I’ve always wanted to make lamingtons but haven’t ever got around to it. They’re the kind of thing that you often pick up at fairs and school carnivals, kindly whipped up by some dedicated Mum in time for a fundraiser or morning tea. In other words, they are a type of cake that everyone is probably familiar with, but few have actually made themselves.
Tonight I felt like making some kind of cake to munch on over the weekend and had a bit of time so I decided to finally get on to making some lamingtons. The following recipe produced about sixteen to twenty. I made up the recipe for the chocolate sauce, myself, so I’m quite proud to announce that they tasted just like the real deal! The recipe for the sponge cake is in most part derived from Cracknell & Kaufmann’s ‘Genoise Sponge’ in the Practical Professional Cookery book (1992, p. 766). Enjoy!
butter or oil for greasing the tin
some flour for dusting the tin
60g warm melted butter
1 teaspoon vanilla essence
Chocolate & coconut coating (not an exact art; more a feeling)
5-6 teaspoons cocoa powder
1/2 cup sugar (you could add more if you wanted to)
2-3 tablespoons butter
1-2 teaspoons vanilla essence
water to thin
1-2 cups dessicated coconut
- Grease a cake tin and lightly dust with flour.
- Fill a small saucepan halfway with water and bring to the boil.
- Put eggs and sugar in to a metal bowl.
- Bring the saucepan of water down to a simmer.
- Sit the bowl of eggs and sugar on top of the saucepan and whisk briskly.
- Continue to whisk until it becomes light, creamy and thick in texture. This took us about 10 minutes. The mix went pale and we knew it was ready when there was no raw egg taste.
- Remove from the heat and put bowl in a basin of cold water. Continue to whisk until mixture cools.
- Sift in the flour.
- Fold flour gently in to the egg mixture.
- Add the butter and fold in again. Try not to over-mix.
- Pour the mixture in to the tin.
- Bake at 195C for 25-30 mins or until a skewer comes out clean.
- Turn out on a wire rack.
- When cool enough to handle, transfer to a plate. Cut in to medium sized squares and return these to the wire rack to finish cooling.
- Add cocoa, sugar, butter and vanilla essence to a saucepan. Stir with a whisk until butter has melted.
- As ingredients start to come together, add a little water (1/4 cup to begin with). Whisk briskly on medium to high heat until sugar and cocoa has fully dissolved.
- Add an additional 1/4 to 1/3 cup of water and whisk well on high heat. Don’t worry if the sauce seems too thin at this point, as such a small amount of liquid will thicken and reduce in a short while.
- Turn the heat down to a simmer and leave to reduce for 5 or so minutes. Whisk regularly to avoid burning. Add a touch more water if you think it’s getting too thick. You’re ideally looking for around 3/4 cup of sauce all up. (That said, more is better because you’ll be certain you won’t run out, and if you have leftovers you can always put it on ice-cream :P)
- When the sauce is glossy and syrupy, take off the heat and set aside.
- Set out three plates.
- Pour some of the chocolate syrup on the first plate.
- Sprinkle 1-2 cups of coconut on to the second, middle plate.
- With a fork in each hand, carefully pick up a piece of sponge cake.
- Dunk each side of the cake in to the chocolate sauce until completely covered. You just want it visibly covered; you don’t want it too soggy.
- Carefully pick up with the two forks and drop the cake on to the plate of coconut. Lightly turn it on to each side until all sides are covered.
- Lastly, pick the coconut-covered cake up with your fingers and gently put on the third plate.
- Repeat until all of the cake is used up. Make sure you evenly ration your chocolate sauce and coconut so you don’t run out!
Serve with a nice, milky cup of tea and Enjoy! 🙂