Lamington Ice Cream Log Recipes

LAMINGTONS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
• Sift together the flour, baking powder, and salt. Set aside.
• Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
• Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
• To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
• Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

LAMINGTON ICE CREAM LOG

Steps:

• line loaf tin with 2 layers of plastic wrap, overhanging the ends.
• cut the lamingtons in half widthways. stand the lamingtons, chocolate side against the sides and bottom of the tin. cut to fit.
• spread 2 tablespoons of jam over the lamington base.
• top with softened icecream, not quite to the top of the lamington sides.
• spread ice cream with the other 2 tablespoons of raspberry jam.
• cover the jammy ice cream with the rest of the lamingtons again cutting to fit. press lightly into ice cream.
• wrap tightly with plastic wrap and freeze for at least 6 hours or until icecream has hardened.
• decorate if desired and serve with chocolate topping.
• NOTE in Australia we have lamington fingers. use 26 of them if you can get them. I had to estimate the amount of normal sized lamigtons used in this recipe.

LAMINGTONS

Steps:

• Grease lamington tin.
• Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each addition.
• Sift flour and salt, add alternately with milk to mixture.
• Add vanilla.
• Blend well, but do not over beat.
• Add a little more milk if necessary to form a softy dropping consistency.
• Spread evenly into prepared tray, bake in a moderate oven 180 degrees for 25 to 35 minutes or until cooked.
• Turn out and cool on a wire rack.
• To make icing sift icing sugar in a bowl.
• Blend cocoa with a little boiling water and work into icing sugar adding more water if necessary then add vanilla.
• When cake is cold cut into square of uniform size.
• Dip each cake in icing then roll in coconut.
• Set aside to become firm.
• Repeat for remaining squares.

ABSOLUTELY ANYTHING ICE-CREAM LAYER LOG

Steps:

• Take ice cream out of freezer to soften.
• Crush your first choice of sweet.
• Portion the ice cream to however many chocolates or lollies you have.
• Mix the portioned ice cream and your 1st chocolate together until even.
• In a large tin, such as a square cake tin or loaf tin (or even empty the ice cream out and use the tub) line with cling wrap, leaving a long end every side (to wrap up when finished) and spoon in your ice cream so it is thick and flat.
• Put into the freezer in between doing the rest of your lollies.
• When your layers are complete, wrap tightly with the excess cling wrap and freeze.
• To serve, pull the log out by the cling wrap and cut on a plate lengthways so you get a bit of each flavoured ice cream.
• To make patterns on the top of the ice cream, pull the cling wrap so it is crinkled.
• Serve by itself or with any dessert.

LINCOLN LOG

Steps:

• Beat egg yolks until fluffy.
• Add sugar and vanilla and beat.
• Add sifted dry ingredients and beat until smooth.
• Whip egg whites and salt until very stiff.
• Fold into above mixture.
• Line jelly roll pan with greased brown paper bag.
• Pour batter on and bake 15 minutes at 375.
• Turn at once onto a towel sprinkled with powdered sugar.
• Roll up and cool.
• When cool, unroll.
• Spread with 1/4 gallon softened ice cream.
• Roll up and freeze.
• Slice when ready to serve.