Yum! Thanks for sending me the recipe for the strudel – I’ll take your word for it that it was delicious! Fantastic lamington recipe that is definitely something to keep handy for a good weekend.

Thank you. Gradually beat in the slightly beaten eggs, adding them one at a time, and beating until well-incorporated before adding the next. Cream sugar and butter with a spoon or mixer.

Time to explore Aussie cuisine, that’s for sure. https://www.jamieoliver.com/recipes/chocolate-recipes/lamingtons

Delicious magazine is a part of Eye to Eye Media Ltd. I wish I could try them all. Made these today for Australia day. Bet Emma will be squealing in delight when she sees this. 4 eggs; 200g (1 cup) granulated sugar; 1 teaspoon vanilla extract Eat, little bird’s frenchy is the luckiest person in the world!

Stir in half the milk. The sponge cake needs to be both light and fluffy, but it also needs a bit of structure so that it can hold its shape once it is rolled in the chocolate icing and coconut. This has to be one of the easiest homemade cakes we’ve made. CONVERSIONS To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients. My recipe uses real chocolate in the icing which later sets to give the lamingtons a thicker coating than normal, which is not only totally delicious, but it also helps the lamingtons to keep better for longer. magazine. Have a great day, Aw Creme, you’re so lovely. Using two forks, dip a piece of sponge into the chocolate icing mixture, making sure that all sides are coated, and allow any excess icing to drain off. Excellent recipe! To thaw, either allow them to sit out for half an hour or pop them in the microwave for 10-15 seconds each. Once dry, the icing will have set a little, but not in such a way that there would be a big contrast in texture between the icing and sponge. Hi Ingrid, I use what they call in Australia and the UK “cornflour”, which I think is called “corn starch” in the US. This recipe makes bite-sized lamingtons, which are perfect for parties.

MINI HOMEMADE LAMINGTONS. Subscribe to delicious. Repeat with the remaining flour and milk. Turn cake onto a wire rack to cool. ;-)). Hi Theresa, I’m afraid I don’t have too much experience with freezing cakes, and I have not tried to freeze this lamington sponge before. Place each cake one at a time in the chocolate sauce and roll around using a fork. haha! Thanks for the helpful recipe. https://www.wandercooks.com/simple-lamington-recipe-with-chocolate-sauce

Lamingtons apparently originated in Australia (in Queensland) but I think New Zealand also lays a claim to this cake (and many other things!

Spear one piece of sponge onto a fork, hold over a bowl and spoon over to completely cover.

Add the icing sugar (powdered sugar) and whisk in the milk until you have a thick, but slightly runny, mixture.

Beat the butter and sugar in a free-standing mixer until pale and fluffy. They are often found in local bakeries and supermarkets in Australia, though local coffee shops are increasingly serving these little cakes as a posh, yet nostalgic, bite. Most traditional recipes use a chocolate sauce which is used to lightly coat the sponge and provide a wet surface for the coconut to adhere to. To make lamingtons, you need to start with the sponge cake. Because there is real chocolate in the icing, the coating of the lamington will harden a little, a bit like icing on a cake, but it is still really delicious.


Nice easy ingredients list for this one – only three things: white bread, banana and chocolate sprinkles. It all comes down to individual taste, so you can make what you like For me, as I find both the cake and coconut to be on the sweet side, I like to use slightly more dark chocolate in my icing. Hello, you can, of course, use milk chocolate in the icing instead of dark chocolate. How much you need depends on how many people you want to feed!

Stir in half the milk.

Then lift from the bottom of the cake with the fork and transfer into the coconut. Hi Billie! Hope you will enjoy the recipe! How does the dark chocolate turn out to be?

I hope you will get a chance to make these one day! Spoon the batter into the prepared tin and spread out evenly, right into the corners of the tin. But your photos are lovely and I love the idea of you in some sort of lammy factory with the mountains of the little beauties above stacked up around you! Great to see you spreading the word on lamingtons also on this side of the world , Hi, these are so lovely!! Thanks! By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice. […], […] Lamingtons, fairy bread, meat pies, garlic prawn […]. Some have produced really eggy sponges, others have been too heavy for my liking.

This post was first published on 26 January 2012. {Rockpool Bar & Grill lamingtons with white chocolate chantilly and strawberry jam}. Cornmeal is made from crushed dried corn kernels and is used to make (amongst other things) polenta. The conversion of all the measurements was also super helpful. Hi Kiara, That’s so great to hear!

Yay! Emma!! Once coated, transfer to the wire rack to dry. I’ve never tried one of these treats, but they look amazing, and your step by step instructions are sure to be helpful when I make them. Hi Marie, That’s great that you enjoyed this recipe! It’s always a bit difficult to pinpoint why a recipe hasn’t turned out, but I hope the above helps.

I love lamingtons, I have a friend who does them and always gives me some.

I keep them on a cake stand covered with a glass lid for up to one week, though you would be lucky to still have any leftover after this time! Make Australia Day an Aussie Affair. Hi Kim, So glad you enjoyed this recipe Happy Australia Day! Happy Australia Day! ingredients Most recipes will make a butter cake for the squares, but you can replace it with any of the following: pound cake, sponge cake, Madeira cake, genoise sponge, or even store-bought sponges if you're pressed for time.

If the consistency of the icing is too thick, this would more likely produce a “harder” icing once set and which would not give the soft bite which you would expect when eating lamingtons. Donna Hay’s Seasons book and it is absolutely beautiful and a nice little holiday looking at every photo. Goodness! My question is: Can I freeze the already, cut, iced and coconut covered Lamington’s for a week and then take them out and defrost before serving? Let us know how they turn out! Then, add in the flour and eggs and mix into a thick batter. Mix together the icing sugar, cocoa, melted butter and boiling water.

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