There’s no Australian recipe so universally loved as a classic lamington. Perfect with a cuppa or even for dessert, these little choc-coconut sponges always go down a treat.
You love the regular chocolate version, now try white chocolate version. We’ve added white chocolate to our sponge cakes and a delicate white icing.
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Ingredients
Icing
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm rectangular pan; line base and sides with baking paper, extending the paper 5cm over sides.
2.Beat eggs in a medium bowl with an electric mixer about 10 minutes or until thick and creamy. Gradually add sugar, beating until sugar dissolves. Fold in chopped chocolate and triple-sifted flours. Spread mixture into pan.
3.Bake cake about 35 minutes. Turn cake onto a baking-paper-covered wire rack to cool; refrigerate until required.
4.To make icing; sift icing sugar into a medium heatproof bowl; stir in milk. Place over a medium saucepan of simmering water; stir until icing is of a coating consistency.
5.Cut cold cake into 35 squares; dip each square in icing, drain off excess. Toss squares in combined coconut and grated chocolate; place on a wire rack to set.
Lamingtons can be made one day ahead of serving. Keep them in an airtight container in the fridge. The un-cut cake can be frozen for up to three months.
Note
