close
Advertisement
Magazine
 

Lamingtons

Learn how to cook traditional Australian lamingtons! The sponge cake will be firmer and easier to handle if you make it the day before you assemble the lamingtons. The finished lamingtons can be stored overnight, standing on baking paper, in airtight containers.

Lamingtons

Ingredients

For the sponge cake

  • 3 tablespoons self-raising flour
  • 1/4 cup plain flour
  • 2 tablespoons cornflour
  • 3 eggs
  • pinch of salt
  • 1/2 cup caster sugar
  • 3 teaspoons boiling water
  • For the chocolate icing

  • 2 cups icing sugar
  • 1/3 cup cocoa powder
  • 1/2 cup boiling water
  • 1 3/4 cups dessicated coconut

Preparation

  1. Preheat the oven to 160°C. Lightly grease a deep 28 x 18 cm lamington pan with melted butter and line the base and sides of the pan with nonstick baking paper, allowing a 5 cm overhang (this makes it easier to remove the sponge from the pan).
  2. Sift the two flours and cornflour together. Repeat the sifting process five times (this will aerate the flour thoroughly).
  3. Using an electric mixer, whisk the eggs and salt in a large mixing bowl for 6 minutes, or until pale and thick. Gradually add the sugar, 1 tablespoon at a time, whisking until the mixture is thick and the sugar is dissolved.
  4. Sift the combined flour mixture over the egg mixture. Add the boiling water and gently fold in until the batter is just combined. Pour the mixture into the prepared pan and bake in the preheated oven for 15–18 minutes, or until cooked through when tested with a skewer. Allow the cake to cool completely in the pan. Cover with foil and stand overnight.
  5. Lift the cake from the pan. Trim the edges and cut the sponge into 5 cm squares.
  6. To make the chocolate icing, sift the icing sugar and cocoa powder into a medium heatproof bowl. Stir in the boiling water and mix well to combine.
  7. Place the coconut in a medium bowl. Using two forks, dip the sponge squares, one at a time, into the warm icing and then roll in the coconut. (If the icing begins to thicken, place the bowl over a saucepan of simmering water and stir until it is warm and thin again.)
  8. Place the lamingtons on a wire rack lined with nonstick baking paper for 1 hour to set.

Makes 15 lamingtons
Preparation: 18 minutes
Cooking: Day 1: 15 minutes. Day 2: 30 minutes.



More Recipes

Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Scrambled eggs with smoked salmon and dill -

Scrambled eggs with smoked salmon and dill -

Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.

Spinach and smoked trout roulade

Spinach and smoked trout roulade

Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.

Stuffed eggs salad

Stuffed eggs salad

The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.

Advertisement