Raw Caster Sugar
Delicately flavoured with a...
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Cakes
Chocolate Lamingtons
25 mins
25 mins
Easy
18
Light, fluffy chocolate dipped cakes rolled in coconut... a popular Kiwi favourite. Perfect for morning tea, school lunches, or as a nostalgic treat, these little square sponges are easy to make (and even easier to enjoy).
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- Ingredients
- Method
Ingredients
Sponge Cake
- 125g butter, softened
- 1 cup Chelsea Caster Sugar (225g)
- 1 tsp vanilla essence
- 3 eggs
- 1 2/3 cups plain flour (250g)
- 1 Tbsp baking powder
- 1/2 cup milk (125ml)
Coating
- 100g dark chocolate, roughly chopped
- 1 Tbsp butter (15g)
- 2 cups Chelsea Icing Sugar (300g)
- 1 cup cocoa powder (80g)
- 1/2 cup milk (125ml)
- 4 cups shredded or desiccated coconut (400g)
Filling (optional)
- 300ml cream
- 1/2 cup raspberry jam (160g)
- fresh or freeze-dried raspberries, to decorate (optional)
Additional tips
- Wheaten cornflour is made from wheat, whereas maize cornflour, or corn-starch is made from maize, and is used for gluten free baking. Wheaten cornflour is particularly good in creating a fine crumb in baking, perfect for sponge cakes.
- If you like your lamingtons filled with cream and jam, simply cut the sponge in half lengthways after step 4, spread one side with cream and the other with jam, and sandwich together.
- Any leftover lamingtons can be stored in the fridge for 2-3 days. Unfilled lamingtons will keep for a day or two longer, or can be frozen.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
18
What did you think of this recipe?
Joshua todd
Oh my goodness this tasted amazing, good job Chelsea Sugar
5
Unknown
Incredibly delicious
5
Nikki
Followed the recipe to the letter and ended up with what resembled a rubber mat. Should have stuck with the tried and trusted Edmonds sponge.
1
Anushka Gounder
Pretty good doesnt really taste like sponge cake but I was yum and pretty fun. I didn't use 6 large I use 4 normal sized and it came out just fine. :)
4
Lola
I'm a ten year old baker and I fully recommend this recipe for any age anything is possible with chelsea recipes! 10/10
5
Alisha
Fluffy and delicious 10/10!
5
nick
sponge was hard and not raised. Used a different sponge recipe turned out fine.
2
Kayla Gubb
Came out hard and tasted like egg. Would not recommend this recipe.
1
Ben
Took awhile to make. Was rubbery and flate. Also tasted like coco powder. Would rather make something else
1
Megan
I have never been able to make a sponge cake rise properly and not sink to the ground , but this one was just brilliant ! It stayed at 5cm !!! I made a one and a half mix and that was perfect! 10 / 10 I really recommend this recipe :)
5
Method
Sponge Cake
Preheat oven to 180ºC bake / 160ºC fan bake. Grease a 20cm x 30cm slice or cake tin and line with baking paper.
Place butter, sugar and vanilla in a large bowl and beat until pale and fluffy. Beat in the eggs one at a time.
Sift flour and baking powder into a separate bowl. Add half of this to the butter mixture and fold in. Stir in half of the milk. Fold in remaining flour, then remaining milk.
Transfer mixture to prepared tin and bake for 20-25 minutes, until a skewer inserted into the centre comes out clean. Leave to cool in tin for 10 minutes, then transfer to a wire rack to cool completely.
Once cool, slice into 12-15 squares and freeze for 1 hour (this helps to stop the cake crumbling into the icing!).
Coating
Place chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir until chocolate has melted and mixture is smooth. Alternatively, microwave on medium-low in bursts of 30 seconds, until melted and smooth.
Sift in icing sugar and cocoa powder. Add milk and stir until smooth (mixture should be thin enough to easily coat lamingtons, rather than a thick icing).
Place coconut in a wide bowl. Add one of the sponge cake pieces to the chocolate icing and roll to coat using 2 forks. Transfer to the coconut and roll to coat all over. Place on a baking paper-lined tray. Repeat with remaining pieces of sponge. Leave for 1-2 hours to set.
Filling (optional)
Whip cream to soft peaks. Slice each lamington in half horizontally. Spoon or pipe whipped cream onto the bottom layer, then dollop with jam and sandwich together with the top half. Decorate the top with a blob of cream and a drizzle of jam, if desired. Garnish with a fresh or freeze dried raspberry.
Additional tips
- Wheaten cornflour is made from wheat, whereas maize cornflour, or corn-starch is made from maize, and is used for gluten free baking. Wheaten cornflour is particularly good in creating a fine crumb in baking, perfect for sponge cakes.
- If you like your lamingtons filled with cream and jam, simply cut the sponge in half lengthways after step 4, spread one side with cream and the other with jam, and sandwich together.
- Any leftover lamingtons can be stored in the fridge for 2-3 days. Unfilled lamingtons will keep for a day or two longer, or can be frozen.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Icing Sugar
Icing sugar can also be...
Reviews
18
What did you think of this recipe?
Joshua todd
Oh my goodness this tasted amazing, good job Chelsea Sugar
5
Unknown
Incredibly delicious
5
Nikki
Followed the recipe to the letter and ended up with what resembled a rubber mat. Should have stuck with the tried and trusted Edmonds sponge.
1
Anushka Gounder
Pretty good doesnt really taste like sponge cake but I was yum and pretty fun. I didn't use 6 large I use 4 normal sized and it came out just fine. :)
4
Lola
I'm a ten year old baker and I fully recommend this recipe for any age anything is possible with chelsea recipes! 10/10
5
Alisha
Fluffy and delicious 10/10!
5
nick
sponge was hard and not raised. Used a different sponge recipe turned out fine.
2
Kayla Gubb
Came out hard and tasted like egg. Would not recommend this recipe.
1
Ben
Took awhile to make. Was rubbery and flate. Also tasted like coco powder. Would rather make something else
1
Megan
I have never been able to make a sponge cake rise properly and not sink to the ground , but this one was just brilliant ! It stayed at 5cm !!! I made a one and a half mix and that was perfect! 10 / 10 I really recommend this recipe :)
5
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ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
Sponge
- 125g butter, cubed, softened
- ¾ cup Chelsea Caster Sugar (170g)
- 1 tsp vanilla extract
- 2 eggs
- 1 ⅓ cups plain flour (200g)
- 2 ½ tsp baking powder
- ½ cup milk (125ml)
Icing
- 85g packet raspberry jelly crystals
- ½ cup boiling water (125ml)
- 30g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 2-3 cups desiccated coconut (200-300g)
To Serve
- 1 cup cream (250ml)
- 3 Tbsp Chelsea Icing Sugar (optional)
- ⅓ cup raspberry jam (105g)
ingredients
- Sponge cake
- 4 eggs
- ¾ cup Chelsea Caster Sugar
- ⅔ cup flour
- ⅓ cup cornflour
- 1 tsp baking powder
Strawberry Lamington coating
- 1 ½ cups water
- 85g packet strawberry jelly crystals
- 1 cup desiccated coconut
Strawberry Sauce
- 1 ½ cups strawberries
- 2 Tbsp Chelsea Icing Sugar
- 2 Tbsp strawberry jam
- To serve - 1 cup cream, lightly whipped
ingredients
Sponge Cake
- 5 large eggs, at room temperature
- ¾ cup Chelsea Caster Sugar
- 60g butter, melted, cooled
- 150g self-raising flour
Chocolate Icing
- 3 ½ cups Chelsea Icing Sugar
- ½ cup cocoa
- 50g butter, melted
- ⅔ cup boiling water
- 3 cups desiccated coconut
ingredients
- 2 cup flour
- 2 tsp baking powder
- Pinch salt
- 2 eggs
- 125gm butter
- ¾ cup Chelsea Caster Sugar
- 1 tsp vanilla
- ½ cup milk
- Chelsea Berry Flavoured Icing
ingredients
Chocolate Cake Mix
- 125g unsalted butter, softened
- ½ cup (110g) firmly packed Chelsea Soft Brown Sugar
- 1 egg
- ¾ cup (110g) Edmonds Standard Grade Flour
- ⅓ cup (35g) cocoa powder
- ¼ cup (35g) Edmonds Self Raising Flour
- 1 tsp Edmonds Baking Soda
- ¾ cup (160ml) buttermilk
Raspberry Butter Cream
- 250g unsalted butter, softened
- 3 cups (480g) Chelsea Icing Sugar
- 1 Tbsp Meadow Fresh Original Milk
- pink food colouring
- 10 fresh raspberries (45g), crushed
Chocolate Ganache
- ¼ cup (60ml) Meadow Fresh Original Cream
- 150g dark chocolate, chopped finely
- 2 Tbsp rainbow sprinkles for decoration
learn about baking
How to Choose SugarFor Baking?
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