hen they made Lamingtons on Masterchef recently Hubby looked at me and said, ‘Can you make those?’
I told him that I had, when I was about 12. ‘What have you been doing for the last 18 years? Make some lamingtons!’ he said in jest.
So on Sunday I thought I’d surprise him by whipping up a batch with the help of Lacey, while he was at work. She, like any other kid, loves being in the kitchen, especially when there is cake batter for tasting.
I used my trusty mixer, but I don’t think I mixed for long enough. My little lamingtons could have benefited from a little more air. So perhaps a little mixing would have helped them.
{Nom nom nom!}
Ingredients:
250g butter softened
1 1/2 cups caster sugar
2 teaspoons vanilla extract
4 eggs
2 1/2 cups plain flour, sifted
2 1/2 teaspoons baking powder, sifted
1 cup milk
3 cups desiccated coconut
Chocolate Icing
3 cups icing {confectioner’s} sugar
3/4 cup cocoa
1 cup boiling water
75g melted butter
♥ Preheat oven to 160 degrees Celsius {325 Fahrenheit}.
♥ Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until creamy. Gradually add the eggs, beating well after each addition.
♥ Add the flour, baking powder and milk, and mix until well combined.
♥ Spoon the mixture into a lightly greased 20cm x 30cm tin lined with non-stick baking paper.
♥ Bake for 40-45 minutes or until cooked when tested with a skewer. Turn out onto on a wire rack to cool.
♥ While the cake is cooling, making the chocolate icing. Combine the icing sugar, cocoa, water and butter in a bowl and whisk until smooth.
♥ Cut the sponge into squares and gently roll in the icing to coat. Roll squares in the coconut to coat, and allow to set on a wire rack.
♥ Store in an airtight container for up to 3 days.
♥ Makes 15.
♥ Enjoy
* This recipe can be found in Donna Hay’s Kids Magazine {along with lots of others}.
** For the record, Hubby was pleasantly surprised.
I wouldn't blame yourself if the cakes weren't perfect – I would consider blaming Ms Hay.
I made my first ever sponge cake a while ago, from one of Donna Hay's books and the cakes came out like bricks. Like you, I thought perhaps I needed to mix it more, or wondered if I'd put in the wrong amounts of some ingredient, so I made it again. Nope, still bricks.
Then I looked at some other recipes and they all had cornflour in them – the ingredient that gives a sponge that airy, light feeling.
So, while I love so many of Donna Hay's recipes, I'd give your lamingtons another whirl with a bit of cornflour and I reckon they'd be spot on!
PS – they look really yummy though! 🙂
Awww Yummmm!
I think this is what we will be baking next.
Thank you x
how sweet is little laceys finger and eagerly awaiting open mouth… so cute! ive never been that keen on lamingtons but everyone i know loves them… i bet yours were yummy!
yummo. think i'll be whipping up some batter of some kind today – doesn't really matter how my cakes turn out as not much of it makes it to the cake tins!!!
Perfect – now I have lamington cravings when I only just started my diet! Aargh!
The pics are divine!
They do look good! I'm not the greatest baker, I tend to eat half the mixture before it reaches the oven – disgusting, I know!
I will have to give them ago…yum! Just had a look at your EBOOK site. Well done and what a great idea. All the best!
Mmmmmm yum I love lamingtons!! But son number 2 is allergic to the preservatives they put on coconut! Strange but true!! lol So no more yummy lamingtons for me! 🙁
Yummo!
If you're after a lighter fluffier sponge, perhaps next time try separating the eggs. Mix the yolks in as normal. Then whisk the egg whites to soft peaks in a separate bowl and fold in gently. Don't beat it too much as you'll knock out the air.
Let me know if you try it 🙂
Thanks for sharing the recipe – they look yummo!! Love those photos of Lacey!! 🙂
Remembered this post and came to find the icing recipe as we are going to make lamingtons this afternoon 🙂 Except we are cheating and using store bought cake 😮