Lamingtons Recipe
Learn how to cook the traditional Australian Lamingtons!
From: Like Grandma Used to Make
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
Preparation time: day 1, 15 minutes; day 2, 30 minutes
Cooking time:18 minutes
Makes 15 lamingtons
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 desiccated coconut
How to Cook the Lamingtons
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.
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.
6 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.)
7 Place the lamingtons on a wire rack lined with nonstick baking paper for 1 hour to set.
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3 of 6 Comments |
| RD Editor on 29 January 2012 ,18:52 Hi Em-lee, lamingtons can be frozen. Sorry we're a little late getting back to you – hope they turned out well and that you had a fab Australia Day! RD Editor |
| Em-lee on 24 January 2012 ,10:46 Are these able to be frozen? Or will they last longer than 1 day? I'm planning to make a gluten free batch (thanks Clawd!) for Australia Day but would love to be able to save one until Sunday for my gluten intolerant grandma |
| Clawd on 17 January 2012 ,12:37 Umm Kevin, as if you wouldn't know it's not suitable for people with coeliacs considering it's a cake mix... I'm allergic to wheat and gluten, all I do is substitute with White Wings GF flours, turns out perfect every time. | See More Comments |
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