Lamingtons

Dessert, Treat

Equipment Needed: Oven, Cook Hob, Stand Mixer

Time Needed: 5 hours

✓ Gluten Free

٭ Dairy Free Option

Contains Eggs

✓ Nut Free

Lamingtons! Little squares of cake, chocolate and coconut – a big favorite in our house. This Australian treat is traditionally gluten free and can easily be make dairy free as well.

Ingredients

Sponge Ingredients

1 cup sugar 206g
3 tablespoons water 45ml
4 eggs separated
½ teaspoon vanilla extract 2.5ml
¾ cup cornstarch 112.5g
¾ cup potato starch 112.5g
½ teaspoon salt 2.5g
1 teaspoon GF baking powder 5g

Chocolate Coating Ingredients

3 cups pure icing sugar 400g
⅓ cup cocoa 200g
½ cup hot water or milk 118ml
3 cups desiccated coconut 400g

What you need to know

Lamingtons! Little squares of cake, chocolate and coconut – a big favorite in our house. This Australian treat is traditionally gluten free and can easily be make dairy free as well.

Instructions

Sponge Instructions

  1. Coat two lamington or brownie pans (25cm x 16 cm) with oil and line the bottom with non stick baking paper. Preheat oven to 180C (350F).
  2. Combine sugar and water in a small saucepan. Bring to a boil over medium heat. Stir occasionally to dissolve the sugar.
  3. Separate eggs and set yolks aside.
  4. Beat egg whites with an electric mixer to stiff peaks. While the mixer running slowly drizzle in the hot sugar mixture. Beat on high for 3 minutes. Mix in egg yolks and vanilla with a spoon.
  5. Sift together cornstarch, potato starch, baking powder and salt. Carefully fold these into the egg mixture. Pour into prepared pans. Bake for 20 – 25 minutes, until the cake springs back to touch.
  6. Remove the cakes from the oven, drop the pans from knee height, square on the floor.
  7. Immediately turn sponges out onto a wire rack or baking paper to cool upside down.
  8. Cut into squares when cool.

Coating Instructions:

  1. Combine icing sugar, cocoa and hot water (or milk in a large bowl. Mix well to create a fluid, but not too runny, icing. Add a little extra cocoa or sugar if too watery.
  2. Place coconut into a shallow container for dredging.
  3. Dip each cake square in the coating mixture making sure each side soaks up some chocolate icing
  4. Dredge each square into the coconut and place on cooling rack to dry.
  5. If the sponge cake is too fragile to dip, freeze first and dip while still frozen.

Lamingtons

Lamingtons! Little squares of cake, chocolate and coconut – a big favorite in our house. This Australian treat is traditionally gluten free and can easily be make dairy free as well.
Prep Time6 hrs
Cook Time1 hr
Total Time7 hrs
Course: Dessert
Cuisine: Australian

Ingredients

Sponge Ingredients

  • 1 cup sugar 206g
  • 3 tablespoons water 45ml
  • 4 eggs separated
  • ½ teaspoon vanilla extract 2.5ml
  • ¾ cup cornstarch 112.5g
  • ¾ cup potato starch 112.5g
  • ½ teaspoon salt 2.5g
  • 1 teaspoon GF baking powder 5g

Chocolate Coating Ingredients

  • 3 cups pure icing sugar 400g
  • cup cocoa 200g
  • ½ cup hot water or milk 118ml
  • 3 cups desiccated coconut 400g

Instructions

Sponge Instructions

  • Coat two lamington or brownie pans (25cm x 16 cm) with oil and line the bottom with non stick baking paper. Preheat oven to 180C (350F).
  • Combine sugar and water in a small saucepan. Bring to a boil over medium heat. Stir occasionally to dissolve the sugar.
  • Separate eggs and set yolks aside.
  • Beat egg whites with an electric mixer to stiff peaks. While the mixer running slowly drizzle in the hot sugar mixture. Beat on high for 3 minutes. Mix in egg yolks and vanilla with a spoon.
  • Sift together cornstarch, potato starch, baking powder and salt. Carefully fold these into the egg mixture. Pour into prepared pans. Bake for 20 – 25 minutes, until the cake springs back to touch.
  • Remove the cakes from the oven, drop the pans from knee height, square on the floor.
  • Immediately turn sponges out onto a wire rack or baking paper to cool upside down.
  • Cut into squares when cool.

Coating Instructions:

  • Combine icing sugar, cocoa and hot water (or milk in a large bowl. Mix well to create a fluid, but not too runny, icing. Add a little extra cocoa or sugar if too watery.
  • Place coconut into a shallow container for dredging.
  • Dip each cake square in the coating mixture making sure each side soaks up some chocolate icing
  • Dredge each square into the coconut and place on cooling rack to dry.
  • If the sponge cake is too fragile to dip, freeze first and dip while still frozen.