My girls love cake. I am the first to admit that they probably eat way too much of it and way too often. The one positive thing I take from their love of cake is because I cook it all myself I control the amount of sugar that goes into that cake. I am not trusting the guidelines or dietary information on a box. Lamingtons are a little work and we don’t have them often so when I do make them I double the batch and freeze half for when the mood strikes 🙂
Cake Batter
- 6 Eggs (room temperature)
- 1/4 cup Organic Caster Sugar
- 1 teaspoon Vanilla Extract
- 1/2 cup Cornflour
- 1/2 cup Self Raising Flour
- /2 cup Plain Flour
- 20 grams melted Butter
Preheat your oven to 180 degrees. Using an electric beater or bench mixer beats the eggs, sugar and vanilla together for 8-10 minutes or until the mixture becomes a thick custard consistency. In a separate bowl combine the flours together then sift two times. Whatever you do don’t skip this step. This is what makes your lamingtons light and fluffy. Sift the flours one final time over your egg mixture. Using a metal spoon or spatula gently fold the flours through until just combined. Fold through the melted butter. Pour your mixture into a lined slice tin. Bake for 25-30 minutes or until firm to the touch. Allow your cake to cool on the bench. Once cooled pop into the freezer for 30 minutes. This will allow you to cut your cake into neat squares without it crumbling. This batter will make approximately 24 lamington fingers or 12 large lamingtons.
Chocolate Icing
- 2 cups Icing Sugar
- 1/4 cup Cocoa
- 1/2 cup warm Milk
- 1 tablespoon melted Butter
Combine the icing ingredients in shallow bowl. Using a fork gently dredge each piece of sponge through the chocolate icing then toss in coconut until covered. Allow the lamington fingers to set on a lined baking tray for 1 hour – if you can wait that long 🙂
Enjoy…
Lisa
