Classic lamingtons
Classic lamingtons are a beloved Australian dessert featuring airy sponge cake squares coated in rich chocolate icing and rolled in desiccated coconut. This recipe guides you through creating these delightful treats with ease, perfect for sharing on special occasions or enjoying at home.
Cook time 35 min
Prep time 45 min
Ingredients:
6 eggs3/4 cup sugar
1 tsp vanilla extract
1/2 cup corn flour
1/2 cup self-raising flour
1/2 cup all-purpose white wheat flour
1 tbsp butter
3 cups dried coconut meat
4 cup powdered sugar
1/2 cup dry cocoa powder
3/4 cup milk (1% fat)
Classic lamingtons are an iconic Australian dessert that is perfect for any occasion. These delicious sponge cake squares are coated in chocolate icing and rolled in desiccated coconut, creating a delightful combination of textures and flavors. In this recipe, we’ll guide you through the steps to make these scrumptious treats at home, ensuring they turn out perfectly every time.
Instructions:
Preheat your oven to 180°C (350°F). Grease and line a 20cm x 30cm (8-inch x 12-inch) baking pan with baking paper.
- Separate the eggs. In a large mixing bowl, beat the egg whites using an electric mixer until soft peaks form.
- Gradually add the sugar to the egg whites, beating continuously until the sugar dissolves and the mixture is thick and glossy.
- Add the egg yolks and vanilla extract, beating well to combine.
- Sift together the corn flour, self-raising flour, and all-purpose flour. Gently fold the sifted flours into the egg mixture in batches, ensuring there are no lumps.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for about 20-25 minutes or until a skewer inserted into the center comes out clean. The cake should be golden and springy to the touch.
- Allow the cake to cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
- In a large bowl, sift together the powdered sugar and cocoa powder.
- Gradually add the milk to the sugar and cocoa mixture, stirring until smooth. The icing should be of pourable consistency. If it's too thick, you can add a little more milk.
- Once the cake is completely cool, cut it into squares of about 5cm (2 inches).
- Place a sheet of wax paper or baking paper under a wire rack to catch any drips.
- Using a fork or skewer, dip each cake square into the chocolate icing, ensuring it is evenly coated.
- Allow excess icing to drip off before transferring the coated cake to another bowl containing the desiccated coconut. Roll each square in the coconut, pressing gently to help it adhere to the surface.
- Place the coated lamingtons on the wire rack to set. Once the coating is firm and dry, transfer the lamingtons to a serving plate.
And there you have it—classic lamingtons made right in your own kitchen! These delightful squares are sure to impress your friends and family with their perfect blend of soft sponge, rich chocolate icing, and crunchy coconut coating. Enjoy them with a cup of tea or coffee for a truly Australian experience. Happy baking!
Classic lamingtons FAQ:
Bake the cake for about 20-25 minutes in a preheated oven at 180°C (350°F). The cake is done when a skewer inserted into the center comes out clean and the cake is golden and springy to the touch.
The lamingtons are done when a skewer inserted into the center of the cake comes out clean, and the cake feels springy to the touch. Additionally, it should have a golden color on the surface.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend or use more self-raising flour. Keep in mind that the texture may vary slightly depending on the substitutes used.
Store leftover lamingtons in an airtight container at room temperature for up to 3 days. If you prefer longer storage, refrigerate them for up to a week or freeze for up to 3 months.
You can use unsweetened cocoa powder for the chocolate icing. Dutch-processed cocoa will give a richer flavor, while natural cocoa will provide a lighter taste. Just ensure it’s suitable for your dietary preferences.
Cooking Tips:
- Ensure your eggs are at room temperature before you begin. This will help them whip up to a greater volume, resulting in a lighter sponge.
- Sift the flours together to ensure a light, airy texture in your sponge cake.
- Cool the sponge cake completely before cutting and coating to prevent crumbs from mixing into the chocolate icing.
- Use a fork or skewer to dip the sponge squares into the chocolate icing; this will help excess icing to drain off and make coating easier.
- If the chocolate icing starts to thicken as you work, place it over a bowl of warm water to keep it smooth and manageable.
- To evenly coat the lamingtons in coconut, place them in a shallow dish and gently roll them around.
Nutrition Facts
18 ServingsCalories 370kcal
Protein 5g
Carbohydrates 70g
Fiber 4.42g
Sugar 55g
Fat 10g
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