Raw Caster Sugar
Delicately flavoured with a...
Details page sections
Desserts
Easy Chocolate Lamingtons
20 mins
25 mins
Easy
12
Light and fluffy chocolate dipped cakes rolled in coconut. We can see why lamingtons are a Kiwi favourite!
Keep my screen awake
- Ingredients
- Method
Ingredients
Sponge Cake
- ½ cup Edmonds Self Raising Flour
- ½ cup Edmonds Standard Grade Flour
- ½ cup Edmonds Cornflour
- 6 extra large eggs, at room temperature
- 1 cup Chelsea Raw Caster Sugar
- 15g butter
- 1 tbsp boiling water
- 4 cups shredded coconut (could use desiccated if that works better)
Icing
- 100g dark chocolate
- ¾ cup water
- 2 cups Chelsea Icing Sugar, sifted
- 1 cup cocoa, sifted
- ½ cup Meadow Fresh Original Milk
Filling (optional)
- 300ml Meadow Fresh Original Cream, whipped
- ½ cup jam (raspberry works well)
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
9
What did you think of this recipe?
Method
Preheat oven to 190°C bake (170°C fan-forced).
Grease a 30cm x 24cm lamington tin.
Line the base and sides with non-stick baking paper, allowing a slight overhang.
Sponge Cake (best made the day before cutting)
Sift combined flours three times into a bowl and whisk to aerate. In a separate large bowl, whisk eggs using an electric beater until thick and pale. Gradually add Chelsea Raw Caster Sugar, one tablespoon at a time, whisking after each addition until mixture is thick and sugar dissolves.
Sift combined flours over egg mixture. Combine Tararua Butter and boiling water and pour down the side of the bowl. Gently fold in until just combined. Pour mixture into prepared tin. Drop on bench to get rid of air bubbles.
Bake for 17-20 minutes or until a skewer inserted into the centre comes out clean. Cool on a wire rack, then store in an airtight container. Cut sponge cake into 12 pieces. Place coconut in a wide bowl.
Icing : Combine chocolate and water in a heatproof bowl over a saucepan of simmering water. Stir until chocolate has melted and mixture is smooth. Remove from heat. Sift in Chelsea Icing Sugar and cocoa and stir until smooth. Add Meadow Fresh Original Milk, mix until well combined. Working quickly, use a large fork to dip cake pieces into icing then roll in coconut. Leave to set.
Cut in half and sandwich together with Meadow Fresh Original Cream and jam, if desired.
Chelsea Products in Recipe
Raw Caster Sugar
Delicately flavoured with a...
Icing Sugar
Icing sugar can also be...
Reviews
9
What did you think of this recipe?
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
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
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt