Cake · Not So Easy · Summer

Golden Gaytime Lamingtons

Like ‘Glee’, I am a sucker for a mashup however my singing voice is mediocre at best so I tend to just stick to mashing desserts together instead, like these two classic Australian treats – Lamingtons & Golden Gaytimes. When combined these two make a vanilla sponge dipped in chocolate ganache then rolled in homemade malt biscuit crumble and sandwiched with a smooth toffee buttercream. Sounds good right ? Right !


These dudes turned out better than originally expected, especially given all the disasters that happened along the way. I would tell you about my woes but the recipe is long enough without my complaining. Rest assured that I have learnt from my mistakes and this recipe is now fool proof (fingers crossed).

Okay one woe. I have been so scared of using my oven for anything other than heating up some chicken nuggets for a hungover binge. Mainly because it’s old, unpredictable and has no numbers on it’s dial. I’ve even tried checking the temperature with a cooking thermometer but the needle started going the wrong way.. Nevertheless I decided to give it a go and guess what !? I managed to burn and undercook my first cake. That led to me telling boyfriend sprinkle I was coming over to use his brand new oven and he obliged, on one condition..



  • Food Processor
  • Piping bags
  • Wire rack
  • Electric mixer
  • Square cake tin
  • Spatula
  • Sieve
  • Baking sheet
  • Rolling pin
  • Saucepan
  • Whisk


Vanilla Sponge


  • 200g  flour
  • 3g (1/2 teaspoon) baking powder
  • 8 eggs
  • 220g sugar
  • 100g unsalted butter


  • Preheat oven to 180°c
  • In a large bowl of an electric mixer beat eggs and sugar on low medium speed for 8-10 minutes until thick and pale.
  • Whilst the eggs are beating, sift flour and baking powder a few times.
  • Sift the flour over the egg mixture and gently fold through.
  • Melt butter in the microwave and fold through mixture
  • Line a 28cm square tin with baking paper and pour batter in.
  • Bake for 25 minutes.
  • Cool on wire rack.
  • Cut in to 7cm squares.
  • (Optional: you can cut the cake in half lengthways to make thinner lamingtons)


Malt Biscuits

This makes a lot of dough so if you only want the cookies for these lamingtons half the recipe. You can also skip this step and just use store bought malt biscuits.


  • 125g unsalted butter
  • 110g sugar
  • 1 egg
  • 165g malt extract (you can find this with the honey at the supermarket)
  • 430g self raising flour
  • Salt to taste


  • Cream butter and sugar in an electric mixer.
  • Beat in egg until combined then add in the malt extract.
  • Add in flour and beat until the mixture forms a ball.
  • Refrigerate for 30-60 minutes.
  • Preheat oven to 150°c and line a baking tray.
  • Roll dough out on to floured surface to the thickness a little thicker than a $2 coin and cut in to rectangles.
  • Place on baking sheet and bake for 15-20 minutes.
  • Let cool completely then pulse in to crumbs in a food processor.


Toffee Buttercream


  • 120g sugar
  • 125ml water
  • 180ml cream (at room temperature)
  • 250g unsalted butter, softened (not too melted)


  • Place sugar and water in a saucepan and heat gently until sugar is dissolved.
  • Bring to the boil and let simmer without stirring until it reaches a toffee colour.
  • Remove from heat and whisk in cream. If your cream is too cold it will solidify some of the toffee. If this happens continue to stir over low heat until melted.
  • Allow to cool completely.
  • In the bowl of an electric mixer cream butter until white and fluffy (8-10 minutes).
  • Add toffee sauce and whip to combine.


Chocolate Ganache


  • 200g milk chocolate
  • 45g milk
  • 75g butter


  • Place all ingredients in a microwave safe bowl and heat for 30 second bursts on medium head. Stir after each burst until melted together.


Assemble the Lamingtons !

  • Spread biscuit crumbs on a baking sheet or pour in to a large bowl.
  • Dip each cake square in to the ganache and use 2 forks to turn over. Lift out of ganache using one fork and use the other to wipe off excess chocolate and drips.
  • Place on to biscuit crumbs and cover each side.
  • Lay on wire rack to set.
  • Pipe a layer of toffee buttercream on to one cake and lay another one on top to sandwich.
  • Refrigerate to firm up then enjoy with friends because it’s hard to have a gaytime on your own !


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