Australian Lamington Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
• Sift together the flour, baking powder, and salt. Set aside.
• Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
• Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
• To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
• Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

Steps:

• Cake:.
• Preheat oven to 375°F.
• Grease and flour an 8x12 inch rectangular pan.
• Sift together the flour, baking powder, and salt. Set aside.
• In a large bowl cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy.
• Add the eggs one at a time, beating well after each egg.
• Add the flour mixture alternately with the milk; beat well.
• Pour the batter into the pan.
• Bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
• Let stand 5 minutes, then turn out onto a wire rack and cool completely. Store overnight to give the cake a chance to firm up before Icing.
• Icing:.
• In a large bowl, combine confectioners' sugar and cocoa.
• In a saucepan, heat milk and 2 teaspoons butter until the butter is melted.
• Add the milk to the sugar mixture and mix well to create a fluid, but not too runny, Icing.
• Puting It All Together:.
• Cut the cake into 24 squares.
• Place coconut in a shallow container.
• Using a fork, dip each square into the icing, then roll it in the coconut.
• Place onto a rack to dry. The icing will drip, so place something underneath to catch it.
• Continue for each piece.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
• Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
• Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
• To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
• Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you're dipping).
• Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.