Desserts
Lamingtons
Ingredients
- - Plain flour - 225 g (1 3/4 cups)
- - Baking powder - 2 tsp
- - Butter, softened - 125 g (1/2 cup + 1 tbsp)
- - Caster sugar (superfine sugar) - 200 g (1 cup)
- - Eggs - 3 large
- - Milk - 125 ml (1/2 cup)
- - Vanilla extract - 1 tsp
- - Icing sugar (powdered sugar), for icing - 400 g (3 1/4 cups)
- - Cocoa powder - 60 g (1/2 cup)
- - Boiling water - 125 ml (1/2 cup)
- - Butter, melted (for icing) - 30 g (2 tbsp)
- - Desiccated coconut - 200 g (2 1/2 cups)
Method
- Preheat the oven to 180°C (350°F) and grease and line a square baking tin.
- Cream butter and caster sugar together until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, then mix in vanilla extract.
- Fold in flour and baking powder alternately with milk until just combined.
- Pour the batter into the prepared tin and bake for 35-40 minutes, or until a skewer comes out clean.
- Cool completely, then ideally refrigerate the sponge for a few hours or overnight to firm up for easier cutting.
- Cut the sponge into even squares, roughly 5 cm (2 in) each.
- For the icing, sift icing sugar and cocoa powder into a bowl, then whisk in boiling water and melted butter until smooth and pourable.
- Using tongs or forks, dip each sponge square into the chocolate icing, letting excess drip off, then roll immediately in desiccated coconut.
- Place on a wire rack to set before serving.
Introduction: Lamingtons are squares of sponge cake coated in chocolate icing and rolled in desiccated coconut, believed to be named after Lord Lamington, a former Governor of Queensland in the late 1890s.
Cultural Background: Lamingtons are squares of sponge cake coated in chocolate icing and rolled in desiccated coconut, believed to be named after Lord Lamington, a former Governor of Queensland in the late 1890s. They’re a beloved fixture of Australian school fundraisers, church fetes, and “Lamington Drives,” and National Lamington Day is celebrated every July 21st.
Tips: Chilling the sponge before cutting makes it much easier to achieve clean squares. Work quickly with the icing, as it can thicken as it cools.
Variations: Fill the squares with a layer of jam and cream before icing for a “Lamington sandwich.” Use raspberry-flavoured icing for a fruity twist.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Reheating: Not applicable — served at room temperature.
Nutrition: Calories: 310 kcal | Protein: 4 g | Carbs: 48 g | Fat: 12 g | Sodium: 140 mg
FAQs:
Q: Why refrigerate the sponge before cutting?
A: A chilled sponge is firmer and less crumbly, making it much easier to cut into neat squares and dip in icing.
Q: Can I use store-bought sponge cake?
A: Yes, though a homemade butter cake gives a more authentic, sturdier texture for dipping.