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Cakes

Dorothy's Lamingtons

Name: Dorothy's Lamingtons
Prep time: 40 min
Cook time: 20 min
Yield: 18
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

Preparation

40 mins

Bake

20 mins

Difficulty

Moderate

Servings

These Lamingtons are classic sponge cakes coated in chocolate and rolled in coconut. A tea time favourite!

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Ingredients
Method

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

Additional tips

To add a decadent touch, cut a small section in the top of each and pipe in freshly whipped cream.

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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Reviews

1

What did you think of this recipe?

lee

these lamingtons were delicious! highly recommend so fluffy!

Method

Preheat the oven to 180°C (160°C fan forced). Grease and line a 20cm x 30cm lamington tin.

Beat the eggs and Chelsea Caster Sugar in a large bowl with an electric mixer for 10 minutes, until very thick and pale. Sift in the flour and whisk in gently until mixed through. Lightly pour the cooled melted butter into the mixture and whisk again lightly until incorporated. Pour into the tin and bake for 17-20 minutes until golden and the top springs back lightly when touched. Allow to cool slightly in the tin.

Place a sheet of baking paper on top of the cake, top with a rectangular cake rack and gently flip to remove the cake from the tin. Gently peel off the baking paper. Use a second cake rack to turn the cake up the right way. Allow to cool completely. Once cooled, place the cake into a container and leave for a day before assembling the lamingtons (this gives the best results).

The next day, trim the edges and cut the sponge into squares (about 3 columns x 6 rows). Place in the fridge for approx. 1 hour to chill (optional).

For the Chocolate Icing: : Sift the Chelsea Icing Sugar and cocoa into a large bowl. Add the butter and ½ cup boiling water and mix to a runny icing. Place the coconut into a shallow bowl or tray.

You may need the extra water later if the icing stiffens while you are coating the sponge. Place squares of cake onto a fork and dip in the icing. Allow excess icing to run off. Coat the cake in the coconut on all sides. Place the lamingtons on a wire rack over a baking tray to set. Repeat. Store in an airtight container.