I had the great pleasure of hosting this month's Daring Bakers Challenge.
When I first hosted in December 2012 our culinary journey took us to Italy as we baked Panettone. On this occasion I would like to introduce you to one of my all time favourites – the Lamington. The classic Australian Lamington is a cube of vanilla sponge cake dipped in chocolate icing then coated with desiccated coconut. Sounds simple but it is delicious! It is said that the cakes were named after Lord Lamington who was the Governor of Queensland, Australia from 1896 to 1901. Stories abound as to why the cakes came about. I like the one that tells of Lord Lamington’s maid-servant accidentally dropping a freshly baked sponge cake into some melted chocolate. Apparently Lord Lamington disliked wastage so he suggested coating the chocolate coated cake in desiccated coconut to avoid messy fingers. A good idea, I think. Some New Zealanders actually like to claim the Lamington as their creation! However the Lamington came to be, it is now firmly embedded in the Australian culture. Sold in bakeries, cafés, supermarket, at bake sales and everywhere you expect and don’t expect. The Lamington is also a star at fund-raisers with “Lamington Drives” very popular with schools, sporting clubs and many other fund-raising ventures.
Usually the cake within the Lamington is a vanilla genoise sponge made by whipping eggs and sugar
until very thick and pale. Flour (in my recipe cornflour otherwise known as cornstarch) is sifted well with baking powder and is very carefully and delicately but thoroughly folded into the eggs and sugar. A little bit of melted butter can be folded in at the end. This is optional but does add a bit of moisture to the cake. This cake is quite prized in Australia for being of a light and fluffy texture and a good sponge cake baker is highly regarded. The sponge is a little difficult to master but the key is a light hand, accurate measuring, room temperature eggs, and knowing just how long to bake it. Oh, and don’t open the oven door to peak or your cake will flop.
I would like to extend a big thank you to the amazing Daring Baker's who embraced this challenge and those who thought outside the "square" and came up with delicious and unique Lamingtons!
5 large eggs, at room temperature
1 cup (240 ml) (225 gm) (8 oz) castor (superfine) sugar
1 teaspoon (5 ml) vanilla extract
1 ¼ cups (300 ml) (200 gm) (7 oz) cornflour (cornstarch)
1 ½ teaspoons (8 gm) baking powder
1 tablespoon (15 ml) (15 gm) (½ oz) butter, melted (optional)
2¾ cups (660 ml) (250 gm) (9 oz) unsweetened desiccated coconut, to assemble
1. Preheat oven to moderate 180°C/350°F/gas mark 4.
least tripled in size, be light in colour and very foamy.
spoon to lightly fold the flour in. Some people like to use a wooden spoon but I find it too heavy.
Heavy handling now will result in a flat tough sponge. If you are using butter, thoroughly fold it in
now but lightly.
pan onto the bench top to even out the air bubbles! I have never had that much courage!
8. Bake in preheated moderate oven for 22-25 minutes. The sponge will rise quite a lot but then settle
back down. Don’t be tempted to open the oven to peak. I also warn the family to walk gently past the
oven! When baked the sponge will have shrunk very slightly from the sides and should feel springy
when pressed gently.
8. Turn the sponge out immediately onto a wire rack to cool and reverse sponge so as not to mark the
top. Allow to cool. It is best to keep the cake for a day before making the Lamingtons as the cake will
be easier to handle.
3 ¼ cups (780 ml) (400 gm) (14 oz) icing (powdered) sugar
1/3 cup (80 ml) (40 gm) (1-1/3 oz) cocoa powder
1 tablespoon (15 gm) (15 gm) (½ oz) butter, melted
½ to ¾ cup (120 ml to 180 ml) milk
Sift the icing sugar and cocoa into a heatproof bowl.
Stir in the butter and ½ cup milk. Set the bowl over a pan of hot water. Stir until icing is smooth
adding more milk to thin the icing if needed. I find I need more than ½ cup but not quite ¾ cup of
Cut the sponge cake into 24 rectangular pieces – 6 across and 4 down. To be particular you can trim
Keep the icing over the hot water to keep it melted. Place desiccated coconut in a shallow bowl.