Post Reply Lamingtons
34454 cr points
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Canada
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Posted 8/31/09
Ok so lamingtons are a Australian type of dessert involving sponge cake coated in chocolate and coconut flakes.


~Recipe~

Sponge cake
you can buy pre-made sponge cake or make your own
To make your own sponge cake you will need the ingredients below

1.)2 cups (280 grams) all-purpose flour
2.)2 teaspoons baking powder
3.)1/4 teaspoon salt
4.)1/2 cup (113 grams) unsalted butter,
5.)3/4 cup (150 grams) granulated white sugar(icing sugar)
6.)1 teaspoon pure vanilla extract
7.)1/2 cup (120 ml) milk

Chocolate cover
1.)4 cups (1 lb.) (454 grams) confectioners powdered or icing sugar, sifted(you dont have to,but it will look clumpy :p it still going to taste the same)
2.)1/3 cup (30 grams) cocoa powder
3.)3 tablespoons (42 grams) unsalted butter
4.)1/2 cup (120 ml) milk

Coating
2 cups unsweetened desiccated coconut

~How to make the sponge cake~
(if you bought pre-made then skip this part)

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter, or spray with a nonstick cooking spray, the bottom and sides of an 8 inch (20 cm) square cake pan. Set aside.

In a large bowl sift or whisk together the flour, baking powder, and salt. Set aside.

In bowl of electric mixer(you can also mix it yourself) beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

Add in flour mixture and milk mix

Spread the batter into the prepared pan and smooth the top with an offset spatula. Bake in a preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the cake in its pan on a wire rack for 10 minutes. Once the cake has completely cooled cut it into 16 two-inch (5 cm) squares. Wrap the cake in plastic wrap and refrigerate for several hours or even overnight. The reason for doing this is that it is much easier (less crumbs) to coat a cold cake with frosting.

*Done sponge cake*
~Next part~

Chocolate Frosting: Place the confectioners sugar(icing sugar), cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency.

To assemble Lamingtons: Make a production line; put the 16 squares of cakes on a wire rack that is placed over a baking sheet (to catch the drips). Have ready the coconut on a large plate and the chocolate frosting. Spoon or ladle the chocolate frosting over each square of cake, making sure you cover all sides. (It is best to do a few squares at a time.) With a small offset spatula or knife transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut, covering all sides. Gently transfer the lamington to a clean wire rack to set. Repeat with the rest of the cake squares. Once the Lamingtons have set, store in an airtight container for several days.

If the cover becomes too thick to pour, simply place the frosting back over the saucepan of simmering water and reheat until it is of pouring consistency. (You may have to do this a few times as the frosting has a tendency to thicken over time. Add a little more milk to frosting if necessary to get pouring consistency.)

Makes 16 2-inch (5 cm) squares.

~enjoy~
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116331 cr points
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F / At the studio.
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Posted 9/1/09

hikobuf wrote:

Ok so lamingtons are a Australian type of dessert involving sponge cake coated in chocolate and coconut flakes.


~Recipe~

Sponge cake
you can buy pre-made sponge cake or make your own
To make your own sponge cake you will need the ingredients below

1.)2 cups (280 grams) all-purpose flour
2.)2 teaspoons baking powder
3.)1/4 teaspoon salt
4.)1/2 cup (113 grams) unsalted butter,
5.)3/4 cup (150 grams) granulated white sugar(icing sugar)
6.)1 teaspoon pure vanilla extract
7.)1/2 cup (120 ml) milk

Chocolate cover
1.)4 cups (1 lb.) (454 grams) confectioners powdered or icing sugar, sifted(you dont have to,but it will look clumpy :p it still going to taste the same)
2.)1/3 cup (30 grams) cocoa powder
3.)3 tablespoons (42 grams) unsalted butter
4.)1/2 cup (120 ml) milk

Coating
2 cups unsweetened desiccated coconut

~How to make the sponge cake~
(if you bought pre-made then skip this part)

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter, or spray with a nonstick cooking spray, the bottom and sides of an 8 inch (20 cm) square cake pan. Set aside.

In a large bowl sift or whisk together the flour, baking powder, and salt. Set aside.

In bowl of electric mixer(you can also mix it yourself) beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

Add in flour mixture and milk mix

Spread the batter into the prepared pan and smooth the top with an offset spatula. Bake in a preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the cake in its pan on a wire rack for 10 minutes. Once the cake has completely cooled cut it into 16 two-inch (5 cm) squares. Wrap the cake in plastic wrap and refrigerate for several hours or even overnight. The reason for doing this is that it is much easier (less crumbs) to coat a cold cake with frosting.

*Done sponge cake*
~Next part~

Chocolate Frosting: Place the confectioners sugar(icing sugar), cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water. Stir the mixture until it becomes smooth and of pouring consistency.

To assemble Lamingtons: Make a production line; put the 16 squares of cakes on a wire rack that is placed over a baking sheet (to catch the drips). Have ready the coconut on a large plate and the chocolate frosting. Spoon or ladle the chocolate frosting over each square of cake, making sure you cover all sides. (It is best to do a few squares at a time.) With a small offset spatula or knife transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut, covering all sides. Gently transfer the lamington to a clean wire rack to set. Repeat with the rest of the cake squares. Once the Lamingtons have set, store in an airtight container for several days.

If the cover becomes too thick to pour, simply place the frosting back over the saucepan of simmering water and reheat until it is of pouring consistency. (You may have to do this a few times as the frosting has a tendency to thicken over time. Add a little more milk to frosting if necessary to get pouring consistency.)

Makes 16 2-inch (5 cm) squares.

~enjoy~


Thanks so much for posting your yummy recipe!! I might move it to one of the recipe threads if you dont mind!! I might make these. It looks really great and I adore coconut!
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2629 cr points
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M / Washington in mind
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Posted 9/2/09
oh interesting... it looks like it is delicious... a friend from England told me about a recipe that is similar but its dipped in something else... can't remembe.. anyhoo i am making this.. looks like a great party pleaser!!
Souse Chef
1240 cr points
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31 / F / Sweden
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Posted 9/3/09
is there a safe way with this recipe as we all know Dawnstar is an expert on blowing up her kitchen when she's there.
34454 cr points
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Canada
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Posted 9/3/09

pearlprinsessa wrote:

is there a safe way with this recipe as we all know Dawnstar is an expert on blowing up her kitchen when she's there.


what do you mean by safe ?lol :O
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