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Saturday, 16 January 2016
Lamingtons for an Aussie party
This is my third go at making lamingtons on my blog. The first batch of lamingtons were good and a little pumpkiny and the cake was very sticky. Since then Sylvia has developed a pumpkin-aversion. The second batch of lamingtons was vegan and used some quince syrup. They were good but not the airy sponge cake of traditional lamingtons. This third batch was excellent with a light sponge cake and rich chocolate icing. The recipe came from Masterchef's Sophie Young.
previously). However they are also slightly challenging.
Firstly there is the sponge cake which should be light and soft. Airy eggy baking is not my strength. Then there is all the faffy sifting and folding. Beware the flour bombs if you don't fold thoroughly and yet if you fold too vigourously you will beat out the air. The recipe I chose had no leavening but eggs. This made me a little nervous so I added some self raising flour. The sponge looked quite flat when out of the oven but had a really good texture.
And then there is the matter of getting the right ratio between the cake, the icing and the coconut. I had to make a tiny bit more chocolate icing which got quite thick towards the end; a spoonful of icing sugar and a drizzle of water mixed in to the remains was enough. I had lots of coconut leftover, probably because I didn't measure it in the first place. (The amount of coconut below is from the recipe I followed.)
I am sending these to Janie (and Karen) for Tea Time Treats, Mandy (and Kirsty) for Cook Blog Share, and Emily for Recipe of the Week.
More Australian baking on Green Gourmet Giraffe:
Chocolate caramel slice
Ginger fluff sponge (gf)
Honey joys (gf)
Potato boston bun (v)
Tim Tam brownies
Slightly adapted from Sophie Young on taste.com.au
125g caster sugar
75g self raising flour
50g plain flour
1 teaspoon vanilla
160ml (2/3 cup) soy milk
500g icing sugar
50g (1/2 cup) cocoa
200g dessicated coconut
Preheat oven to 190 C. Grease and line a 22cm square cake tin.
Measure flour and set aside. Melt margarine and vanilla together and set aside. Beat eggs and sugar for 4 minutes. They should be pale and creamy and about three times the original volume. Sift flour onto egg mixture until covered and fold in gently with one motion with a metal spoon. Continue doing this until all the flour is sifted. Drop a spoonful of egg and flour mixture into the margarine mixture and mix well. Now very gently fold the margarine mixture into the egg mixture until just combined.
Pour batter into prepared cake tin and bake for 20-25 minutes. The sponge should be golden and spring back when you touch it in the middle. Turn onto a wire rack lined with a tea towel. Cool.
Leave the sponge overnight (or place in freezer for 20 minutes to firm up).
When you are ready to coat the lamingtons, make the chocolate icing. Choose a heatproof bowl that is about medium mixing bowl size but not too deep because you will be dipping into it. Stir the margarine and milk in this bowl over a gently simmering saucepan of water until the butter has melted. Turn off heat and remove bowl from the saucepan. Sift the icing sugar and cocoa together and mix into the milk mixture until you have a thin icing.
Cut the sponge cake into 25 squares (ie five rows lengthways and widthways). Set up the bowl of chocolate icing with two forks and a spoon, a shallow bowl of the coconut with two forks and a large wire rack. Drop a square of cake into the chocolate icing and cover in icing, spooning icing over it if necessary. Pick up the square with two forks and hold above the bowl to let as much icing as possible drip back into the bowl. Drop the icing covered cake into the bowl of coconut. Use the forks with the coconut to toss the cake in coconut. Pick up the cake with the forks and place gently on the wire rack. As you can see in my list of equipment, I find it easiest to use different forks for the icing and coconut bowls. This recipe didn't drop much icing but will drip a little under the wire rack.
The lamingtons can be kept in an airtight container. They are best on the day of making, great the next day and then after that start to diminish in texture.
On the Stereo:
The Captain: Kasey Chambers