15 September, 2015
Lamingtons
Lamingtons
Makes:24
Ingredients:
- 6 egg
- 1/2 cup caster sugar
- 1 1/4 cups SR flour
- 1/4 cup corn flour
- 80ml boiling water
- 30g butter
- 2 – 2 1/2 cup desicated coconut
Chocolate Sauce Ingredients:
- 4 1/2 cups icing sugar
- 2 tablespoons corn flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon butter, softened
- 3/4 cup full cream milk
Method:
- Preheat your oven to 180 degrees Celsius (170 degrees for fan forced oven) and prepare a tin 20x30cm by well greasing and lining with baking paper
- Crack all your eggs into a large mixing bowl and use your beaters to beat until light and fluffy, approximately 2 minutes
- Add in the caster sugar and on a high speed beat the egg mix until soft peaks form in the egg mix, this will take approximately 8 minutes
- Sift you flours together twice and set aside
- In a small mixing bowl add the butter and boiling water and allow the butter to melt into the water
- To prepare the cake batter sift the combine flour over the egg mix and gently fold through with a spatula
- Add in the butter mix and again gently fold through until just combined
- Pour the batter gently into the prepare tin and bake for 25 minutes
- Once cooked invert onto a wire cooling rack to cool while you prepare the chocolate sauce
- Sift the icing sugar, corn flour and cocoa into a heatproof bowl and sit this bowl over top of a simmering saucepan of water (a double boiler)
- Add in the milk and butter until the chocolate sauce comes together and is thick enough to evenly coat the back of a spoon
- Return to you sponge and cut into 24 equal portions
- Prepare your preparation station by having half the coconut in a shallow pan and the other half in a container behind and have a wire rack with a silicon may underneath it
- Pour 1/4 of the chocolate sauce into a bowl
- Roll the sponge cube in the chocolate sauce starting with the 4 open cut sides and gently roll to coat the top and bottom sides and then place in the coconut
- Repeat with another 5 sponge cubes, you will need to work quickly as the chocolate sauce will thicken and become difficult to use
- Roll each of the 6 coated sponge cubes in the coconut and sprinkle extra coconut over the top of the cubes
- Once a coated sponge cube is fully coated place that lamington onto the wire rack to set, repeat with the remainder of that 1/4 batch
- Rinse out your chocolate bowl (or get another bowl) and slightly reheat the chocolate sauce again to make the sauce more fluid and repeat the coating process with another 6 sponge cubes.
- Repeat this process until you have 24 Lamingtons
- Allow to set for a minimum of 2 hours before eating.
Recipe Notes:
- Store Lamingtons in an airtight container below 27 degrees Celsius and consume within 1 week.
- To serve as a dessert, slice a lamington in half horizontally and sandwich the halves together with raspberry jam and whipped cream.
- To make lamington fingers cut your sponge into finger shapes as opposed to cubes.
- Freezer friendly to be consumed within 3 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.