Some time ago I saw a picture of lamingtons in a magazine. I have to be honest – I have never tried one, and until that picture I never even knew what they were but the picture looked great. In addition the description such as: vanilla sponge first dipped in chocolate and then covered with coconut just peaked my interest. I then did some research and found a couple of recipes of lamingtons. The recipes sounded good to me, but somehow not as I imagined a lamington to be from the picture that I saw.
So having combined a number of recipes, I think I have a dessert of my taste. That being said I am not quite sure how close this is to the original lamingtons – I suppose I will have to travel to Australia to try those.
For vanilla sponge:
- 6 eggs
- 150g sugar
- 50g cornflour
- 75g flour
- 50g self-rising flour
- 200-300g shredded coconut
For chocolate sauce:
- 200g butter
- 40g cocoa
- 250g sour cream
- 140g sugar
- 80g warm water
- First, we have to prepare vanilla sponge because it needs to cool down completely before it can be cut up ready to be dipped into chocolate sauce. Pre-heat the oven to 180c.
2. In a bowl combine eggs and sugar. Place the bowl over a pan with boiling water (bain marie) and continue stirring the egg mixture until it is hot to the touch (about 40 degrees).
3. Take off the bowl and beat the mixture on high speed until it becomes voluminous and light in color. This will take approximately 10 minutes.
4. Combine both flours and cornflour and now sift the flour mixture into the egg mixture in about 3 batches, carefully incorporating each batch fully before the next one. Take care so that the egg mixture does not deflate, in order to ensure this – use a spatula and move the bowl counterclockwise while stirring from the bottom up.
5. Spread the mixture into a pan (you can use either a square or a rectangular pan – it does not make a difference, since you will be cutting up the sponge anyway). Bake for approximately 20 minutes. The baking time will vary depending on your oven and the type of pan that you used. Therefore, here I am simply noting the time that it took my sponge to bake.
6. Bake until golden and a pick inserted in the middle comes out clean. Do not mind the dots on my sponge – I added some chocolate bits to my cake.
7. Now, onto the chocolate dip. This one is rather easy. Simply combine all the ingredients in a pan and stir until fully combined.
8. Cool down to room temperature and it is ready to use.
9. Cut up the sponge into squares (I would suggest making them on the smaller side, but it is entirely up to you how big/small you want them). Using a fork dip each square into the chocolate dip and then into the shredded coconut.
10. You are now ready to enjoy those scrumptious little delights. Please follow me on Instagram under @thelondongal where I post pictures of my latest bakes and travels.