So last week we shared a few simple tips to the perfect sponge. The good ol’ lamington is just a sponge, coated in chocolate icing and rolled in coconut.
To get a super light, airy, melt in your mouth lamo swap out some of the eggs and replace with milk. This will make the end result less doughy and more da-yam!
Food Fix Friday: Lamingtons
- 125g Butter
- 1 cup Caster Sugar (125g)
- 1/2 tsp Vanilla Extract
- 3 Eggs
- 1 3/4 cup Self-Raising Flour (220g)
- 1/2 cup Milk
- 1/4 cup Cocoa, Chocolate Nesquik, Milo (anything powdery and chocolate!)
- 3 1/2 cup Icing Sugar
- 1 tbsp Butter
- 1/4 cup Hot Water
- 2 cups Desiccated Coconut
- Grease and line your baking tray with baking paper. The larger trays are great for lamington fingers and a smaller tray will give you a more traditional square lamington. I for one love the fingers as they're a delicious bite size treat! Make the paper cover the entire tray and also come up the sides an extra 2-3 centimetres to protect the sides from browning too much.
- Mix the sugar, softened butter and vanilla extract until light and fluffy! Beat in each egg, one at a time (don't stress if it curdles slightly, once you add in the flour it will fix straight up!)
- Separate out your flour and milk into two halves and add one half of the flour, fold, one half of the milk, fold, the second half of flour, fold and then, you guessed it, the final half of milk and fold through.
- Pour the mixture into a lined baking tray and pop into a pre-heated 180c oven for 30 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Let your lamington cool off for a few hours then mix up the icing sugar, cocoa (I used chocolate nesquik for mine, because, yum!), butter and water.
- Cut up your lamington and using a fork or tongs, dip the sponge pieces into the hot icing and then a bowl of around 2 cups of coconut. Roll them to cover them evenly and place on a rack to cool. Enjoy!