sponge

• 200g unsalted butter, softened

• 200g caster sugar

• 4 eggs

• 1 tbsp vanilla bean paste

• 125ml whole milk

• 200g plain flour

• 2 tsp baking powder

For the Chocolate Icing

• 400g icing sugar

• 40g cocoa powder

• 1 tbsp unsalted butter

• Splash of whole milk

• ½ cup hot water

For the Mascarpone Cream

• 150g double cream

• 250g mascarpone

• 80g icing sugar

• 1 tbsp vanilla bean paste

To Finish

• Strawberry jam

• Desiccated coconut or hundreds and thousands

Method

For the Sponge

1. Preheat your oven to 180°C fan. Grease your brownie pan well with butter.

2. Cream the butter and caster sugar together until pale and fluffy.

3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla bean paste and milk.

4. Sift in the flour and baking powder and fold until just combined and smooth.

5. Divide the batter evenly between the 12 cavities and bake for 20 minutes or until a skewer comes out clean. Allow to cool completely in the tin before turning out.

For the Chocolate Icing

1. Sift the icing sugar and cocoa powder into a large bowl.

2. Add the butter, a splash of milk and the hot water and mix until you have a smooth, runny icing. It needs to be fluid enough to coat, add a little more hot water if needed.

For the Mascarpone Cream

1. Add the double cream, mascarpone, icing sugar and vanilla bean paste to a large bowl and whip together until thick, smooth and pipeable.

To Assemble

1. Using a small spoon or apple corer, press into the centre of each sponge square to create a small well. Don't go all the way through, you want a little base to hold the jam.

2. Spoon a small amount of strawberry jam into each well until filled.

3. One at a time, dip each sponge into the chocolate icing, turning to coat all sides evenly. Place on a wire rack and immediately roll in desiccated coconut for the classic finish or hundreds and thousands for the party version.

4. Allow the icing to set slightly, then pipe or spoon the mascarpone cream generously on top of each lamington.

5. Serve immediately or refrigerate until ready to serve.

Elliot's Tips

• Cool completely before turning out. The sponge needs to be completely cold before you handle it, a warm sponge will fall apart when you dip it into the icing.

• Work quickly with the icing. It will start to thicken as it cools so dip and coat efficiently. If it tightens up too much, add a splash more hot water and give it a stir.

• The apple corer is the cleaner option. It gives you a neat, even well every time. A teaspoon works just as well though, don't let the lack of equipment stop you.

• Pipe the cream for the wow factor. A simple round nozzle gives you that tall, generous cloud of cream that makes these look bakery-worthy. A spoon works but a piping bag takes them to another level.

• Coconut is classic, hundreds and thousands is the party. Can't decide? Do half and half, they look brilliant together on a platter.