Stale Cake Lamingtons Food

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LAMINGTONS



Lamingtons image

Recipe video above. There is no cake more Australian than the Lamington! The sponge in this recipe is buttery and moist, generously coated in chocolate and coconut. Sandwiching with jam and cream is optional - takes it over the top, but it's great without. KEY TIP: Freeze the sponge before coating - read Note 2.

Provided by Nagi | RecipeTin Eats

Categories     Baking

Time 1h5m

Number Of Ingredients 15

125 g / 4.5 oz unsalted butter (, softened)
1 cup (220g) caster sugar
1/2 tsp vanilla extract
3 eggs (, room temperature)
1 3/4 cups (260g) flour (, plain/all purpose, sifted (Note 1))
3.5 tsp baking powder
1/2 cup (125 ml) milk ((low or full fat))
4 cups (480g) icing sugar ((confectionary sugar), sifted)
1/3 cup (22g) cocoa powder
1 tbsp (15g) unsalted butter
150ml (1/2 cup + 2 tbsp) boiling water
3 - 4 cups desiccated coconut
Strawberry jam
1 cup (250 ml) cream
1 tbsp white sugar

Steps:

  • Preheat oven to 180C/350F (or fan forced 160C/320F).
  • Sift flour and baking powder together.
  • Grease a 20 cm x 30 cm / 8" x 12" cake pan. Line with baking paper (parchment paper), leaving an overhang on all sides (to make it easy to remove).
  • Beat butter, sugar and vanilla with an electric mixer on medium high speed until light and fluffy - about 1 1/2 to 2 minutes.
  • Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.
  • Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.
  • Pour the batter into the prepared pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
  • Stand for 5 minutes then use the overhang baking paper to lift the cake out onto a wire rack and cool completely.
  • Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours. (Note 2)
  • Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery. (Note 2)
  • Place coconut in a shallow bowl or pan with a largish surface area (Note 3).
  • Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
  • Repeat with remaining sponges.
  • Stand for 1 to 2 hours, or until set. Then serve with tea and coffee!
  • Beat cream and sugar until firm peaks form.
  • Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.

Nutrition Facts : ServingSize 114 g, Calories 369 kcal, Carbohydrate 60.5 g, Protein 4.2 g, Fat 13.7 g, SaturatedFat 9.4 g, Cholesterol 54 mg, Sodium 32 mg, Fiber 2.2 g, Sugar 46.6 g

LAMINGTONS



Lamingtons image

Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut--not sweetened.

Provided by bme

Categories     Desserts     Cakes     Yellow Cake Recipes

Time P1DT1h55m

Yield 24

Number Of Ingredients 13

2 cups all-purpose flour
4 teaspoons baking powder
⅛ teaspoon salt
½ cup butter, room temperature
¾ cup white sugar
1 teaspoon vanilla extract
2 eggs, room temperature
½ cup milk
4 cups confectioners' sugar, sifted
⅓ cup cocoa powder, sifted
2 tablespoons butter, melted
½ cup warm milk
1 pound unsweetened dried coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
  • Sift together the flour, baking powder, and salt. Set aside.
  • Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
  • Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
  • To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
  • Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 39.9 g, Cholesterol 29.2 mg, Fat 18 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 14.3 g, Sodium 124.3 mg, Sugar 27.8 g

LAMINGTONS



Lamingtons image

Enjoy a lamington with a hot cup of tea. This traditional Australian bake is filled with cream and jam, coated in a chocolate icing and rolled in coconut

Provided by Esther Clark

Categories     Dessert, Treat

Time 1h30m

Yield Makes 18

Number Of Ingredients 14

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
250ml double cream
2 tbsp icing sugar
200g raspberry jam
350g desiccated coconut
80g unsalted butter , melted
250ml milk
50g cocoa powder
400g icing sugar

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
  • Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
  • Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
  • To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
  • Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you're dipping).
  • Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.

Nutrition Facts : Calories 545 calories, Fat 31 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 47 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium

LAMINGTONS



Lamingtons image

Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut--not sweetened.

Provided by bme

Categories     Yellow Cake

Time P1DT1h55m

Yield 24

Number Of Ingredients 13

2 cups all-purpose flour
4 teaspoons baking powder
⅛ teaspoon salt
½ cup butter, room temperature
¾ cup white sugar
1 teaspoon vanilla extract
2 eggs, room temperature
½ cup milk
4 cups confectioners' sugar, sifted
⅓ cup cocoa powder, sifted
2 tablespoons butter, melted
½ cup warm milk
1 pound unsweetened dried coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
  • Sift together the flour, baking powder, and salt. Set aside.
  • Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
  • Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
  • To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
  • Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 39.9 g, Cholesterol 29.2 mg, Fat 18 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 14.3 g, Sodium 124.3 mg, Sugar 27.8 g

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