Lamingtons won’t be widely recognized here, but they’re an organization in Australia and New Zealand. The classic Aussie model involves sponge cake dipped in chocolate icing and coconut. My lamingtons are based totally on the New Zealand model. The sponge has a raspberry and coconut coating, attracting everybody keen on a Mikado biscuit.
Perhaps at the start, invented to deplete stale cake, lamingtons are the cross-to cake for birthday events, bake sales, and coffee mornings throughout Australia and New Zealand. Whether coated in chocolate icing, raspberry jam, buttercream, or lemon curd, they may be
cherished using adults and kids alike. If you’re baking lamingtons for a celebration with small youngsters, or in which there might be plenty of food to select from, you may reduce them pretty small. The coconut coating approach can be eaten without getting too sticky. If baking these as a dessert, you might need to increase quantities. Remember that you’ll use greater icing and coconut to coat small lamingtons than larger versions.
The lamingtons are forgiving to enhance and don’t want to be reduced into ideal cubes, so this recipe is brilliant to bake with kids. You might also become with coconut-covered children rather than cake, but they’ll have a top-notch time doing it.
Lamingtons are often broken up and full of vanilla custard and jam. When homemade and clean from the oven, they’re scrumptious, just as they are. In our house, lamingtons by no means get the risk of going stale – they disappear the instant I flip my back.
150g caster sugar
1 tsp vanilla extract
150g self-raising flour
100g desiccated coconut
150g raspberry jam
1 Preheat an oven to a hundred and seventy levels, or equal. Lightly grease a square baking tray (18cm x 28cm) and line it with parchment paper.
2 Using an electric mixer, whisk the eggs in a bowl briefly, then upload the sugar and vanilla and whisk for 5 mins until the combination is pale in color and thickened so that the combination paperwork ribbons when falling from the whisk.
3 Sieve the self-raising flour into a separate bowl, then gently fold the sieved flour into the egg and sugar combination.
4. Pour the combination into the prepared baking tray.
5 Bake on the middle shelf of the preheated oven for 25-half-hour, till the floor is firm and lightly golden in the shade and a skewer inserted inside the center comes out clean.
6 Remove from the oven and switch to a cord rack to chill completely.
7 Once cool, trim the edges of the sponge to neaten them. Then reduce the sponge into 5cm squares (an available tip at this stage is to freeze the cake squares to turn solid, making them less complicated to coat with jam).
8 Place the desiccated coconut in a small bowl.
9 In a saucepan, lightly heat the jam to give it a runny consistency, then let it settle down slightly as soon as it loosens. Use a pastry brush to sweep the top and sides of each sponge square with jam, then toss each square in the coconut to coat the sides flippantly.
10 Transfer to a wire rack to set. They can be made an afternoon in advance and saved in an airtight box.
Variation: Turn the sponge into mini Victoria squares by slicing it in 1/2 and sandwiching collectively with whipped cream and strawberry jam. Top with a sprinkling of icing sugar and a sparkling strawberry.