Lamingtons Australian Sponge Cakes Recipes

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:

• Pre-heat oven to 170 degrees celsius (fan-forced).
• Grease two small square cake tins (20cm x 20cm approx) and line with baking paper.
• Cream butter and sugar on med-high in a stand mixer.
• Reduce mixer speed to slow and add eggs one at a time.
• Add vanilla essence and beat on medium-high speed again for a minute or two.
• Reduce mixer speed to slow and add a little of the sifted dry ingredients. Add a little of the milk and then keep adding dry ingredients and milk alternately until all the ingredients are combined.
• Pour equal parts of the mixture into the two prepared cake tins.
• Place in oven and cook for 35-40 minutes.
• Remove from oven and allow to cool for 10 minutes before removing cakes from tins.
• Once completely cool, trim the sides, top and bottom of the cakes and then cut each square into 9 smaller squares.

LAMINGTONS

Steps:

• Preheat oven to 180C/350F (or fan forced 160C/320F).
• Sift flour and baking powder together.
• Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
• Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.
• Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
• Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
• Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
• Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
• Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 2)
• Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)
• Place coconut in a shallow bowl or pan with a largish surface area (Note 3).
• 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 with remaining sponges.
• Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!
• Beat cream and sugar until firm peaks form.
• Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.

LAMINGTONS

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.

LAMINGTONS: AUSTRALIAN SPONGE CAKES

Steps:

• Preheat the oven to 350 degrees Fahrenheit
• In a bowl, sift your flour together to get rid of any clumps, then set aside
• In another larger bowl, begin whipping your butter with an electric mixer as you gradually add coconut sugar. You'll want to continually whip your butter for at least 5-6 minutes as it gets creamy, and you'll want to fully incorporate all your coconut sugar as well
• Once you have your whipped butter, add your vanilla extract and continue to whip your butter
• Next, crack each of your eggs one at a time into the bowl and continue to whip into the butter. Don't add your eggs all at once, otherwise they won't incorporate well into the butter and will become too clumpy
• Gradually add in your sifted flour, mixing bit by bit, but stop when you've added half your flour, though
• Add your milk and baking powder and mix everything well
• Finally, add in the rest of your flour and mix well. By now, you'll have a wonderful batter for your lamingtons' sponge cake
• Pour your batter into a greased cupcake pan, then place into the oven and bake for 30 minutes
• Take a small saucepot over medium heat and add your butter
• As the butter has melted, add the milk and stir well in
• Remove the saucepot from the heat, then sift your cocoa powder into the saucepot. Whisk the cocoa in well into the melted butter and milk
• Bit by bit, add the powdered sugar into your cocoa mix. As you add portions of powdered sugar, whisk it vigorously into what is slowly becoming your chocolate icing. Continue to add and whisk until all your powdered sugar has been incorporated
• Take the sponge cake out of the oven after 30 minutes and let cool
• Meanwhile, take a small pot filled halfway with water. Bring to a boil then lower the heat to a simmer
• Place a bowl on top of the lip of the pot to create a bain-marie, then pour your icing into the bowl and stir
• Set your shredded coconut onto a plate and next to your chocolate bain-marie
• By now, your lamingtons cakes should be nice and cooled. Take one and dip into the chocolate icing, and let any extra icing drip off
• Then, while the icing is still fresh on the sponge cake, roll your lamingtons through the shredded coconut and set aside
• Continue until all your lamingtons have been coated in icing and shredded coconut, then enjoy with a nice cup of tea!