This recipe is inspired by the Australian classic sponge cake, which is dipped in chocolate and sprinkled with desiccated coconut. I have created my own version of the cake, which is soft, moist, and filled with jam.
preparation: 2 hour(s)
making: 40 minutes
total: 2 hour(s) 40 minutes
servings: 24 pieces
nutrition: 315 calories per serving
For sponge cake
- 6 eggs
- 300g white sugar
- 300g butter
- 1 tsp lemon extract
- 300g self-raising flour how to?
- 1 heaped tsp baking powder
For chocolate sauce
- 400ml milk
- 100g butter
- 100g white sugar
- 100g cocoa powder
- 200g desiccated coconut
- 200g strawberry jam
Preheat the oven to 170C with a fan.
Prepare 2 trays (24x35cm) and line them with baking parchment.
Place the eggs into the mixing bowl and mix using a hand mixer for 2 minutes until light and fluffy.
Gradually add sugar and continue mixing until sugar dissolves.
Add butter and lemon extract and mix further until all ingredients are well combined.
Sift the flour with baking powder and add to the mixture.
Whisk for a minute or two. Do not over-mix.
Divide the mixture into two parts and tip into trays.
Bake each tray for 20 minutes at 170C or until the skewer inserted into the cake comes out clean.
Then take it out from the oven and cool it down completely.
I would recommend baking one tray at a time and placing it on the middle shelf of the oven so that both cakes are baked the same way.
In the meantime, make the chocolate sauce.
Heat the milk in a saucepan and add the butter, sugar and cocoa powder.
Stirring, combine all ingredients.
Chocolate sauce is ready when is glassy and smooth.
Pour into a bowl and cool it down.
When sponges are cooled completely, place the first layer into a large chopping board and spread the jam over, then top with the second layer.
Cut into 24 equal squares (pieces).
Gently dip a piece of cake in the chocolate sauce that rotates and cover every side and place on a wire rack to drain any excess.
Do not soak for too long. Do it gently and fairly quickly so that the dough does not absorb too much sauce. Otherwise, you may run out of sauce for all the pieces.
Then roll in coconut, and repeat these steps with every piece of cake.
Put your squares into two lined baking trays and let them rest.
Your Lamingtons are ready.
Any leftovers keep in the fridge for up to 3 days.