Making the true Australian lamington couldn't be easier.
In days gone by leftover cake was refreshed by coating it with chocolate icing and coconut.
You can use any 2 egg white cake recipe Leave the cake overnight before icing to stop crumbling.
Ingredients
Sponge Cake
125g butter
2/3 cup (155g) white sugar
2 eggs
2 cups (150g) self raising flour
1 pinch salt, to taste
1/3 cup (85ml) milk
1/2 teaspoon vanilla essence
Icing
30g butter
1/2 cup (125ml) boiling water, approximately
3 cups (500g) icing sugar
1/3 cup (50g) cocoa
1/2 teaspoon vanilla essence
2 cups (185g) desiccated coconut
Directions
Preparation: 25 min
Preparation: 25 min
Cook: 25 min - Extra time: 8 hours drying - Ready in: 8 hours 50 min
Sponge Cake
Grease and flour a 31cm x 25cm swiss roll tin. Line the bottom with baking paper.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well.
Sift in flour and salt.
Add vanilla essence.
Gradually add milk to get a soft but not runny consistency. Mixture should sort of "drop" off a spoon. Blend ingredients well but do not over beat.
Spread evenly into prepared tin and bake at 180 degrees C for 25-35 minutes until a toothpick comes out clean when tested.
Turn cake onto a cake rack.
Leave until the next day.
Cut cake into 30 squares.
Icing
Melt butter in 1/4 cup of boiling water.
Sift icing sugar and cocoa. Add the butter/water mix to this, mixing well.
Add vanilla essence.
Add boiling water gradually to form a thin consistency. This icing is thin to allow easy coating of the cake.
Dip each square into chocolate icing and then roll through coconut. Some prefer to hold the cake on a fork but I think using fingers, while messy, is by far easier and stops cake form breaking. Leave coated cakes on a rack to set. They will drip a bit so cover your bench top with paper.
Jam Filled Lamingtons
For those who like a challenge cakes can be sliced in half and a thin layer of raspberry jam spread over before the icing process.
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