Aussie Lamingtons
8 hours 50 minutes
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.
Lu
8 people made this
Ingredients
Serves: 12
- 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:25min ›
Cook:25min ›
Extra time:8hours drying ›
Ready in:8hours50min
- 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.
- 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.
- 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.
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.
