Chocolate Lamingtons Recipe
Tasty, super easy lamingtons are sponge cake cubes dipped in chocolate icing and covered with desiccated coconut. Bake this easy, soft and quick only 5 ingredients sponge cake to make this famous Australian dessert.

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INGREDIENTS FOR SPONGE CAKE:

5 Eggs (standard size) at room temperature
150 grams (3/4 Cup) Caster Sugar
1 teaspoon Vanilla Essence
170 grams (1 1/3 Cup) All Purpose / Plain Flour (sifted thrice)
1/2 teaspoon Baking Powder

INGREDIENTS FOR FILLING AND COATING:

1/3 to 1/2 Cup Strawberry Jam
1 1/2 to 2 Cups Coconut (desiccated)

INGREDIENTS FOR ICING:

3 Cups Icing Sugar (sifted)
1/4 Cup Unsweetened Cocoa Powder (sifted)
1/3 Cup Milk (Hot) + 1 to 2 Tablespoons extra
1 1/2 Tablespoons Butter (melted)

METHOD FOR SPONGE CAKE:
1. Pre-heat oven to 180 C.
2. Line a rectangular baking pan/ slice tray with baking paper. (see notes)
3. Beat eggs and sugar until thick, fluffy and pale in color (around 8 to 10 minutes) in an electric stand mixer bowl with a whisk attachment or in a large bowl with a hand whisk.
4. Add vanilla essence and beat until combine.
5. Whisk flour and baking powder in another bowl.
6. Sift flour over the egg mixture (one third at a time) and fold gently with a spatula until no streaks of flour remain. Do not overmix.
7. Pour batter in baking pan, smooth the top, and tap pan a few times.
8. Bake at 180 C for 20-25 minutes. Cake is done if it springs back when pressed and sides of cake are pulling away from pan.
9. Remove cake from oven, put on a rack and cool for 5 minutes.
10. If needed run a spatula/knife around cake to release it completely from pan.
11. Then place another cooling rack upside down on top of cake, hold baking pan and cooling rack together and invert the cake.
12. Remove baking pan and paper, then turn cake again (topside up).
13. Let the cake cool completely on rack.

METHOD FOR ICING:
1. In a medium size bowl whisk icing sugar and cocoa powder.
2. Add hot milk and melted butter and mix well until sugar is dissolved.
3. You may need to add 1 to 2 tablespoons of extra milk to make the pouring consistency.

METHOD FOR LAMINGTONS:
1. Cut cake into half.
2. Spread jam evenly on bottom layer, then cover it with top layer.
3. Trim the edges and level the top if you want. (optional)
4. Cut into 15 squares.
5. By the help of forks, dip each square into icing (making sure it is completely coated).
6. Drip off any excess icing (you can put on a rack).
7. Then roll it into desiccated coconut ensuring all sides are covered.
8. Do only few at a time (or icing will dry and coconut wouldn't stick).
9. Repeat until all cake squares are completely coated.

NOTES:
1. The measurement of baking pan / slice tray used in this recipe is 5cm(H) x 35.5cm(W) x 28CM(D).
2. If you don't have a rectangular pan you can use two square pans.
3. Sift the flour for three times.
4. Do not overmix the cake batter.
5. Do not let this batter sit, and bake the cake right away.

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