lamingtons

                                                 lamingtons

lamingtons        

A lamington is traditionally made from a vanilla sponge cake, coated in a chocolate sauce and then rolled in dessicated coconut.

ingredient:

sponge cake:
250 gr flour
1/2 tbsp vanilla
2 tbsp baking powder
3 large eggs
200 gr caster sugar
1/2 cup milk
100 gr butter

icing:

200 g incing sugar
80 gr cocoa powder
1 tsp butter
100 ml milk

coating

3 cups desiccated coconut

optioned: white chocolates

1 cup cream
100 gr white chocolates

how to make lamingtons

Preheat the oven to 160 C (320 F). Grease and line an baking (20 / 30 cm)  tin with baking paper. Lightly grease the inside of the paper with a little butter as well.
 Sift flour,  and baking powder into a large mixing bowl. Set aside.
In a separate mixing bowl, add eggs and start to beat using an electric whisk. Once the eggs start to go thick and foamy, add sugar, one tablespoon at a time.
Continue to beat the eggs until they are thick and voluminous .
Meanwhile, add milk and butter to a small microwave until butter is melted. Leave to cool slightly.
When the eggs are ready, gently add the sifted flour mixture, pour butter mixture down the side of the bowl and gently fold until flour is just combined. Do not over mix or you’ll mix all the air out of the eggs Pour the dough into the prepared pan and bake for 25 minutes until a skewer inserted into the center comes out clean.
then Cut cake into 20 square. Freeze for 1 hour.

ICING

Combine the Icing ingredients in a bowl and mix until smooth. Should be a syrup consistency, but not watery.

COATING

Place coconut in a shallow bowl or pan with a largish surface .
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