Aussie Lamington Cake

If you liked the Deluxe Aussie Burger, why not make this for dessert?

Traditionally lamingtons are small, sometimes bite-sized cakes but I thought I would make life easier by making one big cake. Putting the icing and coconut on is still a little messy, but nowhere near as bad as if you made a dozen small cakes.

Making the cake like this also allowed me to have the excuse to fill it with strawberry jam. I love the way it makes the cake seem extra moist.

I adapted this recipe from one in the February 2012 issue of Australian Good Food magazine.

As with most sponges, this cake is best eaten on the day it is made.

Ingredients:

  • 125g/4.5 oz unsalted butter, softened
  • 1 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1/2 cup milk
  • 1 and 3/4 cups self raising flour
  • approx 1/2 cup strawberry jam

Icing:

  • 2 cups icing (powdered) sugar, sifted
  • 2 tbsp cocoa powder
  • 3 tbsp boiling water
  • approx 1 cup dessicated coconut

Method:

  • Heat your oven to 180C/160C fan forced/350F.
  • Spray two 20cm/8in non stick pans (preferably springform, or silicon if you have a shaped pan) with cooking spray. If you only have one pan then that isn’t a problem – you will just have to cook the cake in two batches.
  • In a large bowl beat together the butter, sugar and vanilla until creamy.
  • Add the eggs one at a time, beating well after each.
  • Fold in half the flour and milk until combined, and then fold in the remainder.
  • Divide the mixture between the pans, (or, if you only have one pan, put half the mixture into it), and then smooth the surface.
  • Cook for approximately 15 minutes, or until lightly golden. Test that a skewer inserted into the centre of the cake comes out clean. (Repeat with the remaining mixture if you have only used one pan.)
  • Once cooked, remove the cakes from the pans and allow to cool on a wire rack.
  • When the cakes have cooled, place one on a large plate (not your serving plate), spread over the strawberry jam and then place the other cake on top.
  • Mix the icing (powdered) sugar, cocoa powder and boiling water together in a medium bowl to make a smooth icing.
  • Working quickly, cover the top and sides of the cake with the icing.
  • Then sprinkle over the coconut until the cake is evenly covered.
  • Leave the cake for at least 15 minutes so the icing can set, then transfer to your serving plate.
  • Enjoy!

Advertisements
This entry was posted in Baking and tagged , , , , , , , , . Bookmark the permalink.

6 Responses to Aussie Lamington Cake

  1. Averil says:

    YUm… Yum. I love lamington’s.

  2. This cake looks so moist with the addition of strawberry jam. I also love your star cake mold. BAM

  3. Pingback: Classic Victoria Sandwich Cake | Recipe Adaptors

  4. Pingback: Australia Day: Recipe round-up for your BBQ | Recipe Adaptors

  5. Pingback: Australia Day: Lamington Cheesecake | Recipe Adaptors

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s