Stalecakelamingtons 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:

• 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.

Steps:

• ----Red----.
• Prepare jelly according to packet instructions.
• Cover and leave to cool for 1 hour (approx) You will need to use it before it turns to jelly.
• ----Chocolate----.
• Melt butter, add cocoa dissolved in boiling water.
• Mix in sifted icing sugar, add vanilla, and beat well.
• -----Cake--------.
• Cut sponge in to smallish squares.
• Place coconut into shallow bowl.
• Dip half of the sponge squares in the chocolate icing turning to coat evenly on all sides.
• Dip immediately into coconut covering all sides.
• Dip the remaining squares in the red jelly and cover with the coconut.
• Leave to dry on cake rack then store in air tight container for up to 2 days.
• To serve, split and fill with whipped cream.

Steps:

• Cut the cake into equal size 2 to 2½" inch cubes
• Spread out the dried coconut on a large plate and set aside.
• Mix the sugar with the cocoa in a pan. Slowly add the water until the mixture is thoroughly mixed.
• Boil gently for about 12 minutes without stirring.
• Remove from heat and add vanilla. Stir for 1 minute and then let cool slightly.
• Using a fork, quickly dip the cake cubes all the way into the chocolate mixture.
• Roll the chocolate covered cubes in the dried coconut until covered as much as desired.
• Place on a wire rack or a wax paper covered plate or flat pan so that the cake cubes do not touch each other. When completely cooled, the coating will be set and the Lamingtons will be ready to eat.

Steps:

• Grease lamington tin.
• Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each addition.
• Sift flour and salt, add alternately with milk to mixture.
• Add vanilla.
• Blend well, but do not over beat.
• Add a little more milk if necessary to form a softy dropping consistency.
• Spread evenly into prepared tray, bake in a moderate oven 180 degrees for 25 to 35 minutes or until cooked.
• Turn out and cool on a wire rack.
• To make icing sift icing sugar in a bowl.
• Blend cocoa with a little boiling water and work into icing sugar adding more water if necessary then add vanilla.
• When cake is cold cut into square of uniform size.
• Dip each cake in icing then roll in coconut.
• Set aside to become firm.
• Repeat for remaining squares.

Steps:

• Preheat oven to 160°C (320°F). Grease and line a 4cm-deep, 23cm x 28cm lamington pan (1.5" x 9" x 11") with butter and baking paper, allowing the paper to overhang edges of the pan slightly.
• Sift flours together into a large bowl three times.
• Beat eggs and caster sugar in a mixer on a high speed for 5 minutes until mixture is thick and pale, then scrape into a separate bowl.
• Sift flour over egg mixture and gently fold until just combined.
• Spread mixture into a lamington pan and bake for 28-30 minutes until pale golden and sponge springs back when touched in the center.
• Cool in the pan, then cover with a tea towel and set aside overnight.
• NEXT DAY:
• Turn out sponge, trim edges and cut into 24 squares.
• Spread coconut over the base of a baking tray.
• MAKE ICING:.
• Crush raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water, then allow to cool for 5 minutes.
• Sieve raspberry mixture into a clean bowl, discarding solids.
• Sift icing sugar into a bowl.
• Combine 1/3 cup of raspberry liquid and 1 cup of boiling water, stir into icing sugar and whisk until smooth.
• Whisk in enough food coloring to reach desired color.
• Dip one sponge at a time into icing, turning quickly to coat and allow excess to drip back into bowl.
• Roll in coconut and place on a wire rack to set.

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.