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here's a step-by-step guide to making
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lamingtons the iconic australian sponge
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cake squares coated in chocolate and
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coconut they're soft sweet and perfect
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for sharing classic lamington's
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recipe ingredients for the sponge cake 1
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cup 225 g unsalted butter softened 1 cup
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200 g granulated sugar four large eggs 1
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tsp vanilla extract 2 cups 250 g
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allpurpose flour 2 tsp baking powder/2
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cup 125 ml milk for the chocolate
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coating four cups 500 gram powdered
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sugar icing sugar half cup 50 gram
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unsweetened cocoa powder cup 180
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milll unsalted butter for coating 2 to
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three cups 200 g desiccated
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coconut step-by-step instructions one
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bake the sponge cake one preheat oven to
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350° 175 i two grease and line a 9 by13
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in 23x 33 cm pan with parchment three
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cream butter and sugar together until
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four add eggs one at a time beating well
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after each add vanilla sift in flour and
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baking powder add milk gradually and mix
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until smooth six pour into pan and
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smooth the top seven bake for 25 to 30
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minutes or until a toothpick comes out
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clean eight cool completely then chill
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in the fridge for 1 to two hours firmer
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cake is easier to coat nine cut into
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squares or rectangles about 2 in each
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have two make the chocolate icing one in
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a saucepan melt butter with milk over
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low heat two sift in powdered sugar and
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cocoa whisk until smooth and slightly
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thickened three pour into a bowl and let
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it cool slightly it should still be
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runny three dip and coat place coconut
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in a shallow bowl two use forks or tongs
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to dip each sponge square into chocolate
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coating let excess drip off three roll
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each coated square in coconut until well
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covered four place on a wire rack to set
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tips chill the cake before cutting and
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coating to prevent crumbling use
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desiccated coconut fine or medium shred
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for traditional texture let the
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serving optional fillings you can slice
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each square and add raspberry or
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strawberry jam whipped cream
