Name: Raspberry Jelly Lamington Cake
Total time: 115 min
Yield: 8
Ingredients: 6 eggs , at room temperature; 2 tsp vanilla extract; 1 cup caster sugar; 1 cup self-raising flour; 0.5 cup plain flour; 1 Tbsp boiling water; 85 g pkt raspberry jelly (see tip); 120 g desiccated coconut; 300 ml thickened cream; 2 Tbsp icing sugar mixture (plus extra for serving); 0.5 cup raspberry conserve; Fresh raspberries

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Preheat oven to 180°C/160°C fan-forced. Grease two springform 22 cm heart-shaped or round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
Place eggs and vanilla in the bowl of an electric mixer. Using whisk attachment, beat for 5 minutes on medium-high speed or until thick and pale. Add sugar, sprinkling 1 tbsp at a time, whilst continuing to beat for 20 seconds between additions.
Sift flours twice onto a sheet of baking paper, then sift again over egg mixture. Add boiling water. Very gently fold until all flour has been combined. Do not stir or beat. Divide evenly among prepared pans.
Bake for 22-24 minutes, or until pale golden and firm to touch. Cool in pan for 20 minutes. Remove sponges from pan. Gently peel paper away from the sides, leaving paper on bases. Place on a wire rack and allow to cool.
To make jelly, empty the packet into 250ml of boiling water and dissolve. Add ½ a cup of cold water and stir (see tip). Pour into a shallow slice pan, large enough to be able to roll the sides of the sponge cakes. Place in the fridge for 40 minutes or until set to egg white consistency.
Place coconut in another shallow pan.
For the top layer, hold the cake with the baking paper still attached to the base for stability. Slowly roll the sides in the partially set jelly, then use a pastry brush to evenly coat any missed areas. Roll the sides in coconut, sprinkling over any gaps. Place cake on a plate, paper-side up. Remove the paper, then brush the top with jelly and sprinkle evenly with coconut. Set aside.
For the base layer, repeat the process to coat the sides with the remaining jelly and coconut, leaving the top uncoated. Place on a serving plate with the baking paper facing up. Refrigerate both cakes, uncovered, for at least 2 hours.
Whip the cream and icing sugar until firm peaks form. Transfer to a piping bag fitted with a 2cm plain round nozzle. Place base layer onto serving plate. Remove the baking paper from the base layer and spread the top evenly with raspberry conserve. Pipe large dots of cream over the entire surface, working from the edge towards the centre. Carefully place the top cake layer over the cream.
Top with raspberries, a sprinkle of icing sugar and serve.

Raspberry Jelly Lamington Cake

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