• Prep Time:
  • Cooking Time:
  • Serves: 1 Cake

Lamingtons

  • Recipe Submitted by on

Category: Desserts, Cakes, Australian

 Ingredients List

  • 1 Butter cake or slab sponge
  • -(made the day before)
  • 1 lb Icing sugar
  • 4 tb Cocoa
  • 1/2 c ;Water, boiling
  • 1 tb Butter
  • 1 ts Vanilla
  • 2 c Coconut, flaked

 Directions

LAMINGTON BUTTER CAKE
4 oz Butter
3/4 c Castor sugar
1 ts Vanilla
2 Eggs
2 c Flour, self-rising
1/2 c Milk

LAMINGTON SPONGE
3 Egg; separated
1/2 c Castor sugar
1 c Flour, self-rising
1 tb Cornstarch
1 ts Butter
3 tb ;Water, boiling

Place the cake in the refrigerator or freezer for about 1/2 hour or so
before icing. Cut into squares. Sift icing sugar and cocoa together. Make
into a smooth icing with boiling water, butter and vanilla. Pierce squares
of cake with a fork and dip into chocolate icing for a few seconds, then
toss into the coconut. If the icing becomes a little thick, heat over hot
water or add a drop or two extra hot water to the icing. Best if allowed to
mature in a sealed container for several hours before serving.

Butter cake: Line a greased Lamington tin with greaseproof paper. Cream
butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a
time. Fold in flour and milk alternately and beat well. Spread into
prepared tin. Bake in a moderate oven for 30-35 minutes. Allow to stand for
a few minutes, then turn out onto a cooler (a rack?).

Sponge: Line a lamington tin with greaseproof paper. Beat egg whites until
stiff, then gradually beat in sugar. Fold in yolks, then add sifted flour
and cornstarch. Dissolve butter in boiling water and fold through. Pour
into the prepared tin and bake in a moderate oven for 20 minutes. Allow to
stand for a few minutes, then turn out onto a cooler.

Note: A Lamington tin measures 28 x 20 cm (11 x 8 inches) and 3 cm (1 1/2
inches) deep.



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