Australian · Dessert
Lamingtons
Classic Australian sponge cake squares coated in chocolate icing and rolled in desiccated coconut. These iconic treats are a staple at Australian gatherings and afternoon teas, offering a perfect balance of fluffy cake and sweet chocolate.
The Method
Instructions
First things first, let's get your oven warmed up. Set it to 180 degrees Celsius if you're using a conventional oven, or 160 degrees Celsius if you have a fan forced oven. For those using gas, go with gas mark 4 . While the oven is coming up to temperature, grab your 20cm square cake tin and give it a good grease all over. Then, line it with baking paper to make sure your cake slides out easily once it's baked. This little step makes life so much easier!
Now, in a large mixing bowl, take your butter and caster sugar and beat them together. Use either a hand mixer or a stand mixer for this, and beat until the mixture turns pale and fluffy. This usually takes about 3 to 5 minutes. It's worth spending a bit of time here because this light and airy base is what gives your cake that lovely texture.
Next up, add your eggs, but don't toss them all in at once. Add them one at a time , beating well after each addition. This helps everything combine smoothly and keeps the batter nice and airy. After all the eggs are in and blended, stir in the vanilla extract. You'll notice this adds a warm, sweet aroma that's really inviting.
Now it's time to bring in the dry ingredients. Sift together your flour and baking powder to make sure there are no lumps. Then, gently fold these sifted ingredients into your wet mixture, but do it in batches, alternating with milk. So, add a bit of flour, then some milk, and keep going until it's all combined. Folding gently keeps your batter light and fluffy, so be patient and use a spatula to incorporate everything without overmixing.
Once your batter is nicely mixed, pour it into the prepared cake tin. Give the tin a little tap on the counter to even out the batter and get rid of any air bubbles. Pop it into your preheated oven and bake for about 30 to 35 minutes . You want the cake to turn a lovely golden color on top, and when you insert a skewer in the middle, it should come out clean or with just a few moist crumbs. If it's still wet, give it a few more minutes and check again.
When it's done, let the cake cool in the tin for about 10 minutes . This resting time helps the cake firm up just enough so it doesn't break apart when you take it out. Then, carefully turn it out onto a wire rack to cool completely. This can take around 30 minutes depending on your kitchen, but be patient because cooling fully is key for the next steps.
Once your cake is completely cool, cut it into 16 squares . Try to make them as even as possible so each lamington is a perfect little treat.
Now let's move on to the delicious icing. Start by sifting your icing sugar and cocoa powder into a bowl. This makes sure everything is smooth and lump free. Add the melted butter and boiling water, then stir everything together until you get a smooth, glossy chocolate icing. It should be a bit runny but thick enough to coat the cake squares nicely.
Pour your desiccated coconut into a shallow dish, so it's ready for dipping. Take two forks and use them to dip each cake square into the chocolate icing. Let the excess drip off a little before you transfer the cake piece to the coconut. Roll the cake around in the coconut until it's fully coated. This step is so much fun and a little messy, but that's part of the charm!
Finally, place your coated lamingtons on a wire rack to let the icing set. This might take a little while, so if you're in a hurry, you can pop them in the fridge for about 20 minutes to speed things up. Once set, these classic Australian treats are ready to be enjoyed with a cuppa or shared with friends.
Now, in a large mixing bowl, take your butter and caster sugar and beat them together. Use either a hand mixer or a stand mixer for this, and beat until the mixture turns pale and fluffy. This usually takes about 3 to 5 minutes. It's worth spending a bit of time here because this light and airy base is what gives your cake that lovely texture.
Next up, add your eggs, but don't toss them all in at once. Add them one at a time , beating well after each addition. This helps everything combine smoothly and keeps the batter nice and airy. After all the eggs are in and blended, stir in the vanilla extract. You'll notice this adds a warm, sweet aroma that's really inviting.
Now it's time to bring in the dry ingredients. Sift together your flour and baking powder to make sure there are no lumps. Then, gently fold these sifted ingredients into your wet mixture, but do it in batches, alternating with milk. So, add a bit of flour, then some milk, and keep going until it's all combined. Folding gently keeps your batter light and fluffy, so be patient and use a spatula to incorporate everything without overmixing.
Once your batter is nicely mixed, pour it into the prepared cake tin. Give the tin a little tap on the counter to even out the batter and get rid of any air bubbles. Pop it into your preheated oven and bake for about 30 to 35 minutes . You want the cake to turn a lovely golden color on top, and when you insert a skewer in the middle, it should come out clean or with just a few moist crumbs. If it's still wet, give it a few more minutes and check again.
When it's done, let the cake cool in the tin for about 10 minutes . This resting time helps the cake firm up just enough so it doesn't break apart when you take it out. Then, carefully turn it out onto a wire rack to cool completely. This can take around 30 minutes depending on your kitchen, but be patient because cooling fully is key for the next steps.
Once your cake is completely cool, cut it into 16 squares . Try to make them as even as possible so each lamington is a perfect little treat.
Now let's move on to the delicious icing. Start by sifting your icing sugar and cocoa powder into a bowl. This makes sure everything is smooth and lump free. Add the melted butter and boiling water, then stir everything together until you get a smooth, glossy chocolate icing. It should be a bit runny but thick enough to coat the cake squares nicely.
Pour your desiccated coconut into a shallow dish, so it's ready for dipping. Take two forks and use them to dip each cake square into the chocolate icing. Let the excess drip off a little before you transfer the cake piece to the coconut. Roll the cake around in the coconut until it's fully coated. This step is so much fun and a little messy, but that's part of the charm!
Finally, place your coated lamingtons on a wire rack to let the icing set. This might take a little while, so if you're in a hurry, you can pop them in the fridge for about 20 minutes to speed things up. Once set, these classic Australian treats are ready to be enjoyed with a cuppa or shared with friends.
Pairs Well With
