Lamingtons Recipe

✦ The world famous Australian culinary icon named after the Governor of Queensland, Lord Lamington.

Jump straight to Lamingtons Recipe

The original and world famous Australian Lamington is over a century old. Despite some dubious claims, the Lamington is as Australian as meat pies, kangaroos and Holden cars, ranking alongside the other true Australian icons of the pavlova, peach melba and Vegemite.

This Australian culinary icon, which consists of sponge cake dipped in chocolate and liberally sprinkled with fine desiccated coconut, is believed to have been created by the maid-servant who was working at Government House in Brisbane when she accidentally dropped the Governor's favourite sponge cake into some melted chocolate. Lord Lamington was not a person of wasteful habits and suggested that it be dipped in coconut to cover the chocolate to avoid messy fingers. Lord Lamington devoured this new taste sensation with great delight and the maid-servant's error was proclaimed a magnificent success by all! Despite only serving in Queensland for five years, it is the Lamington that will be, forever, his legacy.

Lamington Recipe

(photo and recipe, courtesy of Nagi)

Ingredients

BUTTER SPONGE

• 125 g / 4.5 oz unsalted butter , softened

• 1 cup (220g) caster sugar

• 1/2 tsp vanilla extract

• 3 eggs , room temperature

• 1 3/4 cups (260g) flour , plain/all purpose, sifted (Note 1)

• 3.5 tsp baking powder

• 1/2 cup (125 ml) milk (low or full fat)

• ICING

• 4 cups (480g) icing sugar (confectionary sugar), sifted

• 1/3 cup (22g) cocoa powder

• 1 tbsp (15g) unsalted butter

• 150ml (1/2 cup + 2 tbsp) boiling water

COATING

• 3 - 4 cups desiccated coconut

OPTIONAL: JAM AND CREAM

• Strawberry jam

• 1 cup (250 ml) cream

• 1 tbsp white sugar

Instructions

BUTTER SPONGE

• 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.

PREPARE CAKE TO COAT

• Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 2)

ICING

• Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)

COATING

• 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!

OPTIONAL: JAM AND CREAM

• 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.

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