AustralianDessert
Lamingtons
These classic Australian Lamingtons feature tender sponge cake, cut into neat squares, then sandwiched with raspberry jam and lightly whipped cream. Each square gets a generous dip in a rich chocolate icing before being rolled in desiccated coconut. They're a bit of a project, but the result is a lovely balance of textures and flavors. Make sure to chill the assembled cakes well before dipping to help them hold their shape.
1h 6mServes 4
Method
6 steps · 1h 6m total
- 01
Prepare the Pan and Oven
Heat your oven to 200°C/180°C fan/gas 6. Butter and line a 20 x 30cm rectangular tin with parchment paper, leaving an overhang on the longer sides to help lift the cake later. - 02
Make and Bake the Sponge
In a free-standing mixer, beat the butter and sugar until the mixture is pale and light. Add the eggs one at a time, beating well after each addition until fully incorporated. Gently beat in the flour, milk, and salt until just combined, being careful not to overmix. Spoon the batter into your prepared tin and bake for about 25 minutes, or until the top is golden and springs back when lightly touched. Let the sponge cool completely in the tin on a wire rack.
