Ingredients (serves 6)

• 2 unfilled sponge cake rectangle slabs (450g total) (most supermarkets have these) or a 450g Madeira cake
• 160ml (2/3 cup) thickened cream, whipped to firm peaks OR pre-made vanilla frosting
• Hundreds and thousands, to decorate
• 90g Nutella® (15g of Nutella® per lamington)
• Fresh strawberries

Method

1. 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 18cm x 28cm lamington tins with high sides.
2. 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 pre-made vanilla frosting in the centre.
3. Spread the Nutella® thinly over the sides and top.
4. Grab a plate and spread out your 100’s and 1000’s. 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