30 min prep time
20 min cooking
139 Cal / serve
Lamingtons are such an Aussie icon, so come Australia Day or even just a picnic at the beach in summer, this recipe will certainly come in handy! Get the kids involved by asking them to help ice the sponge cake, just make sure they get SOME of the chocolate on the cake!
- 4 Cage Free Eggs (200g)
- 1/2 Cups Sugar (110g)
- 1/2 Teaspoons Vanilla Bean Paste (2g)
- 1/2 Cups Plain Flour (75g)
- 1/4 Cups Cornflour (30g)
- 1/2 Cups Cocoa Powder (40g)
- 275g Icing Sugar
- 80g Desiccated Coconut
- Preheat oven to 180 C, lightly grease and line a 16 × 26cm (base measurement) baking tin baking paper.
- Place eggs and vanilla in a large mixing bowl. Beat with electric beaters until thick and creamy. Gradually add the sugar, beating until sugar has dissolved.
- Sift the flour and cornflour together. Gently fold in the sifted flour with a large metal spoon until just combined.
- Pour mixture into prepared tin, bake for 20 minutes, or until golden and a skewer inserted into the centre comes out clean. Remove, set aside to cool for 5 minutes, then remove from tin, set aside on a wire rack to cool completely. Remove paper. Trim the edges of the cake and cut into 20 even squares.
- Combine cocoa powder and 140ml boiling water in a large bowl, stir until smooth. Add icing sugar, stir until sugar has dissolved.
- Working one at a time, skewer a square of cake on a fork and hold over bowl of icing. Spoon icing over to cover, letting any excess drip off. Sprinkle lightly with coconut. Set aside on a rack over a tray, until icing has set. Repeat with remaining cake to make 20 lamingtons.
- Make sure you beat the eggs well. They should rise to be four times the volume and this should take about 10mins if not more with the electric beater!