Lamington Tray Bake Recipes

LAMINGTONS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
• Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
• Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
• To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
• Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you're dipping).
• Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.

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.

LAMINGTONS

Steps:

• Preheat oven to 325 degrees. Butter two 9-by-13-inch baking pans; line bottoms with parchment; butter parchment. Dust with flour; tap out excess; set pans aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes. Add vanilla and eggs, one at a time; beat until incorporated.
• Sift together flour, baking powder, and salt; add to egg mixture in three additions, alternating with the milk and beginning and ending with the flour mixture.
• Divide batter between prepared pans. Place in oven; bake until a cake tester inserted into middles comes out clean, about 30 minutes. Cool slightly on wire racks; remove from pans. Turn out cakes onto racks; cool completely.
• Spread one of the cooled cakes with the jam; place other cake on top. Using a serrated knife, trim edges of sandwiched cakes; cut into 24 two-inch squares.
• Place the coconut in a medium bowl; set aside. Place the bowl of chocolate icing over a saucepan filled with 2 inches of gently simmering water. Place a jam-filled cake squarein the bowl of chocolate icing; using forks to turn the square, coat all sides.
• Allow excess icing to drip off; transfer square to bowl of coconut (left bottom). Using clean forks to turn square, coat it with coconut. Transfer coated square to wire rack to stand until coating has set, about 15 minutes. Continue until all squares have been coated.

LAMINGTON TRAY BAKE

Steps:

• Preheat the oven to 170C. Grease and line a large baking tray (approx 22*33cm).
• Beat the sugar and butter together until thick and creamy.
• Add the eggs a little at a time. Stir in the milk and vanilla extract.
• Fold the flour in gently. Do not beat.
• Pour the mixture into the baking tray and smooth the top with a knife.
• Bake for 25-30 minutes, until golden brown. Take out of the oven and allow to cool.
• Melt the chocolate over a bowl of hot water and add the cream a little at a time, stirring well. Pour over the cake and spread evenly, covering the whole cake.
• When the chocolate topping is cool, but not quite set, decorate with coconut, smarties, mini eggs or whatever else! If you use smarties or mini eggs, it's a good idea to arrange them in lines so that it will be easy to cut the cake into squares.
• When you are ready, cut into 24 squares and transfer to a serving plate.