Lamingtons

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By Team Studio Kitchen

Did you know? I never knew what a Lamington was until I moved to Australia, hard to believe I know especially as I have since written a book on the subject.

That was over 20 years ago, and I have since fallen in love with arguably Australia’s most famous food. Now growing up in the UK, I was exposed to many delicious classic bakes and desserts. These included trifles, crumbles, steamed puddings, jam tarts and much more and indeed these were the dishes I first started to bake as a young cook, but no one ever mentioned a Lamington to me.

I now know that those sneaky Aussies were, understandably, keeping these moorish cakes to themselves. A recent trip to the UK has shown me that the ‘cat is out of the bag’, as I saw cafes and even supermarkets with their version of this Aussie classic. I guess you can’t keep a good thing hidden for too long.

When I arrived in Australia all those years ago, my wife Cath introduced me to the simple and humble Lamington and I was struck by its elegance, simplicity and of course the flavour. The perfect Lamington for me has a light and fluffy sponge soaked in luxurious chocolate covering with coconut, it is also important to have a generous filling of raspberry jam and a sweet smooth cream filling preferably infused with vanilla.

The best thing about these is that anyone can make them, they are easy to prepare and use everyday ingredients.

After moving to this amazing country, I have found my food preferences changing from the nostalgia of UK sweets in my early years, to the new and exciting foods I have discovered and am still discovering here in Oz. If I have to think of a dish that says ‘home’ to me, then I can’t think of a better example than a classic Lamington.

Time

1

hour

0

minutes

Degree of Difficulty

Medium

Save

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Portions

9
servings

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Ingredients

Servings

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EQUIPMENT

1 ml 20 cm X 20 cm X 6 cm Lamington Tin

LAMINGTON SPONGE

220g eggs, whole – (approx. 6 large eggs)
1 vanilla pod, seeds scraped
135g caster sugar
1 salt
135g self-raising flour
½tsp baking powder
100g unsalted butter, melted and cooled

CHOCOLATE COVERING

150 ml water
200g caster sugar
70g cocoa powder
120 ml cream, thickened
100g dark chocolate, buttons or coarse chopped

CREAM FILLING

250 ml cream, thickened
25g icing sugar, sieved
1 vanilla pod, seeds scraped

TO FINISH

 raspberry jam
 coconut flakes, lightly toasted
1

 

2

To get started… preheat the oven to 180°C and grease a 20 cm X 20 cm square by 6 cm deep cake tin. Line the tin base and sides with baking paper cut to size.

 

3

For the sponge… whisk the eggs, sugar, salt and vanilla on medium to high speed for 20 minutes, the mixture will become thick and pale. Sieve the flour with the baking powder into a bowl and gently fold this sieved flour into the whipped egg mixture. Use a spatula or metal spoon to gently incorporate the flour. Take around 150 g of the batter and whisk it into the cold melted butter and then transfer this mixture back into the bowl with the remaining batter. Fold all together gently with a spatula or metal spoon.

 

4

To bake the sponge… pour the batter into the prepared tin and bake it in the oven for 22-25 minutes or until cooked through. Use a skewer to test that the batter is not moist in the middle. Remove the sponge from the oven and leave to cool in the tin for 20 minutes before gently turning the sponge out onto a wire cooling rack. Leave to cool fully before removing the paper.

 

5

To cut the sponge… remove the sponge from the tin and trim any brown edges off with a serrated knife. You should trim the sponge square with the dimensions of 18 cm X 18 cm. Use a sharp knife to cut the sponge into nine 6 cm X 6 cm sponge pieces of the same size, set them aside.

 

6

For the chocolate covering… place the sugar and cocoa powder into a small heavy bottomed saucepan and add the water and cream. Stir with a fork or whisk and place onto the stove, heat over a medium heat and stir continuously with a heat proof spatula until it boils. Continue to boil for 30 seconds before removing from the heat. Add the chocolate to the pan and stir to melt. Pour the covering into a wide dish and add a piece of cut sponge. Roll the sponge in the covering to coat fully and gently remove it. Cover the sponge with coconut flakes and set aside. Repeat with the remaining eight pieces of sponge.

 

7

For the cream… Whip the cream, sugar and vanilla seeds to a firm peak and transfer into a piping bag fitted with a plain nozzle.

 

8

To assemble… cut each lamington in half and spread raspberry jam on the bottom halves. Pipe cream on top of the jam and then top with the other half of lamington. Enjoy with a cup of tea.

 

1
0 hours 0 minutes

2
0 hours 0 minutes

To get started… preheat the oven to 180°C and grease a 20 cm X 20 cm square by 6 cm deep cake tin. Line the tin base and sides with baking paper cut to size.

3
0 hours 0 minutes

For the sponge… whisk the eggs, sugar, salt and vanilla on medium to high speed for 20 minutes, the mixture will become thick and pale. Sieve the flour with the baking powder into a bowl and gently fold this sieved flour into the whipped egg mixture. Use a spatula or metal spoon to gently incorporate the flour. Take around 150 g of the batter and whisk it into the cold melted butter and then transfer this mixture back into the bowl with the remaining batter. Fold all together gently with a spatula or metal spoon.

4
0 hours 0 minutes

To bake the sponge… pour the batter into the prepared tin and bake it in the oven for 22-25 minutes or until cooked through. Use a skewer to test that the batter is not moist in the middle. Remove the sponge from the oven and leave to cool in the tin for 20 minutes before gently turning the sponge out onto a wire cooling rack. Leave to cool fully before removing the paper.

5
0 hours 0 minutes

To cut the sponge… remove the sponge from the tin and trim any brown edges off with a serrated knife. You should trim the sponge square with the dimensions of 18 cm X 18 cm. Use a sharp knife to cut the sponge into nine 6 cm X 6 cm sponge pieces of the same size, set them aside.

6
0 hours 0 minutes

For the chocolate covering… place the sugar and cocoa powder into a small heavy bottomed saucepan and add the water and cream. Stir with a fork or whisk and place onto the stove, heat over a medium heat and stir continuously with a heat proof spatula until it boils. Continue to boil for 30 seconds before removing from the heat. Add the chocolate to the pan and stir to melt. Pour the covering into a wide dish and add a piece of cut sponge. Roll the sponge in the covering to coat fully and gently remove it. Cover the sponge with coconut flakes and set aside. Repeat with the remaining eight pieces of sponge.

7
0 hours 0 minutes

For the cream… Whip the cream, sugar and vanilla seeds to a firm peak and transfer into a piping bag fitted with a plain nozzle.

8
0 hours 0 minutes

To assemble… cut each lamington in half and spread raspberry jam on the bottom halves. Pipe cream on top of the jam and then top with the other half of lamington. Enjoy with a cup of tea.