Recipe

Giant lamington

The humble lamington is one of Australia's most well-loved desserts. This version creates a jumbo version of the tasty chocolate and coconut sponge, and stuffs it with fresh whipped cream and raspberry jam to produce a wonderfully sweet cake.

  • 45 mins preparation
  • 15 mins cooking
  • Serves 16
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Ingredients

Giant lamington
  • 6 eggs
  • 1 cup caster sugar
  • 1 cup self-raising flour
  • 1/2 cup cornflour
  • 1/4 teaspoon salt
  • 2 teaspoon butter
  • 90 millilitre boiling water
  • 1/2 cup raspberry jam
  • 300 millilitre thickened cream, whipped
  • 1 1/2 cup shredded coconut
Icing
  • 2 cup icing sugar mixture
  • 1/2 cup cocoa powder
  • 1/2 cup milk
  • 2 tablespoon boiling water
  • 10 gram butter, at room temperature

Method

Giant lamington
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line base of 2 x 20cm square cake pans with baking paper.
  • 2
    In a large bowl, using an electric mixer, beat eggs until fluffy. Add sugar. Beat 8-10 minutes, until thick and pale.
  • 3
    Sift combined flours and salt twice onto a sheet of baking paper. Place into a large bowl. Using a large metal spoon, gently fold through egg mixture.
  • 4
    Combine butter and boiling water in a small bowl. Add to mixture; quickly fold through. Pour mixture evenly into pans. Bake 12-15 minutes, until golden and a skewer inserted in centre comes out clean. Turn cakes out onto a wire rack. Allow to cool completely.
  • 5
    To make icing: sift icing sugar mixture and cocoa into large bowl. Add remaining ingredients, whisking until smooth.
  • 6
    Sandwich cooled cakes together with jam and cream. Place on a cooling rack over an oven tray. Pour icing over to cover top and sides completely, allowing excess to drip off onto tray. Sprinkle generously with coconut. Cut into squares to serve.

Notes

If preferred, use an unfilled sponge cake instead of making your own.

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