Join us in this delicious episode as we explore the world of Lamington Cake, the iconic Australian treat! Discover the secrets behind its fluffy sponge, chocolate coating, and coconut flake exterior. We’ll share a step-by-step recipe, tips for perfecting your lamingtons, and creative variations to tantalize your taste buds. Whether you’re a baking newbie or a pro, this delightful dessert is sure to impress!
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Ingredients: (For Cake)
200 Grams Powdered Sugar
200 Grams Plain Flour
1 Tsp Vanilla Essence / Extract
1 Tsp Baking Powder
100 Grams Melted Butter
4 Eggs
Ingredients: (For Chocolate Icing)
50 Grams Melted Butter
160 ml Whole Milk
45 Grams Cocoa Powder
290 Grams of Icing Sugar
Pinch of Salt
250 Grams Desiccated Coconut
Complete Recipe (Step by Step)
- Add 4 eggs in a bowl. Add 200 grams caster sugar or powdered sugar. Beat together both ingredients till eggs are fluffy.
- Add 1 Tsp vanilla essence / extract. Beat eggs till thick and fluffy.
- Sift 200 grams plain flour.
- Fold slowly half of the flour in the egg mixture.
- Fold gently, don’t knock out air in eggs.
- When first half of the flour is completely folded. Then add rest of the flour and 1 Tsp baking powder.
- Fold gently. Be patient.
- When flour is completely folded. Now add 100 grams of melted butter. Fold gently.
- Fold in the same way as we did with the flour.
- This cake will be less crumbly and easy to cut in cubes.
- Line 9×9 inch square baking pan with butter paper.
- Pour the batter in the baking pan. Spread evenly covering all the corners.
- Bake in preheated oven for 25 minutes at 170°C
Preparing Chocolate Icing:
- Add 50 grams of melted butter in a bowl. Add 160 ml milk in the butter and whisk it well.
- When butter and milk is well mixed, add 45 grams of cocoa powder and whisk thoroughly so that no lumps are left.
- When cocoa powder is mixed well than add 290 grams icing sugar and a pinch of salt and mix well.
- Chocolate icing is ready. Keep aside.
- Add some coconut for coating in a separate bowl.
- After 20 minutes or when tooth pick comes out clean, take cake out from oven and let it cool down completely.
- Pop it in a fridge for 20 minutes so that its lot easier to work with.
- After 20 minutes take cake out from fridge and cut its edges.
- Cut in equal squares.
Start Coating:
- Grab your first cube and dip it in chocolate. Fold all sides with chocolate.
- Remove excess chocolate.
- Coat coconut evenly over the chocolate cake cube and keep aside till all the cubes are coated well with chocolate and coconut.
- Serve and enjoy with hot coffee / tea of your choice.