Add some glitz to the classic lamington with this inside-out version. Start this recipe the day before.

Prep Time : 14:00 | Cook Time : 0:25 | Total Time : 14:25 | Serving : 24 person.

Ingredients

• 6 eggs

• 3/4 cup caster sugar

• 1 teaspoon vanilla extract

• 1/2 cup NESTLÉ BAKERS’ CHOICE Cocoa

• 1/2 cup self-raising flour

• 1/2 cup plain flour

• 30g butter, melted, cooled

• 1 1/2 x 150g packets chocolate sprinkles

Raspberry cream

• 300ml thickened cream

• 1 1/2 tablespoons icing sugar mixture

• 50g sachet coconut milk powder

• 70g fresh raspberries, chopped

White icing

• 9 cups pure icing sugar, sifted

• 30g butter, finely chopped

• 1 cup water, boiling

Method

• Step 1

  Preheat oven to 180C/160C fan-forced. Grease and line a 5.5cm deep, 23cm x 33cm (top) roasting pan.

• Step 2

  Using an electric mixer, beat eggs, sugar and vanilla until thick and creamy.

• Step 3

  Meanwhile, sift cocoa and flours 3 times into a bowl. Add cocoa mixture to egg mixture. Fold gently to combine. Fold in butter. Pour into prepared pan. Level top.

• Step 4

  Bake for 25 minutes or until a skewer inserted into centre of cake comes out clean. Cool in pan for 2 minutes. Turn out onto a baking paper-lined wire rack to cool completely. Cover with a clean tea towel. Set aside overnight (see Notes).

• Step 5

  Make Raspberry cream: Using an electric mixer, beat cream, sugar and coconut milk powder until mixture forms firm peaks. Fold in raspberries.

• Step 6

  Cut cake lengthways into 4. Cut each piece into 6 equal squares. Split each square in half. Divide raspberry cream among 1/2 the cakes. Sandwich with remaining cake tops. Refrigerate for 10 minutes.

• Step 7

  Make White icing: Combine 1/2 the sugar, 1/2 the butter and 1/2 the boiling water in a bowl, stirring until smooth. Place 2 wire racks over 2 large baking paper-lined baking trays. Place cakes on wire racks. Using a large metal spoon, carefully pour icing over each cake to completely cover. Refrigerate for 10 minutes or until icing is firm. Turn cakes over. Spread a small amount of icing over each base to cover. Refrigerate for 10 minutes or until firm. Turn cakes over.

• Step 8

  Combine remaining sugar, butter and boiling water in a bowl, stirring until smooth. Using a large metal spoon, carefully pour icing over 1 cake to completely cover. Lightly sprinkle top and sides with sprinkles. Repeat with remaining cakes. Refrigerate for 30 minutes or until icing is firm. Serve.