Australia Day Lamingtons

Happy Australia Day!! I hope all my fellow Aussies are having a lovely day & enjoying the beautiful summer weather.

Lamingtons are a quintessentially Australian dessert and consist of a rectangle or square of sponge cake (usually day old) coated in chocolate sauce and then rolled in desiccated coconut. While the origin of the lamington is contested, most historians agree that it was named after the Governor of Queensland, Lord Lamington just before Federation. Some suggest the chocolate coating was a way to make old sponge cake more appealing, others suggest Lord Lamington’s cook accidentally dropped a sponge cake into chocolate and lamingtons were the result. However they came about, lamingtons are absolutely delicious and perfect for Australia day celebrations, cake stalls, fundraisers or just with a cup of tea.

lamington-background
Image credit: Foodwise 

Ingredients
Sponge Cake
4 eggs (room temperature)
⅔ cup caster sugar
1 cup self-raising flour
¼ cup cornflour
25g butter, chopped
⅓ cup boiling water

Chocolate Icing
4 ⅔ cup icing sugar mixture
½ cup cocoa powder
20g soft butter
¾ cup milk

Coating
3 cups desiccated coconut

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Method
Note: the sponge is best made a day ahead, otherwise it can be too soft and difficult to work with.

Preheat oven to 180°C (160°C fan-forced) and grease & flour a 20cmx30cm lamington pan, lining the base with baking paper.

Beat the eggs in a small, deep bowl with an electric mixer until pale. Gradually add sugar, and beat for 8 mins or until mixture is thick.

Meanwhile sift the flour and cornflour together 3 times. Combine butter & boiling water in a small heatproof bowl.

Transfer the egg mixture to a large bowl and sift the flour mixture over the egg mixture and use a large balloon whisk to GENTLY fold the flour into the egg mixture, followed by the butter mixture.

Pour into prepared pan and bake for 25mins or until the sponge springs back when touched lightly in the centre. Turn onto a wire rack to cool and cover with a tea towel overnight.

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Cut cake into 20 even pieces.

To make the chocolate icing, sift the icing sugar & cocoa into a large heatproof bowl, add the milk & butter and stir over a saucepan of simmering water until smooth and thick enough to coat the back of a spoon.

Place coconut in a shallow bowl.

Using 2 forks, dip each piece of sponge into the icing (turning gently with your forks) until coated. Hold over the bowl to drain off excess and then toss gently in coconut before transferring onto a wire rack to cool.

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Suitable to freeze.

Adapted from the Australian Women’s Weekly ‘Classic Lamingtons’

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