Lamingtons

Baking and Desserts | Australian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Lamingtons

Ingredients

Self-rising flour - 6.5 oz
Corn Flour for Polenta - 1.4 oz
Butter - 4.1 oz
Brown Sugar - 8.8 oz
Vanilla extract - 2 teaspoons
Farm fresh eggs - 3 pieces
Milk - 10 fl oz
Cream - 6 fl oz
Cocoa Powder - 1.4 oz
Desiccated coconut - 9.5 oz
Powdered Sugar - 17.6 oz

Step by Step guide

Step 1

Preheat the oven to 356°F. Grease a 23 cm square baking pan and line it with parchment paper.

Step 2

In a bowl, sift the wheat flour and corn flour. Add 185 grams of softened butter, sugar, vanilla, eggs, and 125 ml of milk. Beat everything well with a mixer for 4 minutes. Transfer the batter to the pan. Bake for 50 minutes until cooked through. Leave in the pan for 3 minutes, then transfer to a plate and cool.

Step 3

Trim the top crust off the sponge cake, then trim the sides and cut it in half horizontally. Whip the cream in a bowl with a mixer until stiff peaks form. Place one layer of sponge cake on a board and spread with cream, then place the second layer on top. Cut the sponge cake into 16 squares.

Step 4

Sift the powdered sugar and cocoa into a saucepan and add the remaining butter and milk. Place over a water bath and stir until the mixture is smooth. Remove from heat. Place 90 grams of desiccated coconut on a sheet of parchment paper. Using two forks, dip a piece of sponge cake into the glaze, then roll it in coconut and place it on a rack. Repeat the same with the remaining pieces.