Thursday, January 20, 2011

Lovely Lucy Lamington

Well it was Lemingtons to me, up until the other day when I had to search for a recipe,I always figured that anyone who called them anything other than that, was simply, wrong.

I laughed when I realised I had actually made a fool of myself on a few occassions by correcting others hahaha

My aunt made these over the festive season and needless to say we all hung ourselves on them. You're deceived by the small 'bite size' pieces, that it's so easy to just throw back a few ;)

Vanilla Sponge

500 ml (2 cups) Huletts Castor Sugar
4 Large Eggs
250 ml (1 cup) Oil
5 ml (1 tsp) Vanilla Essence
750 ml (3 cups) Flour, sifted
15 ml (1 tbsp) Baking Powder
250 ml (1 cup) Milk
Desiccated Coconut, for coating 

Chocolate Coating
500 ml (2 cups) Huletts White Sugar
250 ml (1 cup) Hot Water
45 ml (3 tbsp) Cocoa Powder
15 ml (1 tbsp) Butter OR Margarine


Vanilla Sponge

  1. Whisk the castor sugar and eggs in a mixer until light and fluffy.
  2. Add the oil and vanilla essence, and mix well.
  3. Add the sifted flour and baking powder to the mixture alternatively with the milk.
  4. Pour the creamed mixture into a greased oven tray and bake in a preheated oven at 180°C for 25–30 minutes or until golden brown.
  5. Allow to cool and cut into squares.
Chocolate Coating
  1. Heat the sugar, cocoa, butter and water until bubbly.
  2. Allow to cool, then dip the sponge squares into the sauce and roll in the coconut.

Waiting for the cake to cool so that it could be rolled in chocolate and coconut seemed to take forever even though it was only a few minutes.



To ensure that I would get that 'white-box-inside-a-chocolate-box' look, I opted to move the chocolate from the pan into a dish, only pouring small amounts of chocolate. That way, you can control how much chocolate you're using. Well somewhat ;)

My tips:
  • Ensure to follow the chocolate making part to the T. Do not leave it to boil on the stove longer than what is listed (until it bubbles) because you might just end up with crystalised bits of sugar at the bottom of the pan.
  • Have a production line – it makes it so much easier and necessary when dealing with the stickyness of liquid chocolate and coconut.

Lastly, enjoy with a cuppa tea or whatever floats your boat..

 ***I wish the sun would stay down for just one or two more days so that people don't feel guilty about indulging in the likes of LAMINGTONS!**


Joanne Maurer said...

I've never seen a dessert quite like this before. Looks DELICIOUS!!!

NuNuZa said...

then you must give this recipe a try! its very easy to follow and SO divine!

Cakebrain said...

I haven't had a Lamington yet... But I ought to try making a batch just to try! Only problem is I am not crazy about dessicated coconut. Is it vital to have dessicated coconut in a Lamington?

NuNuZa said...

Ah then u must try this recipe really is divine.

The coconut is not imperative but it does help offset the sweetness of the cake that's dipped in sweet chocolate/cocoa.

You can try it without coconut,,,its still as good! Let me know how it turns out sans coconut.