Lamington roll

  • 45 mins cooking
  • Serves 10
  • Print


Lamington roll
  • 3 eggs
  • 1/2 cup (110g) caster sugar
  • 3/4 cup (110g) self-raising flour
  • 2 tablespoon hot milk
  • 3/4 cup (60g) desiccated coconut
  • 90 gram unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup (160g) icing sugar
  • 1 tablespoon milk
  • 1 cup (160g) icing sugar
  • 1/4 cup (25g) cocoa powder
  • 1 teaspoon softened butter
  • 2 tablespoon milk


Lamington roll
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease 26cm x 32cm swiss roll pan; line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    Beat eggs in small bowl with electric mixer about 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions. Fold in sifted flour and milk, in two batches; pour into pan. Bake 12 minutes.
  • 3
    Place a piece of baking paper cut the same size as the pan on bench; sprinkle evenly with a third of the coconut. Turn hot sponge onto paper; peel away lining paper. Using paper as a guide, loosely roll sponge from long side. Stand 2 minutes; unroll. Cool; trim all sides of sponge.
  • 4
    Make butter cream filling; beat butter and extract in small bowl with electric mixer until pale and creamy. Gradually beat in sifted icing sugar and milk until light and fluffy.
  • 5
    Make chocolate icing; sift icing sugar and cocoa into small heatproof bowl; stir in butter and milk. Place bowl over small pan of simmering water; stir until icing reaches a pouring consistency.
  • 6
    Spread filling over sponge. Using paper as a guide, roll sponge from long side. Place on wire rack set over tray; pour icing over roll. Press remaining coconut onto roll; refrigerate 30 minutes or until set.

More From Women's Weekly Food