Lamington-Inspired Sponge Cake with Passionfruit Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light vanilla sponge cake coated in a tangy passionfruit glaze and sprinkled with desiccated coconut, offering a tropical twist on the classic Australian lamington. This Australian-inspired recipe, ready in about 50 minutes, layers all-purpose flour, baking powder, butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 16 Australian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan. In a bowl, sift together 1 1/4 cups all-purpose flour and 1 tsp baking powder.
  2. Step 2: In a large bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar until pale and fluffy, about 3-4 minutes. Add 3 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
  3. Step 3: Alternately add the flour mixture and 1/2 cup milk to the butter mixture in three additions, beginning and ending with flour. Mix gently until smooth.
  4. Step 4: Pour batter into the prepared pan and bake for 25-30 minutes until a skewer inserted in the center comes out clean. Cool completely on a wire rack.
  5. Step 5: For the glaze, whisk together 1 1/4 cups powdered sugar and 1/2 cup passionfruit pulp until smooth.
  6. Step 6: Cut the cooled cake into 16 bite-sized squares. Dip each piece quickly into the passionfruit glaze, then roll in 1 cup desiccated coconut, coating all sides.
  7. Step 7: Place the coated lamingtons on a wire rack to set before serving.

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