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Making Lamingtons

By January 19, 2010

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With the countdown to Australia Day underway, there's no doubt that bakers around the country are busy making Australia's favorite cake, the Lamington.

The Lamington is a small, squarish sponge dipped in chocolate icing and then covered in desiccated coconut.

Small in size but not in stature the Lamington is an Australian icon that is greatly loved but especially celebrated on January 26.

I've put together some simple step-by-step instructions that will get you on your way to making perfect Lamingtons.

But before you go there are several important tips to remember when making a basic sponge cake:

  • Measure all your ingredients carefully. I do this with scales - an essential piece of equipment for all kitchens.
  • Make sure your eggs are at room temperature.
  • Use an electric beater to beat the eggs instead of a whisk - your arm will thank you.
  • When folding in the dry ingredients, use a plastic or metal spatula rather than a wooden spoon which can often be too heavy and cause the batter to deflate.
  • Don't open oven for at least 20 minutes! Premature peeking will make the rising spongecake flop.

Photo: S. Wongkaew (2010) licensed to About.com, Inc



Comments

January 21, 2010 at 1:01 am
(1) Gemma says:

Wow. This is fantastic. Always wondered how to make these. Thanks for the super tips.

January 22, 2010 at 5:47 pm
(2) TessieL says:

This is nice recipe. Good combination of flavours: chocolate and coconut. My favourite.

January 22, 2010 at 11:23 pm
(3) australianfood says:

Thanks Gemma. I hope they work well for you.

Thanks Tessie. Yes it’s a great combination. I love chocolate anything really.

Thanks for visiting.

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