Some context about this cake :-
Lamington is a dessert of Australian origin. It consists of
squares of sponge cake coated first in a layer of traditionallychocolate sauce,
then in desiccated coconut. Lamingtons are sometimes served as two halves with
a layer of cream orstrawberry jam between, and are commonly found in South
African and Australasian outlets such as cafes, lunch bars, bakeries, home
industries and supermarkets. A raspberry variety is also common in New Zealand,
while a lemon variety has been encountered in Australia.[1]
The chocolate coating is a thin mixture, into which cubes of
sponge cake (one cookbook states 4 cm per side) are dipped, and the chocolate
is absorbed into the outermost layers of the sponge where it sets. (Similarly,
the strawberry jam or chocolate icing is absorbed into the sponge.) The cubes
are then covered with coconut and left to set.
Ha..ha..so there's no cake more Australian than this cake...I remembered baking these those school girls day and yesterday in celebration of EID MUBARAK I made one batch of it...its awesome. Beside the traditional sponge cake, you can also use plain cake, butter cake or even white cake..its equally good.
Recipe adapted from -http://www.aww.com.au/food/recipes/2012/1/classic-lamingtons/
Lamington Cake
- 4 eggs
- 2/3 cup (150g) caster sugar
- 1 cup (150g) self-raising flour
- 1/4 cup (35g) cornflour
- 25g soft butter, chopped
- 1/3 cup (80ml) boiling water
- 3 cups (270g) desiccated coconut
CHOCOLATE
ICING
- 4 2/3 cups (750g) icing sugar mixture
- 1/2 cup (50g) cocoa powder
- 20g soft butter
- 3/4 cup (180ml) milk
METHOD
1. Preheat
the oven to 180°C (160°C fan-forced). Grease and flour a 20cm x 30cm lamington
pan, line base with baking paper.
2. Beat the
eggs in a small bowl with an electric mixer until light in colour. Gradually
add the sugar; beat for about 8 minutes or until the mixture is thick. Mixture
should form thick ribbons when the beaters are lifted.
3.
Meanwhile, sift the flour and cornflour together three times. Combine butter
and boiling water in a small heatproof bowl.
4. Transfer
the egg mixture to a large bowl. Sift the flour mixture over the egg mixture;
using a balloon whisk or a large metal spoon, gently fold the flour into the
egg mixture, then fold in the butter mixture.
5. Pour
mixture into prepared pan. Bake in a moderate oven for about 25 minutes or
until sponge springs back when touched lightly in the centre and comes away
from side of pan. Turn cake onto a wire rack to cool.
6. Cut cake
into 20 even pieces.
7. CHOCOLATE
ICING: Meanwhile, sift the icing sugar and cocoa into a large heatproof bowl;
add the butter and milk; stir over a medium saucepan of simmering water until
icing is smooth and thick enough to coat the back of a spoon. Divide icing
mixture into 2 small bowls.
8. Place
coconut in a shallow bowl.
9. Using a
large fork, dip each piece of cake briefly into icing until cake is coated in
icing. Hold over bowl to drain off any excess. Dip half the cake pieces in one
bowl of icing and the other half in the second bowl of icing. (We have
separated the icing into two bowls, as cake crumbs will thicken the icing and
make it difficult to use.) If the icing becomes too thick, stand it over hot
water while dipping, or reheat gently with
a little
more milk. If necessary, strain the icing into a clean bowl.
10. Toss
cake gently in coconut. Transfer cake to a wire rack; stand until set.
Suitable to
freeze. Chocolate icing suitable to microwave.
Note: The cake is easier to handle if it is made
a day ahead or refrigerated for several hours. A sponge or a butter cake can be
used for lamingtons. Lamingtons can also be split and filled with jam and
cream, but this will make it a little more difficult to coat with the icing
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