Lamingtons – traditional Australian cake. If you've never heard of Lamington, let me tell you about this wonderful dessert; moist and soft sponge cake that was cut into bite size pieces, dipped in chocolate glaze that is slightly soaked in the sponge, and all this deliciousness is covered with desiccated coconut. This dessert is perfect for holidays, parties and birthdays.
INGREDIENTS FOR YIELDS
For the sponge cake:
3/4 cup + 2 Tbsp (175g) Sugar
1 teaspoon Vanilla extract
1 teaspoon Baking powder
100g Butter, melted
For the icing:
3 tablespoons (45g) Butter, melted
140ml Milk, warm
1/3 cup (40g) Cocoa powder
2½ cups (310g) Icing sugar
1½ cups (145g) Desiccated coconut
Make the sponge cake: Preheat oven to 350F (180C). Grease a 9-inch (23cm) square pan. Line with baking paper. Set aside.
In a large bowl, place eggs, sugar and vanilla extract. Beat until light and fluffy.
Sift in flour and baking powder. Mix just until combined. Add melted butter and mix until combined.
Pour into prepared pan and bake for 25 minutes or until a skewer inserted in center comes out clean. Allow to cool in the pan for 10 minutes, then release from the pan and allow to cool completely.
Make the icing: in a large bowl, mix melted butter and milk. Sift in cocoa powder and icing sugar, mix until combined and smooth.
Assembly: when the cake is chilled, trim the edges, cut it into squares. Prepare a bowl with desiccated coconut.
Using a fork, dip a square of sponge into the chocolate glaze turning to coat well. Let it drain, then transfer to the bowl with the desiccated coconut. Coat the square with the coconut and transfer to a wire rack.
Refrigerate lamingtons until set (about 15 minutes).
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