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Australia Day Lamingtons Recipe


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Every Australia Day there isn't a more Aussie tradition than slapping on yellow and green zinc and eating gorgeous sticky lamingtons at the beach.  What is more Australian than a lamington?  The fluffy sponge centre, the sweet chocolate icing and the stuck-in-your-teeth fabulousness of dessicated coconut?  Yum.  Here is the world’s best lamington recipe, tried and tested at Pink Frosting!

INGREDIENTS

Butter cake
¾ cup sugar
1/3 cup water
125g butter, softened
1 teaspoon vanilla
3 eggs, separated
1½ cups self-raising flour, sifted
Chocolate glace icing
3 cups icing sugar
1/3 cup cocoa
60ml (1/3 cup) milk, approximately
1 cup coconut, approximately
Mock cream filling
2/3 cup jam
1/3 cup water
½ cup sugar
125g butter, softened
1 teaspoon vanilla

 METHOD

Butter Cake: Combine sugar and water in pan, stir over heat until sugar is dissolved, bring to boil without stirring, remove from heat, cool to room temperature.
Beat butter, vanilla and egg yolks in small bowl with electric mixer until light and creamy, gradually add sugar syrup in a thin stream while mixer is operating. Transfer mixture to a larger basin, stir in flour all at once. Beat egg whites in small bowl with electric mixer until soft peaks form, fold lightly into cake mixture in 2 batches. Divide mixture between 2 well greased bar tins, (base measures 7cm x 25cm). Bake at 180°C for 30 minutes; turn onto wire rack to cool. When cold, spread Chocolate Glace Icing over top and sides of cakes; quickly sprinkle coconut over cakes before Icing is set. Cut piece from top of each cake, spread cavity with jam, fill with Mock Cream, replace top which has been cut in half lengthwise. Decorate with strawberries, if desired.
Chocolate Glace Icing: Sift icing sugar and cocoa into heatproof bowl, stir in enough milk to give thick paste. Stir Icing over hot water until spreadable, spread over one cake at a time. Sprinkle with coconut before icing the next cake; this Icing will set quickly.
Mock Cream Filling: Combine sugar and water in pan, stir over heat until sugar is dissolved, bring to boil without stirring, remove from heat, cool to room temperature. Beat butter and vanilla in small bowl with electric mixer until light and creamy, gradually add sugar syrup in a thin stream while mixer is operating; beat until fluffy.

To freeze: Cold uniced cakes can be frozen for up to 2 months. Icing and Cream are not suitable to freeze.



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