This matcha raspberry lamington roll is a take on the lamington, an Australian classic. Fluffy whipped cream, raspberry jam and light genoise coated in a matcha glaze and desiccated coconut.
For those that don’t know what a lamington is you are definitely missing out! Growing up in Australia lamingtons were the kind of cake you would find at every bake sale. A classic sponge cake rolled in chocolate glaze and desiccated coconut. What could be bad about it?! And if you were lucky you could even have a fancy lamington filled with jam and cream.
With Australia day coming up I thought it would be a good idea to recreate an Aussie classic, and thus the matcha raspberry lamington roll was born. This cake is the multicultural ‘fancy’ lamington filled with raspberry jam and cream, but covered in a matcha white chocolate glaze rather than a chocolate one. I felt like a genius when I thought this up, so hopefully uou guys will like the recipe!
How to roll the perfect swiss roll
I remember when I first tried making a swiss roll it was a disaster. The sponge cake cracked, the cream was oozing everywhere and a wonky shape all together. It was from there that I did a little research and found some tips that will help you achieve that perfect roll.
- Roll your sponge cake up when it’s warm
- Rolling your sponge cake up will set its shape, so when you fill it with jam and cream there won’t be any cracks
- It’s also important to do this straight out of the oven as this is when the cake is most flexible, and will mould to any shape you give it
- I like to keep the tea towel on one side and a sheet of baking paper on the other side before rolling it up with the tea towel on the outside (see video for exactly how I do it!)
- Allowing your filled sponge to rest
- After you have filled your sponge you might be tempted to eat it straight away, but if you cut the sponge cake straight after filling it the cream and jam are just going to ooze everywhere.
- Ideally I would rest it overnight, but 1-2 hours is enough!
- It also allows the flavours to develop a little more, the sponge absorbing some moisture from the cream and jam. Making it even more delicious!
Tips on making THIS swiss roll
When making this roll there is a few things to consider. As we have to cover it in a matcha glaze and coconut, the sponge must be fully set before we try anything.
What I do is roll the cake up tightly in cling film. This presses everything all together, forming a nice tight roll. Then you need to allow that to set in the freezer, so that when you take it out you can safely transfer it to the matcha glaze and coconut. About 30 minutes is enough to do the trick!
After a short freeze all you need to do is coat it. Pouring the glaze over the roll and then using a pastry brush to fill the gaps is the best way to fully cover the roll before rolling it in coconut. And once that’s all done you will be rewarded with the most beautiful lamington roll 😆
Let’s Get Baking
What kind of day do you guys have to celebrate your country? In Australia it’s all about spending the day outdoors with friends and family, having a great time and probably having some BBQ and sausages. If you’re in Australia why don’t you bring this to your Australia Day gathering?! If not, still make it! Trust me you won’t regret it 😆
If you liked this recipe make sure to leave me a rating and comment down below. Maybe even let me know what you guys do in your countries to celebrate. I would love to hear about it. And as usual if you make this recipe make sure to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and repost your creations. Can’t wait to see them… happy caking!
Matcha Raspberry Lamington Roll Recipe
This matcha raspberry lamington roll is a take on the lamington, an Australian classic. Fluffy whipped cream, raspberry jam and light genoise coated in a matcha glaze and desiccated coconut.
Preheat the oven to 180C/350F
Line a 25 x 30 cm pan (10 x 12 inches) with baking paper
In the bowl of a stand mixer or with an electric mixer beat the eggs with sugar until thick, pale and doubled in volume
In a medium sized bowl whisk together the flour, cornstarch and baking powder
Sieve the flour mixture into the beaten eggs and gently fold to combine
Transfer to the lined baking tray and bake for 15-17 minutes, until golden brown and springs slightly when touched
While warm remove the baked sheet from tray
Lay a sheet of baking paper on your work surface and flip the cake onto it
Remove the baking paper lining the cake and replace with a clean tea towel
Flip the cake over so the tea towel is underneath the cake and loosely roll the cake from the short end
Set aside to cool completely
Whip the thickened cream with sugar until stiff peaks
Unroll the cake and spread jam evenly across the surface
Cover the jam with whipped cream and re roll the cake
Wrap the cake tightly with cling wrap and place in the freezer while the glaze is being made
Combine all ingredients in a microwave safe bowl and heat at 30 second intervals, stirring in between until the chocolate has dissolved
Unwrap the roll cake and place on a wire rack
Pour glaze all over the cake and use a pastry brush to patch up any missing areas (make sure to cover the bottom of the cake too)
Spread desiccated coconut on a large baking tray
Transfer the roll cake to the tray of coconut and roll to coat
Place in the fridge to set for 1 hour, then enjoy!
Ingredients
Directions
Preheat the oven to 180C/350F
Line a 25 x 30 cm pan (10 x 12 inches) with baking paper
In the bowl of a stand mixer or with an electric mixer beat the eggs with sugar until thick, pale and doubled in volume
In a medium sized bowl whisk together the flour, cornstarch and baking powder
Sieve the flour mixture into the beaten eggs and gently fold to combine
Transfer to the lined baking tray and bake for 15-17 minutes, until golden brown and springs slightly when touched
While warm remove the baked sheet from tray
Lay a sheet of baking paper on your work surface and flip the cake onto it
Remove the baking paper lining the cake and replace with a clean tea towel
Flip the cake over so the tea towel is underneath the cake and loosely roll the cake from the short end
Set aside to cool completely
Whip the thickened cream with sugar until stiff peaks
Unroll the cake and spread jam evenly across the surface
Cover the jam with whipped cream and re roll the cake
Wrap the cake tightly with cling wrap and place in the freezer while the glaze is being made
Combine all ingredients in a microwave safe bowl and heat at 30 second intervals, stirring in between until the chocolate has dissolved
Unwrap the roll cake and place on a wire rack
Pour glaze all over the cake and use a pastry brush to patch up any missing areas (make sure to cover the bottom of the cake too)
Spread desiccated coconut on a large baking tray
Transfer the roll cake to the tray of coconut and roll to coat
Place in the fridge to set for 1 hour, then enjoy!
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This looks so tasty! I never thought if adding in matcha to a Lamington
It works! 😆
I can imagine it’s delicious