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 o... show more
baking
Lamingtons
RecipeTin Eats (Nagi | RecipeTin Eats)
15
servings
0
minutes
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Ingredients
Instructions
1
Butter Sponge
2
Preheat oven to 180C/350F (or fan forced 160C/320F).
3
Sift flour and baking powder together.
4
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).
5
Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.
6
Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
7
Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
8
Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
9
Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
10
Prepare Cake to Coat
11
Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 2)
12
Icing
13
Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)
14
Coating
15
Place coconut in a shallow bowl or pan with a largish surface area (Note 3).
16
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.
17
Repeat with remaining sponges.
18
Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!
19
Optional: Jam and Cream
20
Beat cream and sugar until firm peaks form.
21
Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.
Lamingtons
RecipeTin Eats (Nagi | RecipeTin Eats)
15
servings
0
minutes
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 o... show more
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Instructions
1
Butter Sponge
2
Preheat oven to 180C/350F (or fan forced 160C/320F).
3
Sift flour and baking powder together.
4
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).
5
Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.
6
Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
7
Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
8
Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
9
Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
10
Prepare Cake to Coat
11
Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 2)
12
Icing
13
Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)
14
Coating
15
Place coconut in a shallow bowl or pan with a largish surface area (Note 3).
16
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.
17
Repeat with remaining sponges.
18
Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!
19
Optional: Jam and Cream
20
Beat cream and sugar until firm peaks form.
21
Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.
baking
