Indulge in the soft and sweet charm of our Lamingtons recipe. These iconic Australian sponge cake squares are a beloved treat, perfect for satisfying your dessert cravings. Coated in chocolate icing and desiccated coconut, they offer a delightful burst of flavor and texture in every bite.
VANILLA SPONGE:
500 ml (2 cups) Castor Sugar
4 large eggs
250 ml (1 cup) oil
5 ml (1 teaspoon) vanilla essence
750 ml (3 cups) flour, sifted
15 ml (1 Tablespoon) baking powder
250 ml (1 cup) milk
Desiccated coconut for coating
CHOCOLATE COATING:
500 ml (2 cups) White Sugar
250 ml (1 cup) hot water
45 ml (3 Tablespoons) cocoa powder
15 ml (1 Tablespoon) butter or brick margarine
1
Whisk castor sugar and eggs in a mixer until light and fluffy.
2
Add oil and vanilla essence, mix well.
3
Add sifted flour and baking powder to mixture alternatively with milk.
4
Pour the creamed mixture into a greased oven tray and bake in a preheated oven at 180ºC for 25 - 30 minutes or until golden brown.
5
Allow to cool and cut into squares.
CHOCOLATE COATING:
6
Heat sugar, cocoa, butter and water until bubbly.
7
Allow to cool, dip sponge squares into sauce and roll in coconut.
CategoryBaking
Ingredients
VANILLA SPONGE:
500 ml (2 cups) Castor Sugar
4 large eggs
250 ml (1 cup) oil
5 ml (1 teaspoon) vanilla essence
750 ml (3 cups) flour, sifted
15 ml (1 Tablespoon) baking powder
250 ml (1 cup) milk
Desiccated coconut for coating
CHOCOLATE COATING:
500 ml (2 cups) White Sugar
250 ml (1 cup) hot water
45 ml (3 Tablespoons) cocoa powder
15 ml (1 Tablespoon) butter or brick margarine
