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Finished and plated dish: Authentic Australian Lamingtons: Chocolate-Coconut Sponge Cakes
Fotografía del plato terminado: Authentic Australian Lamingtons: Chocolate-Coconut Sponge Cakes
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Authentic Australian Lamingtons: Chocolate-Coconut Sponge Cakes

Por Álvaro (RecetAI)•Actualizada recientemente
Australia
Dreamy Desserts, Afternoon Tapas
Traditional
  • 16
    servings
  • 310 kcal/serving
  • medium

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Soft pastry/cake flour (wheat)

    250 g

  • Refined white sugar

    200 g

  • Unsalted butter (softened at room temperature)

    115 g

  • Large eggs (L) at room temperature

    180 g

  • Whole milk (at room temperature)

    120 ml

  • Baking powder

    2 cucharaditas (10 g)

  • Pure vanilla extract or paste

    1 cucharadita

  • Fine salt

    1/4 cucharadita

  • Icing (powdered) sugar, sifted

    400 g

  • Pure unsweetened cocoa powder

    40 g

  • Boiling water

    120 ml

  • Melted butter (for the icing)

    15 g

  • Desiccated coconut (not too fine, not thick flakes)

    250 g

Utensils needed

    About this recipe

    The Lamington is indisputably the 'National Cake of Australia'.

    Its invention in the late 19th century is attributed to Armand Galland, the French chef to Lord Lamington (then Governor of Queensland).

    Legend has it that Galland, faced with unexpected guests, took a day-old vanilla sponge cake, cut it into cubes, dipped it in a thin liquid chocolate coating, and tossed it in desiccated coconut to prevent the diners' fingers from getting sticky.

    The result was a resounding success.

    An authentic Lamington does not use a thick frosting or chocolate ganache, but an 'icing' (a very fluid, warm cocoa syrup) that is lightly absorbed by the outer layer of the sponge, creating a juicy margin beneath the dry coconut 'crust'.

    Some include a thin layer of raspberry jam in the middle, but the classic and purist version is just the steadfast butter sponge.

    Instructions

    1
    Step 1

    Step 1

    The Spongy Cake (The Soul): Preheat oven to 180°C (350°F). Line a 20x20 cm (8x8 inch) square pan with parchment paper. In a large bowl, beat the 115g of soft butter with the 200g of sugar until pale and very fluffy (creaming, 3-4 mins). Add the eggs one by one, beating well after each addition. Mix in the vanilla.

    You will need:

    115 gUnsalted butter (softened at room temperature)200 gRefined white sugar3 unidadesLarge eggs (L) at room temperature1 cucharaditaPure vanilla extract or paste
    2
    Step 2

    Step 2

    The Perfect Square Bake: Sift the flour (250g), baking powder, and salt. Add half the dry ingredients to the creamed butter and mix on lowest speed or by hand with a spatula. Pour in half the milk (60ml) and mix. Repeat with remaining dry ingredients and milk until smooth, do not overmix. Pour into the pan, smooth the top, and bake for 30 minutes, or until a toothpick comes out clean. Let cool completely in the pan, then turn out onto a wire rack.

    You will need:

    250 gSoft pastry/cake flour (wheat)2 cucharaditas (10 g)Polvo de hornear (levadura química)1/4 cucharaditaFine salt120 mlWhole milk (at room temperature)
    3
    Step 3

    Step 3

    The Cold Rest (The Structural Secret): This is the most critical step people skip. A fresh cake will crumble to pieces when dipped. Wrap the completely cold square cake tightly in plastic wrap and chill in the fridge or freezer for at least 2 hours (or overnight). Once firm and cold, use a serrated knife to trim the hard outer crusts so it is perfectly straight, then cut exactly into a 16-cube grid (approx 4x4 cm each).
    4
    Step 4

    Step 4

    The Fluid Icing (Magic Coating): Don't aim for a thick ganache. In a large bowl, sift the 400g of icing sugar and 40g of cocoa. Make a well in the center and pour in the 120ml of boiling water and 15g of melted butter. Whisk vigorously until you have a wonderful, glossy, completely liquid black syrup. If it's too thick, it won't penetrate the crumb; add 1 more tbsp of hot water if needed. Keep it warm while dipping.

    You will need:

    400 gAzúcar glas (impalpable), tamizada40 gPure unsweetened cocoa powder120 mlBoiling water15 gMelted butter (for the icing)
    5
    Step 5

    Step 5

    The Two-Fork Dipping Technique: Set up a linear station: cold cake cubes on the left, deep bowl of warm cocoa icing in the center, wide dish of desiccated coconut on the right. Skewer a cold cake cube with a fork and submerge it completely in the warm cocoa bath, turning it quickly. Use a second fork to lift it, draining the excess liquid drastically (too much cocoa will make clumpy mud with the coconut).

    You will need:

    250 gDesiccated coconut (not too fine, not thick flakes)
    6
    Step 6

    Step 6

    The Coconut Toss and Curing: Drop the wet cube onto the bed of coconut. With clean hands, bury the cube by tossing coconut drily over it (don't roll the wet cake or you'll gather wet clumps). Press the coconut lightly onto all 6 sides to adhere evenly. Place the finished lamingtons on a wire rack. Let them rest at room temperature for at least 1 hour so the chocolate 'cures' (sets) and bonds the coconut to the juicy cake.

    Your culinary masterpiece is ready to enjoy!

    Share your version and surprise your guests with art and flavor.

    Celebración cómica y surrealista de Authentic Australian Lamingtons: Chocolate-Coconut Sponge Cakes, con ingredientes: Soft pastry/cake flour (wheat), Refined white sugar, Unsalted butter (softened at room temperature), Large eggs (L) at room temperature, Whole milk (at room temperature).

    Composición final humorística de Authentic Australian Lamingtons: Chocolate-Coconut Sponge Cakes con Soft pastry/cake flour (wheat), Refined white sugar, Unsalted butter (softened at room temperature), Large eggs (L) at room temperature, Whole milk (at room temperature)
    Imagen final de la receta Authentic Australian Lamingtons: Chocolate-Coconut Sponge Cakes, ingredientes: Soft pastry/cake flour (wheat), Refined white sugar, Unsalted butter (softened at room temperature), Large eggs (L) at room temperature, Whole milk (at room temperature)

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