Lamingtons Recipe at MyDish

Lamingtons

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Method

  • 1. Preheat oven to 160°C. Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
  • 2. Sift the combined flours together into a large bowl. Do this twice, it's for a delicate sponge!
  • 3. Use an electric beater to whisk the eggs in a large clean, dry bowl until thick and pale. Gradually add the sugar, one spoon at a time, whisking well after each addition until mixture is thick and sugar dissolves.
  • 4. Sift the combined flours over the egg mixture. Pour the boiling water down the side of the bowl. Use a large metal spoon to gently fold until just combined. Pour mixture into the prepared pan and use the back of a spoon to smooth the surface. Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean. Turn cake onto a wire rack, cover with a clean tea towel and set aside overnight to cool.
  • 5. Trim the edges of the cake and cut into 15 squares. Spread the coconut over a plate.
  • 6. To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the milk and water and stir until smooth.
  • 7. Use two forks to dip one cake square at a time into the warm saucy icing to evenly coat. Allow any excess icing to drip off. Use your fingers to roll the cake in the coconut to evenly coat, then place on a wire rack. Repeat with the remaining cake squares, icing and coconut. Set aside for an hour or until icing sets.

  • Notes
  • Tip: When adding the flour, fold it in with a balloon whisk -it distributes the flour through the egg mixture more quickly then a metal spoon. Overworking your mixture makes for a leathery sponge.

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    Ingredients

    • CAKES
    • 75g melted butter. to grease
    • 75g SR flour
    • 70g cornflour
    • 6 59g eggs
    • 215g caster sugar
    • 40ml boiling water
    • 170g dessicated coconut
    • CHOCOLATE SAUCY ICING
    • 300g icing sugar
    • 35g cocoa powder
    • 60ml milk
    • 60ml boiling water

    By Views 944  Added Tue Mar 9 2010


    What can I say? Nothing's more Aussie than a lamo. There are variations which include jam or cream layers, but these are the plain ones. Mmmm....chocolatey spongey coconutty goodness. Read More

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