Lamington
Ingredients
- 2.7 pcEgg (at room temperature)
- 100 gWhite sugar
- 0.7 tspVanilla extract
- 33.3 gUnsalted butter (melted)
- 100 gWheat flour (sifted)
- 0.7 tspBaking powder
- 66.7 mlWhole milk
- 33.3 gUnsweetened cocoa powder
- 133.3 gIcing sugar (sifted)
- 100 gShredded coconut (dried)
Method
A light, fine-crumbed sponge cake coated in a thin layer of chocolate icing that soaks slightly into the cake. The desiccated coconut provides a distinct grainy and crunchy texture.
- 1
Whisk eggs with white sugar and vanilla extract vigorously. The mixture should triple in volume, turn pale, and form a thick ribbon when the whisk is lifted.
- 2
Sift the wheat flour and baking powder over the eggs. Gently fold in with a spatula using a rotating motion to avoid deflating the batter.
- 3
Melt the butter and mix it with a small portion of the batter, then pour it back into the main bowl. Add the whole milk. Mix just enough to combine.
- 4
Pour into a rectangular tin. Bake at 180°C. The cake is ready when golden and it springs back after a light touch.
- 5
Cool completely, ideally overnight in the fridge to firm up the crumb. Cut into clean 5 cm squares.
- 6
Mix icing sugar (missing) with unsweetened cocoa powder, a bit of melted butter, and boiling water. The sauce should coat the back of a spoon without being too thick.
- 7
Dip each cake square into the chocolate, drain briefly, then immediately roll in desiccated coconut (missing) until fully covered.
Frequently asked questions
How do you get this dish right?
- Bake the sponge a day ahead; it will be much easier to slice without crumbling.
- Use two forks for dipping the cakes to keep your hands clean and the coconut coating pristine.
How long does this dish keep?
Keep for 3 to 4 days in an airtight container in a cool place. They are often better the next day.
