Lamington Cake - Keke Kōpungapunga Kokonati

A delicious Victoria Sponge with a touch of white chocolate, fresh raspberry jam, coconut and vanilla spiked whipped cream.

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Prep Time 1

Cook Time 40

Servings slices

Ingredients

Raspberry Jam - Tiamu Rahipere (Either use my speedy jam or store-bought)

1 quantity 5 Minute Chia Raspberry Jam
1 C Store-bought raspberry jam (use this if you don't want to make the jam. Stir through 2 tbsp lemon juice and use a low sugar version).

Victoria Sponge Cake - Keke Kōpungapunga Wikitoria

1 C huka one (caster sugar)
Kiri manarini (mandarin zest, of 2 mandarins or one orange)
180 g pata kūteretere (softened butter)
½ tsp tote (salt, fine)
½ tbsp wanira (vanilla)
4 hēki (egg, size 6)
¼ C miraka (milk)
1 ¼ C puehu parāoa whakatipu (self-raising flour)

Kirīmi Tiakarete Mā - White Chocolate Ganache

150 g tiakarete mā (white chocolate, I used Whittaker's Mango and coconut chocolate but any white will work)
2 tbsp kirīmi (cream)

Whipped Cream - Kirīmi Tāwhiuwiu

400 ml kirīmi (cream)
½ C marscapone
½ tbsp wanira (vanilla)
⅓ C puehu huka (icing sugar)

Extra Ingredients - Ngā kai anō

125 g rahipere māota (fresh raspberries, freeze dried raspberries also work )
1 ½ C kokonati ngakungaku (shredded coconut)
20 lavender leaves (optional)

Instructions

Raspberry Jam - Tiamu Rahipere

If you are making my 5 Minute Chia Raspberry Jam for this recipe, start by making it so it can thicken and cool as you make the keke (cake). This tiamu (jam) adds a real brightness to the cake and it can be made days ahead.
If you are using store-brought time (jam), simply combine it with the wai rēmana (lemon juice) and it is ready.

Victoria Sponge Cake - Te Keke Kōpungapunga Wikitoria

Pre-heat the oven to 155 degrees.
Grease two 19 cm or 20 cm cake tins with pata (butter) and line with baking paper.
Add the huka one (caster sugar) in to a large bowl, grate in the kiri manarini (mandarin zest) and rub it together with your hands. The colour is beautiful!
Add in the pata kūteretere (softened butter), tote (salt) and (wanira). Whip on high for five minutes until light in colour and fluffy in texture.
This is an important step in adding air in to the keke (cake) and works better in a stand mixer. If you only have a hand mixer, whip for a couple more minutes.
Add all of the hēki (eggs) in to a small bowl and lightly whip them with a paoka (fork).
Add a ¼ of the hēki (eggs) in to the ranunga pata (butter mixture) and whip for 30 seconds or until fluffy again.
Add another ¼ and repeat the whipping. Add the third quarter and whip until smooth and fluffy.
You will now have a quarter of the ranunga hēki (egg mixture) remaining. Pour the miraka (milk) in to it. Whakaranuhia - mix to combine.
This step prevents the cake batter from splitting.
Sift in the puehu parāoa whakatipu (self-raising flour) in to the butter mixture. Fold it until it is half combined, then pour in the egg and milk mixture. Continue to fold until you have a smooth mixture.
Divide the mixture between the two cake tins.
Bake them for 25 - 30 minutes until golden and spring back when you press the centre.
Remove from the oven and cool for ten minutes in the tins before tipping them on to a cooling rack. Prepare the simple elements as it cools.

Kirīmi Tiakarete Mā - White Chocolate Ganache

Chop the tiakarete (chocolate) in to rough chunks. Add the tiakarete (chocolate) and kirīmi (cream) in to a heat proof bowl. Place it over a pot of barely simmering water and gently melt, stirring occasionally.
Once it has melted, remove it from the heat and stir until it is smooth.
Divide the ganache between both of the warm cakes and spread it on. Leave a 1cm border clear from the edge of the keke (cakes).

The Cream - Te Kirīmi

Add the kirīmi (cream), marscapone, wanira (vanilla) and puehu huka (icing sugar) to a large bowl. Whip until you get a smooth, stiff cream.
Go to my stable whipped cream recipe if you want to see a video reference.

Cake Assembly - Te Mahi Whakarite Keke

Add the first layer of the keke (cake) with the kirīmi tiakarete mā (white chocolate ganache) on to a serving plate or cake stand.
Add ⅓ C tiamu rahipere (raspberry jam) on top, making sure you leave a 1 cm gap clear of jam from the edge.
Add half of the rahipere māota (fresh raspberries).
Add around ⅓ of the kirīmi tāwhiuwhiu (whipped cream) on and gently spread it out to the edge of the keke (cake).
Add the second layer of keke (cake). Add ⅓ C tiamu rahipere (raspberry jam) on top of the tiakarete (chocolate), making sure you leave a 1 cm gap clear of jam from the edge.
Spread most of the remaining kirīmi (cream) on top and the sides of the cake, leaving half a cup if you want to pipe some on top.
See the video for reference if you want to add a little bit of colour to the cream.
Add the kokonati ngakungaku (shredded coconut) all around the edge of the keke (cake), leaving the top free for decoration.
Pipe the leftover cream on. Add the remaining rahipere (raspberries).
If you have any tiamu rahipere (raspberry jam) left over, add that to the centre of the cake.
This cake will keep for a couple of days, stored in a sealed container in a cool place.