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Lamington is a dessert of Australian origin. It consists of squares of sponge cake traditionally coated first in a layer of chocolate sauce, then in desiccated coconut. Lamingtons are sometimes served as two halves with a layer of cream or strawberry jam in between.
Ingredients (16 pieces)
For Cake
All purpose flour (Maida) – 100 gms
Baking powder – ¾ tsp
Butter – ¼ cup
Powdered White Sugar – ½ cup
Eggs- 1
Vanilla essence – 1/3 tsp
Milk – ¼ cup
For Chocolate Sauce
Icing sugar- 1 cup
Cocoa powder – 20 gms
Butter – 1½ tbsp
Milk – 4 tbsp
For coating
Dessicated Coconut – 1 cup
Method
Preheat your oven to 180°C. Dust a baking dish of around 4 inch square.
In a large bowl sieve the flour and baking powder together.
Beat the butter add sugar till light and fluffy.
Add eggs, one at a time, beating well after each egg. Add the vanilla essence and beat until combined.
Now add half of the flour mixture and half of the milk and blend. Add another half maida and milk and mix till blended completely.
Pour the batter into your prepared pan and smooth the top with the help of the spatula (as the batter is little thick).
Bake in preheated oven at 180°C for about 22-25 minutes, or until a skewer inserted in the cake comes out clean.
Place the pan on a wire rack, for about 5-10 minutes to cool. Now take out the cake from the pan and let it cool completely.
Now cut the cake into 16 squares (approx. 1 inch size).
Chocolate Sauce
Add the icing sugar, cocoa powder, butter and milk in a glass bowl placed over a pan of simmered boiling water (double boiler method). Stir the mixture until it is melted and becomes smooth.
Final Assembling
Place the coconut on a large plate and keep aside.
Dip the squares of cake into the chocolate sauce (one at a time) and then roll the cake squares in the coconut. Gently place the Lamingtons on a clean wire rack to set completely.
Once the Lamingtons have set, store in an airtight container for several days.
NOTE:- If the sauce becomes thick, again place the it over the simmered boiling
boilin water and reheat until it is smooth again.
Ingredients (16 pieces)
For Cake
All purpose flour (Maida) – 100 gms
Baking powder – ¾ tsp
Butter – ¼ cup
Powdered White Sugar – ½ cup
Eggs- 1
Vanilla essence – 1/3 tsp
Milk – ¼ cup
For Chocolate Sauce
Icing sugar- 1 cup
Cocoa powder – 20 gms
Butter – 1½ tbsp
Milk – 4 tbsp
For coating
Dessicated Coconut – 1 cup
Method
Preheat your oven to 180°C. Dust a baking dish of around 4 inch square.
In a large bowl sieve the flour and baking powder together.
Beat the butter add sugar till light and fluffy.
Add eggs, one at a time, beating well after each egg. Add the vanilla essence and beat until combined.
Now add half of the flour mixture and half of the milk and blend. Add another half maida and milk and mix till blended completely.
Pour the batter into your prepared pan and smooth the top with the help of the spatula (as the batter is little thick).
Bake in preheated oven at 180°C for about 22-25 minutes, or until a skewer inserted in the cake comes out clean.
Place the pan on a wire rack, for about 5-10 minutes to cool. Now take out the cake from the pan and let it cool completely.
Now cut the cake into 16 squares (approx. 1 inch size).
Chocolate Sauce
Add the icing sugar, cocoa powder, butter and milk in a glass bowl placed over a pan of simmered boiling water (double boiler method). Stir the mixture until it is melted and becomes smooth.
Final Assembling
Place the coconut on a large plate and keep aside.
Dip the squares of cake into the chocolate sauce (one at a time) and then roll the cake squares in the coconut. Gently place the Lamingtons on a clean wire rack to set completely.
Once the Lamingtons have set, store in an airtight container for several days.
NOTE:- If the sauce becomes thick, again place the it over the simmered boiling
boilin water and reheat until it is smooth again.
lag gi 
RK
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