How To Make Lamingtons Recipes

LAMINGTONS

Steps:

• Preheat oven to 325 degrees. Butter two 9-by-13-inch baking pans; line bottoms with parchment; butter parchment. Dust with flour; tap out excess; set pans aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes. Add vanilla and eggs, one at a time; beat until incorporated.
• Sift together flour, baking powder, and salt; add to egg mixture in three additions, alternating with the milk and beginning and ending with the flour mixture.
• Divide batter between prepared pans. Place in oven; bake until a cake tester inserted into middles comes out clean, about 30 minutes. Cool slightly on wire racks; remove from pans. Turn out cakes onto racks; cool completely.
• Spread one of the cooled cakes with the jam; place other cake on top. Using a serrated knife, trim edges of sandwiched cakes; cut into 24 two-inch squares.
• Place the coconut in a medium bowl; set aside. Place the bowl of chocolate icing over a saucepan filled with 2 inches of gently simmering water. Place a jam-filled cake squarein the bowl of chocolate icing; using forks to turn the square, coat all sides.
• Allow excess icing to drip off; transfer square to bowl of coconut (left bottom). Using clean forks to turn square, coat it with coconut. Transfer coated square to wire rack to stand until coating has set, about 15 minutes. Continue until all squares have been coated.

EASY HOMEMADE LAMINGTONS

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8 inch baking square tin with baking paper. Lightly grease the inside of the paper with a little butter as well.
• Sift flour, cornflour and baking powder twice into a large mixing bowl. Set aside.
• In a separate mixing bowl, add eggs and start to beat using an electric whisk. Once the eggs start to go thick and foamy, add sugar, one tablespoon at a time.
• Continue to beat the eggs until they are thick and voluminous - this can take 5-8 minutes. You'll know the eggs are ready, when you can draw the number 8 on top and it stays for 1-2 seconds.
• Meanwhile, add milk and butter to a small microwave-safe bowl and heat for 30 seconds or until butter is melted. Leave to cool slightly.
• When the eggs are ready, gently add the sifted flour mixture, pour butter mixture down the side of the bowl and gently fold until flour is JUST combined. Do not over mix or you'll mix all the air out of the eggs.
• Add mixture to prepared cake tin. Bake for 20-23 minutes or until cake gently springs back when lightly touched on top. Leave to cool completely.
• To make the chocolate icing, sift cocoa powder and icing sugar. Add melted butter and milk and stir until chocolate is smooth.
• Cut sponge cake into 12 squares. Carefully and quickly dip each piece of cake into chocolate, let the extra chocolate dip off and then cover in coconut. Transfer to a cake rack to dry.
• Repeat with remaining cake squares.

LAMINGTONS

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.

HOW TO MAKE LAMINGTONS

Steps:

• Preheat the oven to 350 °F (177 °C) and grease a baking pan. Get out an 8 in (20 cm) square pan and spray it with baking spray. Then cut a sheet of parchment paper and lay it into the bottom of the dish. Set the pan aside while you make the cake batter.
• Whisk the flour, baking powder, and salt. Put 1 1/2 cups (185 g) of all-purpose (plain) flour into a small bowl and add 1 1/2 teaspoons (6 g) of baking powder along with 1/4 teaspoon (1.5 g) of salt. Whisk the dry ingredients for about 30 seconds so they're combined and set the bowl aside. If you don't have a whisk, stir the dry ingredients with a fork.
• Cream the butter and sugar in a separate bowl for 2 to 3 minutes. Put 1/2 cup (113 g) of softened butter into a bowl and beat on it medium speed with a hand or stand mixer for 30 seconds. Once the butter is smooth, add 1 cup (200 g) of granulated sugar and beat the mixture on medium speed for 2 to 3 minutes.Did You Know? Creaming the butter with sugar will create a pale, fluffy mixture that's full of air. This will make the basis for a light cake batter. Stop and scrape down the sides of the bowl occasionally. If you don't have a mixer, use a wooden spoon to cream the butter and sugar.
• Beat in the vanilla and 2 eggs. Turn off the mixer and add 1 teaspoon (4.9 ml) of vanilla extract. Crack 1 of the eggs into the butter mixture and turn the mixer on to medium. Once the egg is incorporated, beat in the other egg and turn off the mixer. The eggs will combine with the butter mixture easier if they're room temperature.
• Beat the dry mixture and milk into the butter mixture. Turn the mixer to low speed and add about 1/3 of the dry mixture. Then pour in 1⁄4 cup (59 ml) of the room-temperature milk, followed by another 1/3 of the dry mixture. Mix in the remaining 1⁄4 cup (59 ml) of milk and then the rest of the dry mixture. Stop mixing as soon as the last of the dry ingredients are incorporated. The batter should be smooth and thick.