Description
Lamingtons are tasty cakes from Australia are a rich and tasty dessert treat! Choose your favorite filling and enjoy the rich rewards.
Ingredients
Scale
Sponge Cake
- 2 1/3 cup all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 4 eggs, room temperature
- 1 1/4 cup powdered sugar
- 6 Tbsp. vegetable oil
- 2 Tbsp. honey
- 1 tsp. vanilla extract
- 1 cup milk, room temperature
Chocolate Glaze
- 2 1/2 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 6 Tbsp. milk
- 1 cup unsalted butter, but into tablespoon-sized pieces
- 1/2 tsp. vanilla extract
Nutella for filling
dessicated coconut for rolling glazed cakes in
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9″x13″ pan and line the bottom with parchment or wax paper, greasing the paper as well.
- Whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl beat the eggs and powdered sugar together with a hand mixer for 3-5 minutes or until pale in color. Gradually beat in the oil until well combined. Add the honey and vanilla and beat well.
- With the mixer on medium, alternate in the flour mixture and the milk, beginning and ending with flour and scraping down the sides of the bowl as you go.
- Pour the batter into your prepared baking pan and spread the batter evenly.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean or with just a crumb or two. Cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
- Place your cake onto a safe cutting surface. Trim the edges of the cake all the way around to remove the rough edge (about 1/4-1/2″). Cut the cake into squares in a 4 x 6 grid.
- Scoop some Nutella (I probably used about a cup and a half) into a pastry bag fitted with a long filling tip. Fill the cakes by poking in from the side with the tip and squeezing the bag. Don’t overfill, the cakes will spit out what they don’t have room for!
- To make the chocolate glaze, combine the powdered sugar, cocoa, and milk in a saucepan. Heat on low heat until melted and smooth.
- Gradually add the cut-up butter a little at a time, whisking as you go, until the butter is all melted.
- Remove from heat and whisk in the vanilla.
- Place filled cakes one at a time into the glaze, covering completely using to forks to carefully turn the cake over. Keep a spoon handy to pour glaze over any spots that are hard to get.
- Lift out each cake when it’s fully glazed and place in a bowl with your coconut. With your hands, coax the coconut over the top and sides. Then, when enough of the glaze is covered with the coconut so that you can touch the cake, you can pick it up and roll it around to cover any sparse spots. Set cakes onto waxed paper while you finish the rest.
- You can store them in the fridge for a week or so. At room temperature they will last about half that long.