Lamington roll cake

Lamington roll cake with berries

Square no more, the Aussie winner finds its curves in this recipe.

Follow Steps 1-8, skipping Step 6 of the Classic berries and cream Swiss roll recipe.

• Put 1½ cups icing sugar mixture, 2 Tbsp Dutch cocoa, 20g butter and ¼ cup milk in a medium heatproof bowl set over a saucepan of simmering water.

• Stir for 4 minutes or until icing is smooth and runny.

• Remove from heat and spoon over sponge roll, spreading to coat top and sides but leaving ends uncovered (you won’t need to use all of the chocolate icing).

• Scatter over 1 cup shredded coconut, then set aside in a cool place for 30 minutes to allow topping to set.

• Top with fresh raspberries and serve immediately with remaining cream on the side.

Looking for more scrumptious lamington recipes?

TIP! We used a 32 x 24cm Swiss roll tin but before you head out to buy one, check what you already have. The recipes will also work in a 30 x 24cm lamington tin and a 31 x 23cm tin.

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