Classic Australian Lamingtons
Tender sponge squares dipped in chocolate icing, rolled in coconut, and layered with raspberry jam.
Equipment
- 20 cm square cake pan
- Electric mixer
- Wire rack
- Two forks
- Baking tray
Ingredients
Sponge
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups self-rising flour
- 1/2 cup whole milk
- 1 tsp vanilla extract
Chocolate Coating
- 3 cups icing sugar sifted
- 1/2 cup unsweetened cocoa powder sifted
- 1 cup boiling water
- 2 tbsp unsalted butter melted
- 3 cups desiccated coconut for coating
- 1/2 cup raspberry jam optional
Instructions
Bake the Sponge:
- Heat the oven to 180°C / 350°F. Grease and line a 20 cm square pan.
- Beat butter and sugar until pale. Add eggs one at a time, then mix in flour, milk, and vanilla until smooth.
- Spread into the pan and bake for 22 to 25 minutes until springy. Cool completely on a rack, then chill for at least 1 hour.
- Cut the sponge into 16 squares. If using jam, split each square horizontally and fill lightly.
Coat the Lamingtons:
- Whisk icing sugar, cocoa, boiling water, and melted butter until smooth.
- Dip each sponge square into the icing with two forks, turning to coat all sides.
- Let excess icing drip off, then roll the square in coconut and set on a rack to dry.
- Rest for 30 minutes before serving.
Notes
- Chill the sponge before cutting and dipping for cleaner edges.
- If the icing thickens, whisk in a teaspoon of hot water.
Nutrition
Calories: 285kcalCarbohydrates: 43gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 70mgSodium: 140mgFiber: 2gSugar: 31g