Lamingtons are sponge cakes dipped in chocolate icing and covered with coconut. The origin of this cake is Australia but it is also found in South African cafes. For this month's Baking Eggless Group challenge, I chose Lamingtons from David Lebovitz's blog. Mostly two layers of square cake pieces are sandwiched together with a layer of jam. But David uses chocolate icing itself. I followed his recipe except for the sheet cake. It was so delicious. I used fresh grated coconut instead of the store bought variety. The flavour of coconut combined with chocolate was superb. My hubby who is not a great fan of chocolates liked it very much. I also sent some pieces to our office. When I visited office after 2 days, they were all talking about this cake. They all loved it so much. My daughter ate the cake with out the coconut and she was so impressed with it. So over all this project was a great success.
Ingredients:
For The Sheet Cake:
Flour/ Maida-250gm
Salted Butter-100gm
Condensed Milk-400gm (1tin)
Milk-1cup
Baking Powder-2tsp
Baking Soda-1tsp
Vanilla Essence-1tsp
For The Icing:
Bittersweet Chocolate-80gm (I used Cadburys Bournville)
Milk Chocolate-90gm (I used Cadburys Dairy Milk)
Cocoa Powder-3tbs
Powdered Sugar-1 1/2cups
Milk-3/4cup
Butter-40gm
Grated Coconut-3cups
Procedure:
The Sheet Cake:
- Preheat
oven to 160C.
- Cream
butter and condensed milk until smooth.
- Add
vanilla essence and milk and mix well.
- Mix
flour, baking soda and baking powder in a separate bowl.
- Add
the flour mixture to the milk butter mixture and fold gently.
- Grease
and dust a 9”
* 12”
tray.
- Pour
the batter into the tray and bake it in the preheated oven.
- Bake
for 25minutes/ until a tooth pick inserted comes out clean.
- Remove
from oven and allow it to cool.
- Invert
it on a wire rack and remove the tray.
- Allow
it to cool.
The Chocolate Icing:
- In a
large bowl add chocolate and butter.
- Place
it on a pan of boiling water. The bowl must be bigger than the water pan.
- Let
the chocolate and butter melt in the double boiler.
- Add
milk and whisk until smooth.
- Remove
from heat and add cocoa powder and powdered sugar.
- Mix
well until creamy.
Assembling the
Lamingtons:
- Trim
the cake to get a neat rectangle.
- Cut it
into 12 equal pieces.
- Slice
each piece horizontally into two pieces.
- Apply
the icing on one piece and place the other half on it.
- Finish
with the remaining pieces.
- Take
grated coconut in a large bowl.
- Dip
the cake slices in the icing and roll to coat.
- Remove
from icing and allow the excess to drip.
- Place
it in the bowl of coconut and coat all the sides evenly.
- Remove
from bowl and place it on a wire rack.
- Set it
aside for 2 hours. The coconut and the cake will absorb the icing.
- Serve with
a cup of coffee. The remaining pieces can be refrigerated.
Melt chocolate and butter in a double boiler.
Add cocoa powder and sugar. Whisk well.
Prepare a smooth icing.
Cut the sheet cake into 12 equal parts and cut each rectangle into two horizontally.
Apply the icing on one side.
Place the other part on top.
Dip the piece into the prepared icing.
After coating evenly, remove the cake.
Place it in a bowl of grated coconut. Coat all sides with coconut.
Place on wire rack.
You can refrigerate for a firmer cake. But the gooey icing on soft cake was fantastic..
Labels: AUSTRALIAN, BAKES, BAKING EGGLESS, BUTTER, CAKE, CHOCOLATES, COCOA POWDER, CONDENSED MILK, EGGLESS, FLOUR