Giant Gaytime lamington cake

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Reinvent the classic lamington cake with this giant Gaytime inspired recipe coated with milk chocolate sauce and malt biscuits.


300g milk chocolate, chopped
300ml thickened cream, plus 180ml (3/4 cup) extra
2 Golden Gaytime ice-creams
450g double unfilled sponge cake
175g pkt Arnott’s Malt Chocolate Tee Vee Snacks, chopped
60ml (1/4 cup) caramel sauce


  1. Place the chocolate in a medium heatproof bowl. Heat the cream in a small saucepan until it just comes to the boil. Pour the cream over the chocolate. Set aside for 3 minutes and then use a metal spoon to stir until the chocolate has melted and mixture is smooth. Place in the fridge for 2 hours, stirring occasionally, or until chilled and thickened slightly.
  2. Remove the sticks from the Golden Gaytimes and discard. Break the Gaytimes into a large mixing bowl. Add the extra cream. Use electric beaters to beat to firm peaks (the mixture will be slightly softer than when beating just cream).
  3. Trim the brown crust from the top of each sponge. Place sponges onto a serving board. Divide and spread caramel sauce between sponges and spread the whipped cream over one sponge. Place the other sponge sauce-side down onto the cream.
  4. Use electric beaters to beat the chocolate mixture, very briefly, until it is a spreadable consistency. Do not overbeat. Spread the chocolate mixture over the cake, then sprinkle with the chopped biscuits, pressing them in to the icing. Insert a giant popsicle stick (see NB) into one short end. Store in the fridge until ready to serve.

Credits: Taste