Lamingtons
step 1 Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin. step 2 Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and…
- Prep
- 27 min
- Cook
- 1 hr 3 min
- Total
- 1 hr 30 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Heat the oven to 200C/180C fan/gas 6
Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
Beat the butter and sugar in
Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
Slice the sponge horizontally to create
Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
To make the icing, whisk together
To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
Divide the coconut between three shallow
Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping).
Dip each lamington in the icing
Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
