Description
Lamingtons are a classic Australian treat featuring soft sponge cake squares layered with raspberry jam and whipped cream, then dipped in a rich chocolate icing and rolled in desiccated coconut. This recipe combines a fluffy self-raising flour sponge, a luscious cream and jam filling, and a smooth, chocolatey coating to create a delicious bite-sized dessert perfect for any occasion.
Ingredients
Scale
Sponge Cake
- 125g salted butter, softened, plus extra for the tin
- 250g golden caster sugar
- 3 large eggs
- 250g self-raising flour
- 3 tbsp milk
- ½ tsp salt
Filling
- 250ml double cream
- 2 tbsp icing sugar
- 200g raspberry jam
Chocolate Icing
- 80g unsalted butter, melted
- 250ml milk
- 50g cocoa powder
- 400g icing sugar
Coating
- 350g desiccated coconut
Instructions
- Preheat and Prepare Tin: Heat the oven to 200°C (180°C fan)/gas mark 6. Butter and line a 20 x 30cm rectangular baking tin with baking parchment to prevent sticking.
- Make the Sponge Batter: Using a stand mixer, beat the softened salted butter and golden caster sugar together until pale and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition to fully incorporate. Gradually beat in the self-raising flour, milk, and salt until the batter is smooth and homogeneous.
- Bake the Sponge: Spoon the batter evenly into the prepared tin and smooth the surface. Bake in the preheated oven for approximately 25 minutes or until the sponge is golden brown and feels firm to the touch. Remove from oven and allow to cool completely in the tin.
- Slice and Prepare Sponge Squares: Once cooled, carefully slice the sponge horizontally into two equal halves. Trim the edges to create neat, even corners. Cut each half into 18 squares, resulting in 36 squares total.
- Prepare the Cream Filling: Lightly whip the double cream with the icing sugar until soft peaks form. Spread a small amount of raspberry jam onto half of the sponge squares, then pipe or spread a dollop of the whipped cream on top of the jam.
- Assemble Lamingtons: Sandwich each jam and cream-covered sponge square with a plain sponge square from the remaining pieces. Place the assembled lamingtons in the refrigerator to chill while you prepare the chocolate icing.
- Make the Chocolate Icing: In a bowl, whisk together the melted unsalted butter and milk. In a separate bowl, sieve together the cocoa powder and icing sugar. Gradually add the dry cocoa and sugar mixture to the liquid butter and milk, whisking continuously to form a smooth, lump-free chocolate icing. If any lumps remain, use a hand blender to achieve a silky texture.
- Prepare Coconut Coating: Divide the desiccated coconut into three shallow bowls. This division helps prevent the coconut from becoming oversaturated with chocolate icing during dipping.
- Coat the Lamingtons: Dip each chilled lamington into the chocolate icing, ensuring it is fully coated. Immediately roll the coated lamington in the desiccated coconut, covering all sides thoroughly. Place on a wire rack to set.
- Chill Before Serving: Repeat the dipping and rolling process with all the lamingtons. Once coated, chill them in the refrigerator for at least 1 hour to set the icing and allow flavors to meld before serving.
Notes
- To ensure clean cuts, use a sharp serrated knife and slice the sponge while it’s completely cooled.
- For extra flavor, you can substitute raspberry jam with strawberry or apricot jam.
- Lamingtons can be stored in an airtight container in the refrigerator for up to 3 days.
- If icing becomes too thick while dipping, gently warm it and whisk again to restore the desired consistency.
- Use room temperature cream for easier whipping and better volume.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Keywords: Lamingtons, Australian dessert, sponge cake, chocolate icing, raspberry jam, whipped cream, coconut coating
