Aussie favorite Lamingtons are soft and buttery sponges coated with dark chocolate and dusted with coconut. It's the most popular Aussie dessert and is as delicious, decadent, and delightful as it can get!
Lamingtons are popular in Australia and New Zealand all year round. These are commonly made in all bakeries, fundraisers, Church Groups, and by kids.
This dainty and delicious Aussie Lamington recipe is a very loved old-fashioned recipe that is super soft, delicious, moist and so good! The taste is just off the charts. Traditionally, sponges used to be coated with chocolate and coconut and served.
These days, people add a layer of jam and then serve these babies...oh sooooo good!!!
FOR THE SPONGE CAKE
- Butter (melted)
- Granulated Sugar
- Pure Vanilla Extract
- Baking Powder
FOR THE CHOCOLATE ICING
- Icing Sugar
- Cocoa Powder
- Unsalted Butter
- Evaporated Milk
- Dessicated Coconuts
See the recipe card for quantities. Also, make sure that you watch the video for a quick visual.
STEP 1: BAKE THE SPONGE CAKE
- So, first you need to break in the eggs in a bowl full of granulated sugar
- Now, use a handheld mixer to beat this until it gets really pale and thick.
STEP 2: FOLD THE FLOUR
- Sift the Flour and Baking Powder
- Fold it gently using a rubber or wooden spatula. Youdonot want to rush this step. You want to fold in the flour with the wet mixture as gradually as possible. Rushing through this step will knock off all the air which you have incorporated in the wet mixture by beating it.
- When you run a finger through the spatula it should not drip.
STEP 3: BAKE THE SPONGE CAKE
- Preheat the oven to 170C or 340F
- Line a 8"x12" cake pan with Parchment Paper with sides hanging out
- Pour the Cake batter in it and place it in the oven to get baked for 25-30 minutes or until a skewer inserted in the center comes out clean.
STEP 4: FREEZE AND THEN CUT THE CAKE
- After the cake gets baked, allow it cool down to room temperature
- As it cools down, transfer the cake to the freezer and freeze for 2 hours or refrigerate overnight
- After it has been frozen, cut out the cake into 15 squares of about 2-inches sizes. Trim the edges of the cake.
STEP 5: MAKE THE ICING
- In a bowl combine Cocoa Powder with Granulated Sugar, Evaporated Milk and Melted Butter
- Place a piece of the cake in the icing and roll to coat it evenly on all sides using two forks
STEP 6: COAT WITH COCONUT
- Spread dessicated Coconut in a shallow bowl and coat the chocolate icing covered cake with Coconut
- Repeat with all the remaining sponges
- To make cream, beat heavy cream with sugar until it gets thick. Transfer to a piping bag with your favourite nozzle.
- Cut the sponges in half (2/3rd from the top) and add a layer of Mixed fruit Jam along a layer of Cream. Top with the Lamington layer.
- Stand for 1 hours and serve with Coffee or Tea!
Remember that the Key to perfectly coated Sponges is to first freeze the Sponge. You cannot skip this step. If you try coating a warm sponge with chocolate icing, it will crumble down and you'll create a big mess of everything.
Hint: ideally, Sponge for Lamingtons were kept on the counter overnight. Stale Sponges coat better with chocolate. However, that's not possible to be done these days. So, the easier option is to just freeze your sponge cake for at least 2 hours and then coat them with the chocolate icing and granulated sugar.
You can add a layer of Jam and Cream either while baking the sponge or add them after you've made them. Typically after you've made the Lamingtons, it's cut in half, and jam and cream are spread in it and served.
The big debate whether Jam and Cream are not isn't sandwiched between Lamingtons is so true. There are people who want it the classic way, just a cake coated with chocolate and coconut, while there are so many who won't have it without the Jam and Cream layer sandwiched in between. I really have no idea which is the perfect way to have it, but in my opinion, Lamington in itself is a great cake and should be enjoyed as it. However, adding a layer of Jam and Cream is obviously going to make this taste so awesome!
Lamingtonswihtout cream can be stored in an air-tight container. If properly stored, these can be frozen for up to 3 months. Thaw overnight in the refrigerator and keep it out on the counter 20-30 minutes before serving.
Lamingtons with Jam and Cream can be refrigerated for up to 3 days.
- Unlike you beat a traditional cake batter, donot start by Creaming the butter, sugar ans eggs. You start only with eggs and sugar, then add the vanilla and finally, after you've incportorated the dry mixture, then mix in the butter. This makes for a light and spongy cake
- Donot use a handheld or stand mixer to fold in the flour. You donot want to knock out all the air which you have incorporated in the egg mixture. Fold it very gently and gradually.
- FREEZE THE CAKE. I cannot stress on this fact enough that PLEASE, Freeze the Sponge Cake for atleast 2 hours. Freezing will solve all your problems. You'll have the perfect sponge which won't break while cutting, will have perfectly shaped squares and will coat with the chcoolate perfectly.
- Its always preferable to use a serrated knife to cut the cake. Be gentle while cutting the cake.
- Trimming the edges of the cake will male sure that the cake absorbs the Chocolate Icing to perfection.
- Use two forks to coat the sponge square with chocolate icing
- Dust the Coconut over the Chocolate icing covered Sponge Square, evenly on all the sides.
FOR THE SPONGE
- 1 cup Castor Sugar
- 3 large Eggs room temp.
- 1 teaspoon Pure Vanilla Extract
- 1½ cups AP Flour
- 2 teaspoon Baking Powder
- 1½ Stick Unsalted Butter melted (125gm)
FOR THE CHOCOLATE ICING
- ½ cup Dark Unsweetened Cocoa Powder
- 1 cup Icing Sugar
- ¼ cup Milk evaporated (at room temp.)
- 1 stick Unsalted Butter melted (at room temp.)
- 4 cups Desiccated Coconut
- Strawberry Jam as per requirement
- ½ cup Heavy Cream
- 2 tablespoon Granulated Sugar
- Preheat the oven to 170C or 340F. Line an 8"x12" inch baking dish with Parchment paper. In a large mixing bowl, add the granulated sugar. Break in the eggs in this bowl and beat the eggs and sugar until it gets light, pale and thick. You need to beat it at high speed for about 2-3 minutes. You can beat using a handheld mixer or stand mixer.
- Now, sift the flour and baking soda in this wet mixture. Fold them using a rubber or wooden spatula. Be very slow and careful while folding the dry mixture with the wet. You do not want to hurry and knock off all the air which you just created in the wet mixture by beating them. Do not overmix or the cake will be dense.
- Add melted butter to this mixture and gently fold until combined. Transfer this cake batter to the lined baking dish. Bake for 25-30 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool down to room temperature and then Freeze for 2 hours or refrigerate covered with a plastic wrap overnight.
- Combine Granulated Sugar, Cocoa Powder, Melted Butter, and Evaporated Milk in a bowl. Whisk until combined. Spread desiccated coconut in a shallow bowl. Trim off the edges of the cake and cut the Cake into equal-sized squares. You should get about 15 squares. Now, dip the sponge in the chocolate icing and roll using two forks until coated on all sides. Place them in the shallow bowl of desiccated coconut. Coat evenly on all sides. Transfer to a tray. Repeat with all the remaining sponges. If you want to add jam and cream, cut 2/3 part from the top of the Lamington. Whip, cream and sugar and take it up in a piping bag. Spread jam in an even layer over the halved Lamington and then pipe a dollop or two of the cream over it. Serve immediately or refrigerate until you serve.