lamingtons

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 optional - takes it over the top, but it's great without. KEY TIP: Freeze the sponge before coating - read Note 2.&nbsp;

Lamingtons

g / 4.5 oz unsalted butter (, softened)

(220 grams) caster sugar

tsp vanilla extract

eggs (, room temperature)

(260 grams) flour (, plain/all purpose, sifted (Note 1))

3.5 tsp baking powder

(125 ml) milk ((low

(480 grams) icing sugar ((confectionary sugar), sifted)

(22 grams) cocoa powder

tbsp (15 grams) unsalted butter

milliliters (1/2 cup + 2 tbsp) boiling water

coconut

Strawberry jam

(250 ml) cream

tbsp white sugar

Preheat oven to 180C/350F (or fan forced 160C/320F).

Sift flour and baking powder together.

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).

Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.

Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.

Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.

Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.&nbsp;

Butter Sponge

Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 2)

Prepare Cake to Coat

Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)

Icing

Place coconut in a shallow bowl or pan with a largish surface area (Note 3).

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.

Repeat with remaining sponges.&nbsp;

Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!

Coating

Beat cream and sugar until firm peaks form.

Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.

Optional: Jam and Cream

There's a reason this recipe is an Aussie classic - serve these lamingtons and you'll see why!

butter, softened

caster sugar

vanilla extract

eggs

self-raising flour, sifted

milk

Coles Desiccated Coconut

Coles Soft Icing Mixture

cocoa powder

water

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

Lamington Cupcakes are those traditional little aussie cakes turned into a cupcake. A soft, fluffy vanilla cupcake, filled with jam and covered with an easy chocolate glaze and coconut.The ingredients list may look long but some ingredients are used more than once, I've just noted the correct amount in each section.

Lamington Cupcakes

flour

white sugar

baking powder

salt

135 g (5 ounces) unsalted butter, melted

buttermilk

vanilla

sugar

cocoa powder ((notes))

g (1 tbsp) unsalted butter

raspberry jam

226 g (1 cup / 2 sticks) unsalted butter, softened

icing (powdered / confectioners) sugar

thickened cream ((notes))

Preheat the oven to 180C / 350F / 160C fan forced. Spray a little oil into 12 holes of a muffin try and rub it around to coat (see notes for extra tips).

In a large bowl, sift together the plain flour and corn flour. Add the sugar, baking powder and salt and stir well so everything is evenly distributed

Beat the eggs well, until they become frothy (you can do this by hand, or with a hand beater or in a stand mixer). Make a well in the centre of the dry ingredients and add the butter, eggs, buttermilk, and vanilla, and fold to combine (a few very small lumps is fine).

Fill the muffin holes to about 3⁄4 full, then bake for around 22-24 minutes or until a toothpick inserted comes out with just a few crumbs on it. Make sure to turn the tray halfway through cooking so they all cook evenly.

Remove from the oven and allow to cool in the tins for 5-10 minutes before transferring the cupcakes to a wire rack.

FOR THE CUPCAKES

Mix the two types of coconut together in a bowl (then set half of it aside - see notes). In a separate bowl, sift together the icing sugar and cocoa. To make the glaze, heat the milk and butter together in a saucepan over medium heat until the butter melts and is mixed through. Pour the mixture into the icing sugar and cocoa and stir until smooth and glossy.

One at a time, dunk the cupcakes into the chocolate glaze and turn to coat all over. Allow the excess to drip off, then roll the cupcake in the coconut (see notes), pressing firmly to help the coconut stick. Sit back on a wire rack. Repeat with the rest of the cupcakes. Sit the cupcakes in the fridge to set for 1⁄2 hour.

Cut a hole in the top of each cupcake. Fill with around a teaspoon of jam. Then replace a bit of the section of cupcake that was cut out back on top of the jam, like a seal. You will need to cut it down to fit.

FOR THE COATING

In a stand mixer with a paddle attachment, beat the butter on low-med for 6-7 minutes (seems a long time but we're after whipped butter here). Scrape down the sides half way through then continue beating.

With the mixer on low, add the sugar 1 spoon at a time until combined. Scrape down the sides of the bowl. Add the salt, vanilla and cream and beat for 5 minutes at medium speed until it looks light, thick and whipped.

FOR THE WHIPPED BUTTERCREAM

These Australian Lamingtons are a classic for a reason. Fluffy, buttery sponge cake, dipped in a chocolate glaze then coconut. Easy and delicious, this recipe is an Aussie favourite.

Classic Australian Lamingtons

unsalted butter

milk ((180 milliliters))

egg eggs

icing powdered sugar

Preheat your oven to 180C / 350F / 160C fan forced and line a lamington tin (approx 22cm x 33cm) with baking paper.

Sift together the flour, baking powder and salt and mix well.

In a microwave safe bowl, combine the butter and milk and melt in 30 second increments, stirring well between each. Add the vanilla and set aside.

In a new bowl, whisk together flour, cornflour, baking powder and salt until well combined.

Beat the eggs and egg whites together in a large bowl or the bowl of a stand mixer, until very thick pale ribbony.

While beating on low slowly pour in sugar into eggs, and beat a further 2 minutes,

Use a balloon whisk and a folding action to fold in half flour at a time until combined.

Pour in the milk mixture and use folding action again with balloon whisk until lump free. Don’t over mix and don’t whisk - just fold.

Pour into the prepared tin then tap lightly on the bench top 3-4 times until any large bubbles have disappeared.

Bake 20-23 minutes just until a toothpick comes out clean. Don’t check until at least 18 mins. Be careful not to overbake.

Let cool in tins for 10 – 15 minutes. Sit a large baking tray over the top and flip so the cake comes out. Repeat using a wire rack, so the cake is now right way up on a wire cooling rack.

Let it cool completely before cutting into 20 even squares.

FOR THE LAMINGTON SPONGE

Combine the icing sugar, cocoa and boiling water in a deep bowl and mix well to a syrup consistency.

FOR THE GLAZE

Place ⅓ of the coconut into a separate bowl. Set two wire racks over baking paper lined trays.

Using two forks, dip a square of sponge into the chocolate glaze turning to coat well. Let it drain a little then transfer to one of the wire racks. Repeat with 2 more squares.

Take the first square and use clean forks to roll it in coconut then transfer to the second tray to set. Repeat 2 more times.

Now repeat the process with the whole batch, replenishing the coconut as required.

TO ASSEMBLE

Enjoy a lamington with a hot cup of tea. This traditional Australian bake is filled with cream and jam, coated in a chocolate icing and rolled in coconut

salted butter

golden caster sugar

self-raising flour

tbsp milk

double cream

tbsp icing sugar

desiccated coconut

icing sugar

Heat the oven to 200C/180C fan/gas 6. Butter&nbsp;and line a 20&nbsp;x&nbsp;30cm rectangle tin.&nbsp;

Beat the butter and sugar in a <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">free-standing mixer</a>&nbsp;until pale and fluffy.&nbsp;Add the eggs one at a time and&nbsp;beat well. Beat through the flour, milk and&nbsp;salt until fully combined,&nbsp;then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.&nbsp;

Slice the sponge horizontally to create two&nbsp;halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-piping-bags">pipe</a> or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.&nbsp;

To make the icing, whisk together the melted butter and milk in a bowl.&nbsp;Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add&nbsp;the cocoa and sugar to the butter and milk mixture,&nbsp;whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">hand blender</a> until smooth.

Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you&rsquo;re dipping).

Dip each lamington in the icing until completely covered. Roll in the coconut and set on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>. Repeat with the remaining sponges. Chill for a minimum of 1 hr. &nbsp;

Soft and moist vanilla cake, sandwiched with homemade strawberry jam and dipped intp luscious chocolate icing and coconut.

Lamingtons with homemade Strawberry jam

all-purpose flour

220 g caster sugar

g unsalted butter (room temperature)

vegetable oil

eggs (room temperature)

g full fat milk (room temperature)

strawberries

lemon

g caster sugar

dark chocolate (min. 55% cocoa solids)

200 g full fat milk

g unsalted butter

200 g unsweetened dessicated (shredded) coconut

Preheat your fan oven to 160°C (325°F) or 175°C (350˚F) if you’re not using a fan oven. Grease and line with parchment paper 8x8 inch (20x20 cm) square tin.

In a medium bowl sift together flour, baking powder and salt. Whisk until combined and set aside. In a measuring jug combine whole milk and vanilla extract. These are your wet ingredients.

In a bowl of a stand mixer fitted with a paddle attachment, cream the butter, vegetable oil and sugar on a medium-high speed until paler in colour. (approx. 2-3 min) Stop the mixer and scrape down the bowl.Turn the mixer to medium-low speed and add eggs one at a time – making sure it’s fully incorporated after each addition. Stop the mixer and scrape down the bowl.

Add your dry and wet ingredients, alternating between one another, starting and finishing with dry ones. (3 additions of dry and 2 of wet ingredients)Pour the batter in prepared tin and  bake for 25-35 minutes or until skewer inserted in the middle comes out with few moist crumbs. Do not overbake it.

Once it&#x27;s done, let the cake cool for 10-15 minutes on a wire rack before removing it from the pan to cool completely. The cake will continue to cook in the pan, so it’s important that the skewer is not entirely clean. Otherwise, your cake will overbake and that will cause dryness.

for the cake

Cook strawberries with sugar and squeeze of a lemon juice over a medium-high heat until it reaches boiling. Using a potato masher, mash strawberries. Turn the heat down and let it simmer for approx. 15 minutes or until it thickens. It&#x27;s better to be thicker than looser, the plan is to lose a lot of water content and have concentrated flavour. I like to have small strawberry pieces here and there, but if you want your jam to be extra smooth then strain it through a sieve or blitz with a hand blender. Cover it with cling film and leave it to cool in the fridge.

for strawberry jam

Make the chocolate icing by melting together the chocolate, butter and milk over a bain maire (a heatproof bowl set over a pan of simmering water). Remove the bowl from the pan of simmering water when smooth, then whisk in the powdered sugar and cocoa powder you have previously sifted to get rid of lumps.In the very end add boiling hot water. You want to get just the right consistency, not too thin to make the lamingtons soak too much of liquid and become mushy, and too thick.

for the chocolate icing

Once your cake is cold, trim the edges with a serrated knife and cut the cake horizontally using the same knife or a cake leveler. Fill the cake with strawberry jam and then cut it into 16 or more squares. Then put it in the freezer for 15 minutes to become firm, which will make the dipping in chocolate part easier.

Pour the dessicated coconut onto a large deep plate.Using two forks, dip a piece of sponge into the chocolate icing mixture, making sure that all sides are coated, and allow any excess icing to drain off. Then roll the chocolate-coated sponge in dessicated coconut and place the lamington on a wire rack to dry. Repeat with the remaining sponge pieces. If the icing mixture becomes too thick, whisk in some milk or water to thin it out. Let the lamingtons set on a wire rack for about an hour or put them in the fridge to speed up setting process.

assembly

A delicious recipe for Lamingtons using real chocolate, perfect to serve on Australia Day or for a school bake sale.

185 g (1 ¼ cup) plain flour (all-purpose flour)

g (⅓ cup) cornflour (cornstarch)

(2 sticks minus 1 tablespoon) unsalted butter, softened

ml (½ cup) full cream milk (whole milk)

500 g (3 ⅔ cup) icing sugar (powdered sugar), sifted

200 g (7 oz) dark chocolate (bittersweet chocolate, 60%

g (1 tablespoon) unsalted butter

ml (½ cup) milk,

325 g (12 oz) dessicated coconut (shredded coconut)

Make sure that the butter, eggs and milk are at room temperature.

Preheat the oven to 180°C (350°F) (without fan).

Butter a 17 cm x 27 cm (7 inch x 11 inch) baking tin, and line the bottom with greaseproof paper.

Place all of the ingredients for the cake into a large food processor and blitz until everything is thoroughly combined.

The batter should be pale yellow and quite thick. If the batter looks a bit curdled (which can happen if not all of the ingredients are at room temperature), blitz for a few more seconds.

If you don't have a food processor

, simply sift the flour, baking powder and cornflour (cornstarch) into the bowl of an electric stand mixer. Add the butter, sugar, vanilla, eggs and milk. Beat on low speed until all of the ingredients are incorporated. At this stage, the mixture might look a bit curdled. Increase the speed to high until the mixture has slightly increased in volume. You should have a thick, pale yellow mixture.

Pour the mixture into the prepared baking tin and bake for about 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with some foil if it is browning too quickly.

Leave the cake in the tin for about 5 minutes before turning out onto a wire rack to cool, with the bottom of the cake facing up. This will help to ensure that the top of the cake flattens while it cools.

Using a serrated knife (ideally a long, serrated bread knife), cut the sponge into 32 squares, or whatever size you wish. Keep in mind that, once coated in chocolate and coconut, the cakes will be much bigger in size.

For the cake

Melt the butter and chocolate over low heat in a bain-marie (or a bowl over a pan of simmering water).

Add the icing sugar (powdered sugar) and whisk in the milk until you have a thick, but slightly runny, mixture. The icing needs to be thick enough to coat the cakes, but runny enough to only leave a light coating.

Leave the bain-marie on the stove over very low heat.

For the chocolate icing

Pour the dessicated coconut onto a large plate.

Using two forks, dip a piece of sponge into the chocolate icing mixture, making sure that all sides are coated, and allow any excess icing to drain off.

Then roll the chocolate-coated sponge in the dessicated coconut, and place the lamington on a wire rack to dry.

If the icing mixture becomes too thick, whisk in some milk to thin it out.

Let the lamingtons set on a wire rack for about 30-60 minutes.

To assemble

Excellent recipe! Loved the real chocolate used in the coating. Thanks for the recipe!

YUM! I want to try it immediately! Looks great!

One of the simpler lamington recipes I have found and all the conversions are included. Plus the end result is delicious! I give this recipe 5/5!

Thank you so much for this recipe, it turned out perfect! The conversion of all the measurements was also super helpful. I'm living overseas at the moment, so this made me feel right back at home!

Thank you for the recipe. It is perfectly explained! I enjoyed baking this lamington cake and my family loved it! ⭐️⭐️⭐️⭐️⭐️

I think this is the best lamington recipe I have ever tried! The cake itself was delicious and I loved the real chocolate in the icing. My family kept complimenting me on these lamingtons. I’m definitely making these again soon as they didn’t last around my family. Thanks also for the very clear instructions.

Excellent recipe!!! My daughter asked for lamingtons for her birthday and these were devoured within seconds! Can’t wait to try more of your recipes.

I made a double batch of these lamingtons for the school bush fire appeal today and they were gone in seconds! Absolutely delicious. Will make another batch for Australia Day this weekend. Thanks for the helpful recipe.

Made these today for Australia day. The texture of the sponge left a lot to be desired. I should have known when I saw the instructions "Place all of the ingredients for the cake into a large food processor and blitz until everything is thoroughly combined" that the sponge was never going to be light and fluffy. The chocolate coating is however much nicer than the traditional coating made with cocoa.

The lamington sponge was a bit firmer than I expected, but it was still nice and soft. I used milk chocolate for the icing but it was too sweet so I made a second batch with dark chocolate and it was much better. It was my first time making lamingtons.

Family loved the lamingtons! Great recipe.

Omg It looks sooo good, I would love to try it

Awesome recipes.A really marvelous effort at sharing tried and tested recipes

Awesome, A real effort at sharing tried and tested recipes

Wow, amazing. I wish I could try them all.

Yum! These were great. The sponge was flavourful and the chocolate icing even better. Definitely making these again.

Excellent recipe.  I appreciated the North American clarifications for some of the ingredients.  My results were delicious.  The sponge was especially lovely.   I will use it as the base of a trifle or strawberry shortcake for Canada Day.

A splash of coconut rum twists an Aussie childhood favourite into a grown-up treat.

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