Aussie Lamington Layer Cake

STEP 1: BAKE THE CHOCOLATE SPONGE

Preheat the oven to 400°F (200°C) and line the swiss roll tin with parchment. Whisk the eggs and caster sugar on high for 5–7 minutes until pale, thick and tripled to the ribbon stage. Sift the flour, cocoa and salt over the top in two additions, folding gently with a large metal spoon to keep the air. Fold in the cooled melted butter and vanilla last. Spread evenly into the tin and bake 10–12 minutes until springy. Turn out onto parchment dusted with a little cocoa, peel off the lining and cool flat. A thin, even sheet makes the coil neat later, so don’t over-bake it dry.

STEP 2: WHIP THE RASPBERRY MASCARPONE

Whisk the mascarpone, cream, icing sugar, raspberry powder and vanilla on medium speed just until it holds firm, spreadable peaks — stop the moment it thickens. Mascarpone splits if you push it, so under-whip rather than over. If using jam instead of powder, ripple it through at the end for streaks of colour.

STEP 3: BUILD THE VERTICAL COIL

Trim the sponge to a clean rectangle and spread the mascarpone over it in an even layer, leaving a thin bare border along one long edge. Cut the sponge lengthwise into strips about 2¼ in (6 cm) wide. Roll the first strip into a tight pinwheel and stand it on its cut edge — this is the centre of the cake. Wrap the next strip around it, then the next, building one wide round with the spiral running vertically. Sit it on the cake board and chill 30 minutes to firm — a cold cake is a tidy cake.

STEP 4: MAKE THE GANACHE AND CRUMB-COAT

Heat the cream until hot, just below a simmer, then pour over the chopped dark chocolate. Wait a minute, then stir from the centre out to a smooth, glossy ganache and beat in the butter. Cool until spreadable. Give the cake a thin crumb coat to glue down any loose edges and chill 15 minutes — the single biggest trick for a neat finish. Then apply a second, even layer all over the top and sides.

STEP 5: PRESS ON THE COCONUT FEUILLETINE

Toss the toasted shredded coconut and feuilletine together (fold through the melted chocolate first if you want crunchier clumps, then let set briefly). While the outer ganache is still tacky, press the mixture onto the sides of the cake with a cupped hand, letting it climb partway up. This is the lamington’s coconut coat reinterpreted — crisp rather than soft.

STEP 6: SET THE RASPBERRY JELLIES

Whisk the pectin into a few spoonfuls of the granulated sugar. Warm the raspberry purée with the glucose, whisk in the pectin-sugar, then add the remaining sugar and bring to a brisk boil. Cook, stirring, to 221°F (105°C), then stir in the lemon juice. Pour a thin layer into a small parchment-lined tray and leave to set firm, 1–2 hours. Cut into small cubes and toss in granulated sugar.

STEP 7: CROWN AND CHILL

Arrange the raspberry jelly cubes over the top of the cake — cluster a few at the centre and let the rest fall naturally. Chill the finished cake at least 1 hour (or overnight) so the layers slice cleanly. Bring back to cool room temperature for 15–20 minutes before serving, and cut with a warm, dry knife.