Lamingtons have long been a favourite in the Aussie kitchen. The traditional chocolate, however, isn't the only flavour that will tantilise your tastebuds.
Whip up some sponge cake, dip into three different flavours — chocolate, berry or lemon — and roll in the much-needed coconut flakes.
Basic sponge cake
Makes about 24
- 125 grams of butter (room temperature)
- 3/4 cup of caster sugar
- 1 teaspoon of vanilla essence
- 2 eggs
- 2 cups of plain flour
- 4 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of milk
- Pre-heat oven to 190 degrees Celsius and prepare a rectangular baking tray or lamington tin with grease and flour.
- In a bowl, cream the butter and sugar (this could take up to five minutes) until pale and fluffy. Then add the vanilla essence.
- Break the eggs into a separate bowl, and add them one at a time to the butter mixture, ensuring it is mixed well after each addition.
- In another bowl, sift the flour, baking powder and salt. Add the flour mixture to the butter gradually, alternating with the milk, until all ingredients have been added and mixed in well. Don't over beat.
- Pour the cake batter into prepared baking tin/s and put in the oven for 30–40 minutes or until a skewer comes out clean when insterted into the middle.
- When done, remove from the oven and let it cool a little before turning out onto a cooling rack.
- Let the cake cool completely or even consider making it the night before icing. When ready, cut into squares according to how big you want them to be or how many portions you need.
- Dip the squares into your chosen icing (see recipes below) and then into the dessicated coconut.
The icing options
The following icing recipes are enough to each cover the above sponge cake squares. If you want to do all three at once, you should consider reducing the quantities.
In bowl combine 4 cups of icing sugar with 1/3 cup of cocoa powder, 2 tablespoons of melted butter and up to 1/2 a cup of milk (add the milk a little at a time until desired consistency has been reached).
Mix together 4 cups of icing sugar, the juice of 1 lemon and up to 1/2 a cup of milk (add the milk a little at a time until desired consistency has been reached).
Raspberry or strawberry
Use raspberry or strawberry jelly crystals and follow the packet directions. Let the jelly half set in the fridge (don't let it fully set or use too early when it is still liquid), stir until it becomes a little softer and ready for dipping. After rolling in coconut, let the lamingtons sit in the fridge for 10–20 minutes before serving.
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