Salted Caramel Lamington

SPONGE CAKE

1. Combine all ingredients in a bowl.

2. Using a whisk, mix on slow speed for 1 minute. Scrape bowl.

3. Whisk on high speed for 8 minutes.

4. Whisk on low speed for 1 minute.

5. Deposit into a paper lined baking tin.

6. Bake at 190°C until baked through.

7. Transfer to wire rack to cool. Cut into squares.

LAMINGTON CHOCOLATE COATING

1. Combine Mauri Lam-Kote and boiling water in a bowl.

2. Using a whisk, mix on slow speed for 1 minute or until mixture is smooth.

3. Allow mixture to cool slightly (warm but not set) before dipping.

SALTED CARAMEL

1. Heat sugar in a heavy duty saucepan, over medium heat. Constantly stir until sugar has melted.

2. Add in butter, stirring to combine. Caution, caramel will splutter.

3. Slowly add the cream, while stirring constantly. Once combined, leave to boil for 1 minute.

4. Remove from heat and stir in salt.

5. Allow to cool before using.

CARAMEL BUTTERCREAM

1. Place butter into a bowl.

2. Using a paddle, blend on high speed, until butter is light and pale in colour.

3. Add the icing sugar and blend on low speed for 2 minutes.

4. Add cream & salted caramel, blend on high speed until the mixture is light.

ASSEMBLY

1. Cut the slab into lamington squares.

2. Dip the lamington squares into the warm chocolate coating mixture, draining off any excess on a drip wire rack.

3. Cut the lamington in half. Using a piping bag, pipe caramel buttercream between the top and bottom layers of sponge and sandwich together.

4. Pipe some buttercream on top of lamington. Decorate as desired.