Sponge Cake (makes about 16 cute lamingtons)
A
4 large eggs, at room temp
70g fine sugar
1/4 pure vanilla extract
1/4 t cream of tartar
(B)
120g cake flour, sifted
(C)
60g melted butter (or corn oil)
Other ingredients
lemon curd (see recipe below)
70g dessicated coconut
1. Set oven at 170 C. Line bottom of 8" (20 cm) square lamington pan with paper, and grease it lightly.
2. Whisk A ingredients with a strong mixer (Kenwood, KitchenAid) till soft peaks form when you lift up your whisk. This method is more testy because the yolk has fat and the trapped air can be lost easily so do not overbeat. You have to work quickly. Another method, adding the yolks to B ingredients and whipping the whites without the yolks, will ensure a lighter cake but I personally feel lamingtons shouldn't have a chiffony texture.
3. Sift in B quickly n thoroughly. Using your hand is the best.
4. Add C and again mix quickly with your hand. Pour into prepared pan, level the batter and bake at 170 C for 15 to 20 min. Test with a thin wooden skewer the middle of the cake. If any batter sticks to the skewer, cake isn't done yet.
5. When cake is cool, trim away the brown crust and cut into 2" (5 cm) x 2" squares (or 1.5" squares, cuter!)or rectangles. Using a fork, dip cake quickly into the dip (to prevent crumbs getting into the bowl of dip, you can place cakes on a wire rack and spoon dip over. Or, you can leave cake to harden in fridge first), let excess drip off and roll it into a plate of dessicated coconut. Chill, take out 10 min before serving.
Lemon Curd
This is my lemon curd recipe. It may be too sour for you so do add more sugar if like. You can use store-bought lemon curd (not the same!), and dilute it because a runnier dip will coat easier.
Finely grated rind and juice from 1/2 lemon
1 egg, beaten
70g unsalted butter
70g fine sugar
Put everything into a small saucepan set over a pot of simmering water (double boiler) and stir till sauce thickens enough to coat back of spoon before running off. Let cool. If it gets too thick, blend in some water.
http://hungerhunger.blogspot.com/2007/08/lemon-lamingtons.html
380 g butter (cubed)
2 tsp vanilla extract
6 eggs
5 cups self-raising flour
2/3 cup caster sugar
2 cups milk
Lemon curd
150 g unsalted butter
1/2 cup lemon juice
2 tsp lemon rind (finely grated)
150 g caster sugar
2 eggs (lightly beaten)
2 cups desiccated coconut (for rolling)
Preheat oven to 180°C. Line a 29cm x29cm cake tin with baking paper. Set aside.
In a food processor, process the butter, vanilla extract and sugar until combined.
With the motor running add eggs one at a time until each one is combined.
Add the flour a cup at a time alternating with half a cup of milk until all is incorporated.
Pour into tin and bake for 55-60 minutes or until the cake is golden and a skewer pushed into the centre comes out clean.
Leave to cool in the tin for 5 minutes and turn out onto a rack to completely cool.
Cut the cake into equal squares and using cake fork or carving fork, dip each piece into the lemon curd on all sides and then coat in the dessicated coconut.
This is large cake and makes between 16 to 24 lamingtons, depending on how big you like them.
The tartness of the lemon curd cuts through the sweetness of the cake and balances the flavours.
Make sure the cake is entirely cooled before you start coating it.
This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.
https://www.kidspot.com.au/kitchen/recipes/lemon-lamingtons-1631?ref=collection_view%2Ccake-recipes
Servings 2
INGREDIENTS
For the Lemon Sponge:
87.50 g unsalted butter softened (or dairy free spread)
87.50 g Caster Sugar
1.50 St Ewe Boost the Roost Eggs
87.50 g Self Raising Flour
Zest and juice of 1 unwaxed lemon
To make the Lamingtons
50 g fresh raspberries
25 g Caster Sugar
50 ml water
12.50 g Icing Sugar sifted
75 g Desiccated Coconut
INSTRUCTIONS
Pre heat the oven to 170 degrees Celsius.
Place the butter and caster sugar into a medium sized bowl and beat until light and fluffy. Add the lemon zest.
Add the eggs one at a time, beating well after each addition. If the mix looks like it may be starting to curdle, add 1 tbsp of the flour to the mix and keep beating.
Fold in the remaining flour and then the lemon juice until you have a smooth mix.
Spoon this into the prepared loaf tin and bake for 40 minutes or until a skewer inserted into the centre of the loaf comes out clean.
Remove from the oven and cool in the tin.
While the cake is cooling you can prepare the raspberry syrup to turn the lemon cake into lamingtons.
Place the raspberries into a saucepan with the water and caster sugar.
Bring to the boil and simmer gently for 5 minutes.
Remove from the heat and blend with a stick blender until smooth. Press the puree through a sieve to remove the seeds. Beat in the icing sugar. The raspberry ‘icing’ needs to be quite runny.
Once the cake is cool, remove from the tin and peel off the parchment.
Trim the edges off the cake and cut into cubes. For small lamingtons, cut into inch and a half cubes or any size above that for larger ones.
Put the coconut into a bowl.
Dip each cube of cake into the raspberry syrup, gently shake to remove excess then toss through the coconut until the lamingtons are covered.
Repeat this process until all of the lemon cake has been transformed into lamingtons.
Place into a storage container, lined with baking parchment and refrigerate until required, or enjoy straight away.
https://stewe.co.uk/recipes/raspberry-lemon-lamingtons/