Kirsty's Rudolf Lamingtons
Breville Test Kitchen

Breville Test Kitchen

Kirsty's Rudolf Lamingtons

Culinary lead and cake-queen Kirsty shares her favorite festive lamington recipe. Light-as-a-feather sponge gets a dip in creamy panna cotta then a heavenly coating of chocolate glaze and wispy coconut. It’s seriously good grown-up cake, disguised as the ultimate kids treat. There’s even pretzel antlers and a chocolate reindeer nose to keep up the disguise!
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

20 hrs total time

1 hr 30 mins active time


Makes 30



For the cake

  • Cooking spray icon
    Cooking spray
  • all-purpose flour icon
    1 cup (5¼ oz) all-purpose flour
  • baking powder icon
    2 tsp baking powder
  • fine salt icon
    ½ tsp fine salt
  • large egg icon
    5 large eggs
  • superfine sugar icon
    ¾ cup (5¼ oz) superfine sugar
  • glucose syrup icon
    2 tbsp (1 oz) glucose syrup
  • grapeseed oil icon
    ⅓ cup (2¾ fl oz) grapeseed oil
  • milk icon
    ⅓ cup (2¾ fl oz) milk

For the panna cotta

  • sheet gold gelatin icon
    3 sheets gold gelatin
  • milk icon
    1 cup (8 fl oz) milk
  • cream icon
    1 cup (8 fl oz) cream
  • superfine sugar icon
    ⅓ cup (2½ oz) superfine sugar
  • vanilla bean paste icon
    2 tsp vanilla bean paste

For the glaze

  • powdered sugar icon
    3⅔ cups (1 lb) powdered sugar


  • dark cocoa powder icon
    ⅓ cup (1¼ oz) dark cocoa powder
  • unsalted butter icon
    1 tbsp (½ oz) unsalted butter
  • fine salt icon
    ¼ tsp fine salt
  • boiling water icon
    1 cup (8 fl oz) boiling water
  • desiccated coconut  icon
    3 cups (8½ oz) desiccated coconut

To decorate

  • pretzel icon
    30 pretzels
  • dark chocolate icon
    1 oz dark chocolate


  • red m&m's icon
    30 red m&m's
  • mixed m&m's icon
    60 mixed m&m's


  • 1Insert the wire rack into position 6. Set the oven to Bake, Convection, 300°F, for 40 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 2Grease and line the base and sides of a 9-inch square cake pan.
  • 3Sift the flour, baking powder and salt together and set aside.
  • 4Place the eggs, sugar and glucose syrup in the bowl of a stand mixer. Whisk on high speed for 10 minutes, or until light, airy and tripled in volume. Then, while whisking, gradually add the oil in a thin, steady stream, until fully incorporated.
  • 5Fold in the dry ingredients, then fold in the milk. Pour into the prepared pan.
  • 6Once preheated, place in the oven and cook for 40 minutes.
  • 7The cake is ready when a skewer inserted into the center comes out clean. If not, cook it a little longer.
  • 8Remove from the oven and allow to cool in the pan for 10 minutes. Turn onto a wire rack and remove the parchment paper. Allow to cool completely.
  • 9Once cool, trim and discard the sides from the cake. Cut the cake into 3 even pieces, then cut each piece into 10 slices, approximately ¾-inch thick, then trim the crust.
  • 10Place the gelatin into iced water and soak for at least 10 minutes, or until softened. Place the milk, cream, sugar and vanilla in a small saucepan over medium-high heat. When the mixture comes to a boil, remove from the heat. Squeeze the gelatin to remove excess liquid. Add to the cream mixture and stir to dissolve. Strain the mixture through a fine sieve into a tray to cool, stirring occasionally.
  • 11One at a time, dip the soaked cake into the cooled glaze, gently turning to coat. Remove and place in the coconut, turning to coat. Place on a tray and refrigerate for at least 2 hours to set.
  • 12Place the sugar, cocoa powder, butter, salt and boiling water in a bowl and whisk until combined and smooth. Allow to cool to room temperature. Place the coconut in a shallow bowl.
  • 13One at a time, dip the soaked cake into the cooled glaze, gently turning to coat. Remove and place in the coconut, turning to coat. Place on a wire rack set over a tray and refrigerate for at least 2 hours to set.
  • 14Cut the pretzels in half and insert into the sides of the lamingtons to form the antlers. Using a little of the melted chocolate, stick a red m&m in the center of each lamington to form the nose and 2 same colored m&m’s for the eyes.
    Tip: Spoon the melted chocolate into a piping bag or resealable plastic bag and snip the tip.
  • 15

Similar Recipes