Lamingtons
There is no cake more Australian than the Lamington! The sponge in this recipe is buttery and moist, generously coated in chocolate and coconut. Sandwiching with jam and cream is optional - takes it over the top, but it's great without.
Source: Website — Nagi Maehashi
Sponge Cake
Step 1
Sift flour and baking powder together.
Step 2
Grease the cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
Step 3
Beat 160g butter, sugar and vanilla with a mixer on medium-high speed until light and fluffy - about 1.5 to 2 minutes.
Step 4
Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
Step 5
Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
Step 6
Pour the batter into the prepared pan and bake for until a skewer inserted into the centre comes out clean.
Step 7
Stand for then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
Step 8
Cut cake into 5cm squares. Put in the fridge for 1 to 1.5 hours.
Icing
Step 1
Combine the remaining 30g butter, 650g icing sugar, 180g callebaut 70-30-38 and boiling water in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.
Step 2
Place coconut in a shallow bowl or pan with a largish surface area.
Finish
Step 1
Place a piece of cake in the icing and roll to coat using 2 forks.
Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray. Repeat for remaining cake.
Step 2
Stand for 1 to 2 hours, or until set.