Classic lamingtons
Indulge in classic lamingtons, a traditional Australian treat made with a sponge cake base coated in a rich cocoa icing and sprinkled with coconut. This easy-to-follow recipe uses simple ingredients like eggs, sugar, vanilla extract, a mix of flours, butter, and a perfect blend of powdered sugar, cocoa, and milk for the icing. Ideal for any occasion, these fluffy, chocolatey lamingtons will be a hit at your next gathering.
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.
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.
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!
Nutrition per serving
18 ServingsCalories 370kcal
Protein 5g
Carbohydrates 70g
Fiber 4.42g
Sugar 55g
Fat 10g
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