Lamington

Lamington - Small squares of plain cake, dipped in melted chocolate and sugar and coated in desiccated coconut.
This cake originated from Australia, can be found almost everywhere i.e. coffee lounges, lunch bars, bakeries, and supermarkets. This is something I never failed to indulge whenever I am down under.

Today is my second attempt in making these little cakes and this time round, I was in the mood to photograph them and do a little write-up.

Seemly, a very effortless cake but it has its tricky bits, such as when dipping the cake in the chocolate sauce. The cake will break easily if roughly handled. Initially, when dipping the cake, I used my fingers thus the cake kinda crumbled. Then I tried using tongs & with the help of the equipment, it was much easier & less messy. And tossing it in the desiccated coconut needs quick precise movements in order to achieve even coats.

Traditionally, Lamingtons are made with sponge cakes but along the way, butter & Madeira were also used.
Here is a simplified version if U wanna try…U may use the stated sponge cake recipe or use your own tried & tested ones.

What U need:

• 1 slab Sponge Cake - (Baked in advanced & chilled before use)
• 450g Icing sugar
• 100g Unsweetened cocoa powder
• 50g Butter
• ½ cup Milk
• 2 - 3 cups Desiccated coconut

Ingredients for Sponge Cake:

• 60g Butter
• 168g Sugar
• 6 eggs
• 175g Flour
• 1 tsp vanilla extract

To make the Sponge Cake:

1. Grease and line a square 18 cm tin.
2. Cream the butter, sugar and vanilla until light and fluffy.
3. Add the eggs and further beat another 10 mins or until thick & tripled in volume.
4. Fold in the flour gently.
5. Pour the batter into the prepared tin, spread evenly, and bake in a moderate oven (180°C) for 30-40 minutes or until an inserted toothpick comes out clean.
6. Allow to stand for a few minutes before turning out on to a cooling rack.
7. Leave to cool then store in the fridge overnight for this Lamington recipe.

To make the chocolate icing:

1. Combine the sugar and cocoa in a large bowl.
2. Heat the milk and butter in a saucepan until the butter is melted.
3. Add to the sugar/cocoa mixture and mix to a fluid yet not runny consistency.

To assemble:

1. Cut the cake into squares and set aside.
2. Put the chocolate icing mixture in a bowl.
3. Dish the desiccated coconut in a shallow container or plate.
4. Have a cooling rack with paper underneath to catch the chocolate drips.
5. Using a tong, dip the sponge fingers into the chocolate icing, next toss it in the desiccated coconut covering it well, and then place on to the rack to set.
6. Once they have dried, place in an airtight container and leave to "mature" for at least a few hours, preferably overnight, before eating.