Mango Lamingtons
Lamingtons are little pillows cake bites favourite of Aussie’s & New Zealanders . Moist sponge cake, served with velvety whipped cream, sharp acidic jam topped with crunchy coconut
There's been a long standing rivalry between New Zealand and Australia claiming the lamington's state of origin. Whatever its birthplace, we can both agree that it’s a cake well worth fighting for!

Recipe: Mango Lamingtons
Vegan mango Sponge Cake Ingredients:
cooking spray or butter (for greasing cake pan)
1 cup Coconut sugar
1 ½ cup self raising flour
1/4 tsp vanilla extract
½ cup vegetable oil
¼ Mango pulp
½ cup lukewarm water
Pinch of salt
1 tsp baking powder + ½ tsp soda


Whipped Cream Ingredients:
4 cups heavy cream
1 tablespoon powdered sugar
1/8 teaspoon vanilla extract

Mango Jello Ingredients:
¼ cup Mango Jam @St. Dalfour, Deluxe Pineapple & Mango Spread
1/2 cup hot water
1-2 tsp agar agar (1 pocket )
1-2 cup unsweetened shredded coconut

Vegan Mango Sponge Cake:
1. Preheat oven to 350F
2. Grease surface of a square cake pan. Line with parchment paper then grease the surface again.
3. Mix , Oil, Coconut cream, Vanilla, sugar and water
4. Whisk thoroughly
5. Sift flour, salt and baking powder and then delicately fold together with wet ingredients. Use alternate method to combine the wet & dry ingredient
7. 8. Carefully pour batter into the cake pan.
9. Bake for 40-55 minutes until the top is golden brown and a toothpick inserted comes out dry. (total time for baking is depending on your own and type)
10. Cool cake on a wire rack for 30 minutes. You can Place in the refrigerator uncovered for 30 minutes (this will help to achieve cleaner cuts).
11. Remove all outer crust from sponge cake and cut into 2 inch cubes. Refrigerate for 30 minutes.

Mango Jello:
1. Combine Mango Jam, water and agar agar into a heavy bottomed pot and simmer on low heat for approximately 15 minutes.

Whipped cream:
1. Combine heavy cream, powdered sugar and vanilla into a pre chilled mixing bowl and whisk until you achieve stiff peaks.
2. Fill a piping bag with the whipped cream then refrigerate.


Assembly:
1. Setup 3 bowls for: Mango jello, cake and unsweetened shredded coconut.
2. Dip each side of the sponge cake (about 1/2 centimeter deep) into Mango jello
3. Sprinkle each side with unsweetened shredded coconut.
4. Place cubes on a wire rack and refrigerate for 30 minutes so the coating can firm up.
5. Starting at the top edge of the sponge cake, slice halfway down at a diagonal to create an opening for the filling.
6. Smear the inside of the opening with a 1/2 teaspoon of Mango jam.
7. Pipe in whipped cream.
8. Place a halved raspberry and sprig of mint on the whipped cream for garnish.

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