Lamingtons are traditional Australian sponge cakes coated in chocolate icing and rolled in desiccated coconut. How to make the perfect lamingtons? This recipe will guide you step by step!
Ingredients
Biscuit
- Eggs, 7 large
- Fine sugar, 250 g
- Flour, 250 g
- Baking powder, 2 teaspoons
- Vanilla extract, 1 teaspoon
Icing
- Powdered sugar, 750 g
- Cocoa, 90 g
- Unsalted butter (cut into pieces), 70 g
- Vanilla extract, 1/2 teaspoon
- Boiling water, 220 ml
- Desiccated coconut, 250 g
Preparation:
Preheat the oven to 180°C. Grease a 20 x 30 cm pan with butter and line with baking paper.
Biscuit
Crack the eggs into a bowl and add the sugar. Place the bowl over a pot with a small amount of gently simmering water. Beat until the mixture warms up. Remove the bowl from the pot and continue beating with a mixer on medium speed until the mixture cools and becomes very thick and fluffy like a mousse, about 5-8 minutes.
Sift the flour and baking powder twice. Gradually fold it into the beaten mixture in 3 parts, gently mixing with a spatula between each addition until combined. Add the vanilla extract with the first part of the flour.
Pour the batter into the prepared pan and smooth the surface. Bake for 25 minutes until golden. Cool in the pan for 10 minutes, then turn the sponge out onto a wire rack, remove the paper, and let it cool completely.
Icing
In a bowl, combine powdered sugar and cocoa. Add butter, vanilla extract, and boiling water. Mix until smooth. Place the bowl over a pot with a small amount of gently simmering water and stir the icing for 2-3 minutes. The icing should be quite runny (if needed, add a bit more boiling water). The more diluted the icing, the deeper it will soak into the sponge.
Cut the sponge into 5 strips, then cut each strip into 7 equal pieces. Keeping the bowl of icing over the pot with hot water, dip the sponge pieces into the icing using two forks. Roll in desiccated coconut spread on baking paper and place on a wire rack to set.
