Lamingtons

Lamingtons

By
From
How to Cook Cakes
Makes
16
Photographer
Peter Cassidy

Lamingtons are Australia’s national cake. A light and fluffy sponge coated in chocolate and coconut is a perfect combination, worthy of international fame. You will need a 20cm square cake tin.

Ingredients

Quantity Ingredient
85g unsalted butter, plus extra to grease
85ml milk
3 large eggs, at room temperature
175g caster sugar
1 teaspoon vanilla extract
175g self-raising flour
pinch salt

For the icing

Quantity Ingredient
60g unsalted butter
85ml water
200g icing sugar
3 tablespoons good quality cocoa powder
pinch salt

To decorate

Quantity Ingredient
115g desiccated coconut

Method

  1. Heat the oven to 180°C. Grease the cake tin and line with baking parchment.
  2. Put the butter and milk in a small saucepan and heat gently until the butter has melted. Remove from the heat and leave to cool to tepid.
  3. Meanwhile, break the eggs into a large mixing bowl and add the sugar. Using an electric whisk, beat the mixture for about 4 minutes until pale, frothy and doubled in volume. Slowly pour in the melted butter and milk, whisking continuously until thoroughly mixed, then add the vanilla.
  4. Sift the flour and salt into the egg mixture and use the electric whisk on its lowest setting to gently mix in the flour. It is vital that you do not over-mix at this stage as this will cause the cake to become tough; the mixture will be runnier than for a regular cake.
  5. Pour the mixture into the prepared tin and bake in the oven for about 25 minutes until golden brown on top and lightly springy all over when pressed. Do not open the oven door for at least 20 minutes, or you could cause the cake to sink.
  6. Remove the cake from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack. Gently peel away the baking parchment and leave to cool completely.
  7. When cool, transfer the cake to a board. Trim the edges, then cut into 16 even squares.
  8. To make the icing, melt the butter with the water in a small saucepan, remove from the heat and set aside.
  9. In a large bowl, sift together the icing sugar, cocoa powder and salt. Stirring all the time, slowly add enough of the melted butter mixture to make a smooth, runny icing that will lightly and evenly coat the back of a wooden spoon. It needs to be thin enough to soak into the sponge, so not as thick as a regular icing.
  10. Spread the coconut out on a plate. Dip the sponge squares into the chocolate icing, covering them on all sides and allowing the excess to drip off, then roll them in coconut until coated. This is a messy job, so you may find it helpful to use a fork to hold the piece of sponge while you spoon over the icing, and then use 2 forks while coating in the coconut. As each one is finished, transfer to a wire rack to dry out a little and allow the icing to set. Serve the cakes piled high on a plate for the ultimate Australian afternoon tea!
Tags:
cakes
baking
Leiths
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