Ube Lamington

1. Make the Ube Sponge Cake

• Preheat oven to 170–175°C (340°F). Line a rectangular baking pan with parchment paper.
• In a large bowl, whisk eggs and sugar together until pale, thick, and slightly fluffy (this helps create a light sponge).
• Add the ube essence and mix gently.
• Sift in the plain flour and fold carefully until just combined—don’t overmix.
• Add the oil and fold gently until incorporated.
• Pour the batter into the prepared pan and smooth the top.
• Bake for 20–30 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool completely, then cut into even squares or rectangles.

2. Make the Chantilly Cream

• In a cold bowl, combine cream, mascarpone, and icing sugar.
• Whip until soft to medium peaks form (smooth and spreadable, not too stiff).
• Keep chilled until ready to use.

3. Make the Ube Ganache

• Heat the cream until just simmering (do not boil).
• Pour over the white chocolate and let sit for 1–2 minutes.
• Stir until smooth and fully melted.
• Add ube essence and mix well.
• Let it cool slightly—it should be fluid but not too runny.

4. Assemble, Cut, and Coat

• Layer the sponge and cream

  • Place one full sheet of ube sponge down.
    

  • Spread an even layer of chantilly cream over the top.

  • Place the second sponge layer on top, gently pressing to level it.

• Chill to set 

  • Refrigerate the layered cake for 30–60 minutes.

  • This makes it firm and much easier to cut cleanly.

• Cut into small pieces 

  • Trim the edges if needed for neatness.

  • Cut into evenly sized squares or rectangles (bite-size or classic lamington size).

• Dip in ube ganache 

  • Using a fork or skewer, dip each piece into the ganache.

  • Coat all sides lightly—don’t oversoak.

• Roll in coconut

  • Transfer immediately into shredded/desiccated coconut.

  • Roll and gently press so it sticks evenly.

• Let set
  • Place on a tray and allow to sit for 10–15 minutes until the coating sets.