LAMINGTONS
Recipe video above. There is no cake more Australian than the Lamington! The sponge in this recipe is buttery and moist, generously coated in chocolate and coconut. Sandwiching with jam and cream is optional - takes it over the top, but it's great without. KEY TIP: Freeze the sponge before coating - read Note 2.
Provided by Nagi | RecipeTin Eats
Categories Baking
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 180C/350F (or fan forced 160C/320F).
- Sift flour and baking powder together.
- Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
- Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.
- Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
- Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
- Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
- Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
- Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 2)
- Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)
- Place coconut in a shallow bowl or pan with a largish surface area (Note 3).
- Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
- Repeat with remaining sponges.
- Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!
- Beat cream and sugar until firm peaks form.
- Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.
Nutrition Facts : ServingSize 114 g, Calories 369 kcal, Carbohydrate 60.5 g, Protein 4.2 g, Fat 13.7 g, SaturatedFat 9.4 g, Cholesterol 54 mg, Sodium 32 mg, Fiber 2.2 g, Sugar 46.6 g
STALE CAKE LAMINGTONS
Great way to use up stale or frozen sponge, pound or butter cake. Make sure to remove any existing icing. If using frozen cake, you don't need to defrost it all the way, before dipping in the chocolate. From alldownunder.com
Provided by alvinakatz
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cut the cake into equal size 2 to 2½" inch cubes
- Spread out the dried coconut on a large plate and set aside.
- Mix the sugar with the cocoa in a pan. Slowly add the water until the mixture is thoroughly mixed.
- Boil gently for about 12 minutes without stirring.
- Remove from heat and add vanilla. Stir for 1 minute and then let cool slightly.
- Using a fork, quickly dip the cake cubes all the way into the chocolate mixture.
- Roll the chocolate covered cubes in the dried coconut until covered as much as desired.
- Place on a wire rack or a wax paper covered plate or flat pan so that the cake cubes do not touch each other. When completely cooled, the coating will be set and the Lamingtons will be ready to eat.
Nutrition Facts : Calories 383, Fat 10.5, SaturatedFat 9.1, Sodium 75.3, Carbohydrate 75.8, Fiber 2.7, Sugar 72, Protein 1.6
LAMINGTONS
Enjoy a lamington with a hot cup of tea. This traditional Australian bake is filled with cream and jam, coated in a chocolate icing and rolled in coconut
Provided by Esther Clark
Categories Dessert, Treat
Time 1h30m
Yield Makes 18
Number Of Ingredients 14
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.
Nutrition Facts : Calories 545 calories, Fat 31 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 47 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
LAMINGTONS
These delectable morsels are best sellers at Australian bake sales and a great accompaniment to afternoon tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 24
Number Of Ingredients 11
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.
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