The Lamington is a small squarish piece of spongecake dipped in chocolate icing and covered in dessicated coconut.
Despite its small size, the cake has a large reputation, so much so that in 2006, the little Lamington was inducted into the National Trust of Queensland’s list of Heritage Icons. Since then each year on July 21, Australians celebrate "National Lamington Day.
Check out these simple step-by-step instructions for making perfect Lamingtons.
- 150g (5.25 oz)self-raising flour
- 35g (1.2 oz) cornflour
- 25g (.8 oz) butter
- 80ml boiling water
- 150g (5.25 oz)caster sugar
- 4 eggs at room temperature
- 270g (10oz) desiccated coconut
- 375g icing (13 oz)(confectioners) sugar
- 30g (1 oz) unsweetened cocoa powder
- 90ml milk
- 50ml boiling water
- 20g (.7 oz) butter
- Special equipment: 8 x 12" (20x30cm) cake tin, baking paper, bread knife, wire rack
- Pre-heat the oven to 350F (180C.
- Grease the cake tin and then line it with baking paper. Set aside.
- Sift together the self-raising flour and cornflour three times to aerate and make sure there are no lumps. Set aside.
- Place 25g of butter and 80ml boiling water together in a small heat-proof bowl. Set aside and allow butter to melt.
- Place the eggs in a large mixing bowl and use an electric mixer on high speed to to beat until pale and fluffy -- about 4 minutes.
- Gradually add the sugar a little at a time while beating until the mixture doubles in size and reaches the ribbon stage -- about 8 minutes. The ribbon stage means that the mixture will trail from the beaters when lifted out.
- Sift a little of the flour mixture into the egg mixture. Use a spatula to gently fold the flour through. Be gentle and don't knock the air out. Repeat process until all the flour has been added.
- Next, gently fold through the butter/water mixture then pour the batter into the lined cake tin.
- Bake for 20-25 minutes or until a skewer inserted into the middle of the cake comes out clean. Do not to open the oven until at least 20 minutes or else the sponge cake will collapse.
- Remove cake from oven and rest in tin for 4 minutes. Gently turn cake out onto a clean, kitchen cloth.
- Allow to cool slightly and then use a bread knife to cut evenly-sized squares -- you should get 9. Set aside and allow to cool.
- Prepare the icing. Combine the butter with boiling water and melt. Add the cocoa powder and stir well to dissolve and making there are no lumps. Add the milk and stir well. Next, add chocolate liquid mixture to the icing sugar and use a whisk to combine and dissolve.
- Set up your dipping station. Clear some space on a table and put down some newspaper. You should have set up in front of you, in this order: your chocolate icing mixture in a large bowl, your desiccated coconut in a large flat bowl or baking tin and a wire rack to place the dipped lamingtons. I also recommend having some kitchen towels handy.
- Take a lamington square and dip it on all sides in the chocolate icing mixture. Do not submerge the lamington as you just want to coat the surface. Next, place the square in the desiccated coconut and cover it on all sides. Pick it up gently and shake off any excess coconut. Place on wire rack and repeat process.
- Serve lamingtons with a cup of tea. Store in an airtight container for up to a week.