- Course: Snack
- Servings : 20-25 fingers
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
Thong throwing, summer bbq’s at the beach, ferry races on Sydney Harbour, lamb, music countdowns and lamingtons are good ol’ Aussie traditions. Homemade lamingtons beat store-bought varieties any day of the week. I’ve only made lamingtons once before (but have tasted many other homemade versions) and made a huge mess rolling the lamingtons around in the icing and coconut but I’m going to share a few new tips I’ve learnt that kept the kitchen a tad tidier and reminded me that making lamingtons can be very easy. The kids will love helping you make these too!
Tip #1: Make the sponge a day in advance if you can and keep in the fridge until you are ready to roll them in the icing and coconut as it will make them easier to handle.
Tip #2: Fork the cut sponge pieces to dip into the chocolate icing mixture and coconut to keep your fingers clean and the mess to a minimum.
Nutrition Note: There is very little nutritional value in these delightful lamington fingers. Portion size is the key here – cut sponge into thin fingers or small cubes rather than large squares.
(Recipe adapted from Stephanie Alexander’s “The Cook’s Companion”)Join us on Facebook for other foodie bits and pieces.
- 5 eggs
- 3/4 cup caster sugar
- 150g plain flour
- 60g unsalted butter, melted and cooled
- 1/4 cup cocoa
- 2 cups icing sugar
- 1/4 cup boiling water
- 1/4 cup unsalted butter, melted
- 2 cups desiccated coconut
To make the sponge: Preheat the oven to 180 degrees Celsius. Grease and line a 20 x 28 cm baking tray. -
In an electric mixer beat the eggs and caster sugar together until thick and creamy. This should take around 10 mins. -
Sift in the plain flour and fold through with a large metal spoon. Trickle the melted butter down the sides of the bowl and fold in. -
Pour into the baking tray and bake for 15-18 minutes. The sponge should spring back when gently touched. -
Allow to cool slightly int the tray for 5 minutes then transfer the sponge to a wire rack and allow to cool completely. Cut sponge into fingers or small cubes, store in an airtight container and keep in the fridge overnight. -
To make the icing: Mix together 1/4 cup cocoa powder and 2 cups of icing sugar. Pour in 1/4 cup of unsalted melted butter and 1/4 cup boiling water and stir to combine. If you prefer a thinner icing add in another 1/4 cup of boiling water. -
To assemble lamingtons: Using a fork, dip the sponge into the icing mixture allowing the excess to drip off, and roll in coconut. Place on a wire rack and allow to set before storing in an airtight container. -
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