Lamington Berry Roll

7 Ingredients

Number of servings

1 cup desiccated coconut
1/3 cup self-raising flour
300milliliter thickened cream
120grams fresh raspberries
2tablespoons cocoa
3 eggs, at room temperature
80grams caster sugar (save 40g for later)

Nutrition per serving

19% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 7

Preheat oven to 200°C.

Step 2 of 7

Grease and line 30x20cm lamington pan (3cm deep) with baking paper.

Step 3 of 7

Using an electric mixer, beat eggs and sugar for 8-10 minutes until pale and thick.

Step 4 of 7

Sift flour and cocoa over egg mixture. Drizzle 2 tablespoons boiling water around edge of bowl. Using a large metal spoon, gently fold ingredients together. Pour mixture into pan. Bake for 10 minutes, or until sponge springs back when gently pressed.

Step 5 of 7

Lay a clean tea towel on a flat surface and cover with a sheet of baking paper. Turn cake out onto paper. Carefully remove paper from cake. Gently roll cake up from the short side, rolling the paper inside. Cool on a wire rack.

Step 6 of 7

Beat cream and caster sugar until thick. Unroll cooled cake. Spread with cream leaving a 2cm border at the end. Gently push raspberries into the cream. Re-roll the cake and place onto a serving platter. Sprinkle with coconut.