Fairy Bread Lamingtons with Nutella

Ingredients

2 unfilled sponge cake rectangle slabs, or a 450 g Madeira cake
160mL (2/3 cup) thickened cream, whipped to firm peaks or premade vanilla frosting
Hundreds and thousands to decorate
90 g Nutella (15 g Nutella per lamington)
Fresh strawberries

Method

Use a small serrated knife to remove the brown crust from the sponge slabs. Cut each slab into 6 even pieces. Or if you don’t want to cheat, please follow a basic sponge recipe and bake in 18 cm x 28 cm lamington tins with high sides.

Use the same knife to cut sponge pieces in half horizontally. Spread bases with a little whipped cream then replace tops. Place in the fridge for 15 minutes to firm slightly. You can also use premade vanilla frosting in the centre.

Spread the Nutella thinly over the sides and top.

Grab a plate and spread out your 100s and 1000s. Carefully roll your Nutella-covered sponge in hundreds and thousands, or simply sprinkle the sponge with 100s and 1000s. Repeat with the remaining lamingtons, Nutella and hundreds and thousands.

Place in the fridge for 15 minutes or until firm. Serve with fresh strawberries.

Credits: Nutella

Photo Credits: Nutella