I love this Lamington Roll because it combines all the traditional flavors of lamingtons — chocolate, coconut, jam, and cream — but with a beautiful swirl presentation. The sponge is soft and airy, the filling is creamy and sweet, and the chocolate coating ties everything together with a decadent finish. It’s easier to make than it looks, and it never fails to impress when I slice it up for guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 eggs 1/2 cup (100 g) caster sugar 2/3 cup (100 g) self-raising flour 1 tbsp cornflour Desiccated coconut, to sprinkle 1 cup (250 ml) thickened cream 1 tbsp icing sugar mixture 1/4 cup (90 g) raspberry jam 1 1/2 cups (100 g) shredded coconut
Chocolate Icing: 1 1/2 cups (230 g) icing sugar mixture 1/2 cup (50 g) cocoa powder 20 g butter 1/3 cup (80 ml) milk
Directions
I preheat the oven to 200°C and line a 25 x 30 cm Swiss roll pan with baking paper, allowing the sides to overhang.
Using an electric mixer, I whisk the eggs until thick and pale. I gradually add the caster sugar, one tablespoon at a time, continuing to whisk until the sugar dissolves and the mixture is fluffy.
I sift the self-raising flour and cornflour over the egg mixture and gently fold through until just combined.
I pour the batter into the prepared pan and smooth the surface. I bake for about 10 minutes, or until the sponge feels dry to the touch.
I place a sheet of baking paper on a clean surface and sprinkle it with a little desiccated coconut. Carefully, I turn the hot cake out onto the paper and peel off the lining. Starting from a short end, I roll the sponge up gently with the paper and wrap it in a clean tea towel. I set it aside to cool completely.
Meanwhile, I whisk the thickened cream and icing sugar mixture together using an electric mixer until firm peaks form.
Once the sponge has cooled, I unroll it gently and spread the raspberry jam evenly over the surface. Then, I spread the whipped cream on top, leaving a 3 cm border at one end.
Using the baking paper as a guide, I re-roll the sponge tightly to enclose the filling. I place it seam-side down on a wire rack set over a tray.
To make the chocolate icing, I combine the icing sugar, cocoa powder, butter, and milk in a heatproof bowl. I place it over a saucepan of simmering water and stir for 3–4 minutes until smooth and runny.
I carefully spoon the icing evenly over the sponge roll, letting it drip down the sides.
I spread the shredded coconut over a large tray and roll the chocolate-covered sponge in it until fully coated. I leave it to set for 30 minutes before slicing.
Servings and Timing
This recipe serves 6 people. It takes about 20 minutes to prepare and 15 minutes to bake, plus cooling and setting time. It’s the perfect dessert for an afternoon tea, holiday celebration, or Australia Day treat.
Variations
Sometimes I use strawberry jam or passionfruit curd instead of raspberry for a fruity twist. When I want extra indulgence, I add a thin layer of chocolate ganache inside before rolling. For a tropical flavor, I replace the shredded coconut with toasted coconut flakes. If I need a dairy-free version, I use coconut cream and plant-based butter and milk for the icing.
Storage/Reheating
I store the Lamington Roll in the fridge, covered, for up to 3 days. It tastes even better the next day once the flavors meld together. I don’t recommend reheating it — it’s best served chilled or at room temperature. If I want to freeze it, I wrap individual slices tightly and freeze for up to 1 month. I thaw them in the fridge before serving.
FAQs
How do I stop the sponge from cracking when rolling?
I roll it up while it’s still warm — this helps it keep its shape without breaking.
Can I make it ahead of time?
Yes, I often make it a day ahead and keep it in the fridge. The texture stays soft, and it slices beautifully.
What if I don’t have a Swiss roll pan?
I use a regular baking tray (around 25 x 35 cm) lined with baking paper; the roll will just be slightly thinner.
Can I use store-bought sponge cake?
Yes, a pre-made sponge sheet works if I’m short on time.
Can I use whipped topping instead of cream?
Yes, but real whipped cream gives the best flavor and texture.
Why is my sponge dense?
It’s important to whisk the eggs until very thick and pale — that’s what gives the sponge its light texture.
Can I skip the jam?
Yes, but the jam adds sweetness and helps balance the chocolate and cream.
How can I make the icing thicker?
I add a bit more icing sugar or let it cool slightly before spooning over the cake.
Can I use different chocolate for the icing?
Yes, melted dark or milk chocolate mixed with a little cream makes a decadent alternative.
What’s the best way to cut it neatly?
I use a sharp serrated knife and wipe it clean between slices for smooth, clean cuts.
Conclusion
This Lamington Roll is a show-stopping dessert that captures everything I love about traditional lamingtons — soft sponge, creamy filling, rich chocolate, and coconut — all rolled into one irresistible treat. It’s light yet indulgent, simple yet stunning, and always a favorite at gatherings. Every slice is a perfect mix of textures and flavors that reminds me why this Aussie classic never goes out of style.
This Lamington Roll is a beautiful twist on the classic Australian lamington — a soft sponge rolled with raspberry jam and whipped cream, coated in chocolate icing and coconut. It’s light, nostalgic, and perfect for celebrations or afternoon tea.
Author:Amy
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes (+ cooling and setting time)
Yield:6 servings
Category:Dessert
Method:Baking
Cuisine:Australian
Diet:Vegetarian
Ingredients
3 eggs
1/2 cup (100 g) caster sugar
2/3 cup (100 g) self-raising flour
1 tbsp cornflour
Desiccated coconut, to sprinkle
1 cup (250 ml) thickened cream
1 tbsp icing sugar mixture
1/4 cup (90 g) raspberry jam
1 1/2 cups (100 g) shredded coconut
Chocolate Icing:
1 1/2 cups (230 g) icing sugar mixture
1/2 cup (50 g) cocoa powder
20 g butter
1/3 cup (80 ml) milk
Instructions
Preheat oven to 200°C and line a 25 x 30 cm Swiss roll pan with baking paper, allowing sides to overhang.
Whisk eggs with an electric mixer until thick and pale. Gradually add caster sugar, whisking until fluffy and sugar dissolves.
Sift flour and cornflour over the egg mixture and gently fold until just combined.
Pour into prepared pan, smooth surface, and bake for about 10 minutes or until the sponge feels dry to the touch.
Turn hot cake onto a sheet of baking paper sprinkled with desiccated coconut. Peel off lining paper, then roll up gently from a short end with the paper inside. Wrap in a clean tea towel and cool completely.
Whip thickened cream and icing sugar mixture until firm peaks form. Unroll sponge, spread with raspberry jam and whipped cream, leaving a 3 cm border at one end. Re-roll tightly and place seam-side down on a rack.
For the icing: Combine icing sugar, cocoa, butter, and milk in a heatproof bowl over simmering water. Stir 3–4 minutes until smooth and runny.
Spoon icing over roll, allowing it to drip down sides. Roll the cake in shredded coconut until fully coated. Set for 30 minutes before slicing.
Notes
Use strawberry jam or passionfruit curd for a fruity variation.
Add chocolate ganache inside for extra indulgence.
Replace shredded coconut with toasted flakes for a tropical touch.
Keep sponge warm when rolling to prevent cracking.
Wrap and refrigerate for up to 3 days or freeze individual slices for 1 month.
