I’m going to start off by saying do NOT begin making these 2 hours before you have to be somewhere. I wanted to make something nice for my winter league frisbee team. I had to leave at 9:30 and I started them at 7:30. The cake finished baking around 8:15. I started to make the chocolate sauce and that somehow took until 8:45. Now I’m assembling and haven’t packed my bag yet. It’s a disaster. Chocolate is everywhere. I’m trying to dip the sponge cake but I keep dropping it in the pot because I’m in a hurry. It was a mess. I started at perfectly assembled sponge cakes, to sponge cakes just topped with chocolate, to sponge cakes with jam, to just plain old spongecakes.
Despite their sloppy appearance, they still tasted good. And my friend licked the chocolate right off the tupperware.
Lamingtons
Ingredients
Cake
- 3 cups 390g cake flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter room temperature
- 1 1/2 cups sugar
- 2 tsp vanilla extract
- 4 eggs
- 1 cup milk
- Chocolate Icing
- 1 cup milk
- 4 tbs unsalted butter
- 1 tbs vanilla extract
- 8 cups 1040 g confectioners’ sugar, sifted
- 1 cup cocoa powder sifted
Assembly
- 1 cup jam
- 1 8.8 oz bag of unsweetened shredded coconut
Instructions
- Preheat oven to 325 F. Grease a half sheet baking pan. Line with parchment paper and grease the parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar on medium speed until light and fluffy.
- Turn your mixer to high speed and add the eggs one at a time. Then add the vanilla.
- Turn the mixer to low. Add half of the flour mixture and mix until incorporated. Then add the milk until incorporated. Then add the rest of the flour.
- Pour the batter into the pan. Gently bang the tray against the counter to remove air bubbles. Bake for about 30 minutes or until a wooden toothpick comes out clean or edges start to pull away from the pan. Sponge should spring back when gently pressing with your finger and not make an indent.
- Cool for 10 minutes.
Assembly
- In a saucepan over medium heat, combine the butter and milk until melted. Remove from heat and whisk in vanilla, confectioner’s sugar, and cocoa powder until combined. Lay the coconut shreds on a plate.
- Spread a thin layer of jam across the sponge. Cut the cake into squares and make sandwiches (with the jam in the middle).
- Dip each sandwich into chocolate using a fork. Let the excess drip. Coat in the coconut. Place on a lined baking sheet. Let sit for 15 minutes or place in fridge for 5-10 minutes.
