I am delighted to bring you the ideal sponge recipe for lamingtons and trifles. It is the perfect balance of a light, delicious sponge with a texture that springs back to the touch, absorbs liquids well and, most importantly, holds its shape while being cut and dipped!

I have wanted to create a sponge recipe for lamingtons and trifles for years. Usually I resort to store-bought ones as they are the perfect texture. My Easy Sponge Recipe is absolutely delicious, light, fluffy and perfect sandwiched with cream and berries.

A sponge used for lamingtons and trifles needs to stand up to a lot more handling, cutting, dipping, layering and chilling, while still holding it’s shape. This recipe does all of that!

I tested a few variations to get it exactly right. First, I wanted to understand what makes a supermarket sponge different from the ones we make at home. That peeling top layer of skin was my first clue! It was a matter of working out what gave a sponge that particular texture.

The next step was making sure the flavour was good while still being up to the task!

What makes a good sponge for lamingtons and trifles?

The key to a really good lamington and trifle sponge comes down to the techniques and ingredients. I found the best results came from whipping lots of eggs really well, getting the sugar-to-egg ratio just right, and then lightly folding in the dry ingredients. It uses just a few simple pantry ingredients, but they all do a really specific job.

Ingredients for this sponge cake

Eggs are the main ingredient here. I use five fresh large size 7 eggs, at room temperature. They provide much of the structure and height for the sponge. My eggs are around 63 grams with the shell, so if you want to ensure you are on the right track, weigh your eggs before you start.

Then you will see I use caster sugar because it has a lovely fine texture that dissolves well into the eggs.

I use both flour and cornflour. Adding the cornflour helps to lighten the crumb a little and give that lovely final crumb texture we are after. If you are looking for a gluten-free alternative try my Gluten Free Sponge for Lamingtons and Trifles.

You will see there is only a small amount of butter, this style of sponge is low in fat. It’s just there to help a little with the flavour and tenderness of the finished result.

The boiling water melts the small amount of butter, and keeps the mixture warm so it can easily be folded into the batter.

The baking powder gives you a little lift and the vanilla and salt are there for flavour.

How to Make Sponge Cake for Lamingtons and Trifles

With just a few simple ingredients, the technique for this recipe is really important. I use a stand mixer for the initial stages or electric handheld beaters will work well.

Prepare the Tin

The first step is preparing the baking tin. I use a 23 cm square tin for this. I spread softened butter with a paper towel around the inside of the tin, ensuring every corner and surface is covered. Then I use a tablespoon or two of flour, and spread this around by holding the tin at various angles (over the kitchen sink) and tapping it on one side at a time to dust the surface. Tip out the excess.

Sift the Dry Ingredients

You will note that I triple sift the dry ingredients as the first step, I do that for all of my sponges. This ensures that the flour, cornflour and baking powder are well combined when folded in. I then sift it one further time when added to the egg mixture.

Whisk the Eggs and Sugar

The initial step of whisking the eggs is the most important. You want to take your time here and watch out for visual cues a bit more than just the timing I say here.

I use a whisk attachment on my stand mixer, initially whisking the whole eggs until they are starting to become aerated, then slowly drizzle in the caster sugar over the next few minutes. That gives time for the caster sugar to incorporate and it makes it easier to dissolve.

Then you will whisk that on medium-high speed until the eggs and sugar are very pale and thick, and when you lift the whisk the mixture should leave a thick ribbon that stays visible for a few seconds.

Fold in the Dry Ingredients

I use a large metal spoon for folding in the dry ingredients. I use a cut-and-fold technique where I cut the spoon through the middle, and fold the edge in, then turn and repeat until the flour is almost incorporated, before sifting in the next amount.

Add the Butter

Then I scoop out a little of the batter into a bowl and add the warm butter and water mixture, and lightly combine this, before gently pouring this down into the batter, and lightly cutting and folding again until it has been completely mixed. This helps incorporate the butter without knocking out too much air.

Transfer and Bake

The light folding technique is to ensure you retain as much air in the batter as possible. Then you transfer it to the prepared tin and carefully place it in the oven. Avoid opening the oven door before the 25 minutes are up, then quickly check and close door if needed.

The sponge is cooked once the top is uniformly golden, and the centre springs back to the touch, and a skewer inserted into the middle comes out clean. You may also notice the edges of the sponge are starting to come away from the tin.

Remove it from the oven, and allow it to stand for five minutes. This is so that it begins to settle, but does not become damp from sitting in the hot tin.

Then place a wire rack over the top and invert the sponge. It should come loose easily if the first tin preparation step was followed well, if not a few taps on the bench usually loosen it.

Making Ahead, Storing and Freezing Sponge Cake

Allow the sponge to cool completely on the bench before covering it well. I leave it at room temperature overnight to work with the next day, as day old sponge is best here.

You can absolutely freeze this sponge. Cool completely, wrap well in plastic wrap then place in an airtight container and freeze for up to 3 months.

How to use this sponge for Lamingtons

Now onto the best bit! The cutting, dipping and eating parts.

I currently have a few variations of lamingtons for you to choose from. Classic like Raspberry Lamingtons and Chocolate Lamingtons, made just like the versions you know and love, then two special ones coming soon, Lemon Cheesecake Lamingtons and Passionfruit Cream Lamingtons. All simple, delicious and achievable.

The techniques are all similar. Day-old sponges are best to use as they are sturdier and easy to cut and dip. You can cut into squares or rectangles at whatever size you prefer. I like to cut 25 squares or 15 rectangles from this recipe.

Whether you cut off the crust is up to you, but it does make a considerable difference to how the lamingtons look. It’s quick to do, and ensures they look uniform once dipped. Once I cut them, I pop the cut sponge back into the fridge to firm up slightly, while I prepare the liquids.

I have worked on ensuring the recipes for dipping liquids are easy to follow with the lamingtons getting an even coating without becoming soggy.

Rolling the coated sponge in coconut is the classic finish. This ensures that they are easy to eat and not sticky. If you cannot eat coconut, then consider 100s & 1000s, chocolate hail, or finely chopped nuts or biscuits.

How to use the Sponge for Trifles

As above for the lamingtons, you want to use day-old sponge here. It holds its shape nicely when layered in the dish.

You can use this sponge cut into small squares, rectangles, or if you prefer cut to keep it whole, you can cut it to the size of your trifle bowl and slice the sponge into two layers.

Again, you can remove the crust for a more uniform look, or leave as is. If you choose not to cut off the crusts then, for the neatest finish, place the pieces with no crusts towards the outside of the dish, then the rest internally.

You can check out my collection of delicious trifle recipes here.

My recipe for Sponge Cake for Lamingtons and Trifles

Frequently Asked Questions

Can I make sponge cake the day before making lamingtons?

Yes absolutely make this the day ahead, in fact this is the method I prefer. It lets the sponge rest and firm up slightly. Day-old sponge is best for lamingtons.

Can you freeze sponge cake for lamingtons or trifle?

You can definitely freeze sponge cake. Once the sponge is completely cold at room temperature, wrap it well in plastic wrap and store in an airtight container for up to three months, until ready to use. Thaw at room temperature before using.

Why is my sponge cake dense or flat?

There can be a few reasons why a sponge turns out dense or flat. Make sure the eggs and sugar are whipped really well until they are pale, thick and have reached the ribbon stage, as this creates much of the air and volume in the sponge. When adding the flour and butter mixture, use a light folding technique to retain as much of that air as possible, while still ensuring everything is fully incorporated. Finally, avoid opening the oven door too early while the sponge is still rising and setting.

How do I know when the eggs and sugar are whipped enough for sponge cake?

Don’t rely on time alone. You’re looking for very pale, thick, voluminous eggs that fall from the whisk in a thick ribbon and remain visible on the surface for several seconds before disappearing.

Can I make this sponge cake gluten free?

Yes, I have developed a lovely gluten free sponge recipe for this. It is lovely and light and tastes great. Follow this link for my Gluten Free Sponge Cake for Lamingtons and Trifles

Do I need to remove the crust before making lamingtons or trifle?

You don’t have to, but I prefer to. Especially for lamingtons, it means they look a uniform colour which is lovely once dipped.

For trifles you can choose to remove it or leave it on, depending on the look you prefer.

I am so pleased to finally have this recipe to share after wanting a great lamington and trifle sponge for some time!

I cannot wait to see what you make with it. Happy Baking!

Anna xox