Delectable Lamingtons: A Step-by-Step Guide to Baking Perfection
Lamingtons, those delightful little squares of sponge cake coated in chocolate and coconut, are an Australian icon. They’re perfect for afternoon tea, celebrations, or simply a sweet treat. While they might seem intimidating to make, this detailed guide will walk you through each step, ensuring baking success. So, preheat your oven and get ready to create some delicious lamingtons!
What are Lamingtons?
Lamingtons are small, square cakes made from sponge cake, dipped in chocolate sauce or icing, and then coated in desiccated coconut. The origin of the lamington is a bit murky, with several stories circulating. One popular account attributes the creation to Lord Lamington, the Governor of Queensland from 1896 to 1901. It’s said that a cook accidentally dropped a sponge cake into melted chocolate and, to avoid wasting it, covered it in coconut. Another story suggests it was created by his chef, Armand Galland, to feed unexpected guests when resources were short. Regardless of the true origin, lamingtons have become a beloved national treat in Australia and are enjoyed worldwide.
Why This Recipe Works
This recipe is designed for success, even for beginner bakers. Here’s why:
* **Detailed Instructions:** Each step is clearly explained with plenty of tips and tricks.
* **Precise Measurements:** Accurate measurements are crucial for baking, and this recipe provides them.
* **Troubleshooting Tips:** We’ve included common pitfalls and how to avoid them.
* **Flavor Variations:** We offer suggestions for customizing your lamingtons to your liking.
Ingredients You’ll Need
Before you begin, gather all your ingredients. This will make the process smoother and prevent you from scrambling for items mid-baking.
For the Sponge Cake:
* 225g (1 cup) unsalted butter, softened
* 225g (1 cup) caster sugar (superfine sugar)
* 4 large eggs
* 2 teaspoons vanilla extract
* 300g (2 1/2 cups) self-raising flour, sifted
* 60ml (1/4 cup) milk
For the Chocolate Coating:
* 250g (9 ounces) dark chocolate, chopped
* 60g (1/4 cup) unsalted butter
* 240ml (1 cup) milk
* 30g (1/4 cup) cocoa powder, sifted
* 400g (14 ounces) desiccated coconut
Equipment You’ll Need
* 9×13 inch baking pan
* Parchment paper
* Electric mixer (stand mixer or hand mixer)
* Mixing bowls
* Spatula
* Wire rack
* Shallow dish for coconut
* Double boiler or heatproof bowl and saucepan
Step-by-Step Instructions
Follow these instructions carefully for perfect lamingtons every time.
Making the Sponge Cake:
1. **Preheat the oven:** Preheat your oven to 180°C (350°F). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. **Cream butter and sugar:** In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. This usually takes 3-5 minutes using an electric mixer. The mixture should be pale and almost doubled in volume. Proper creaming incorporates air, which is essential for a light and airy sponge.
3. **Add eggs:** Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of flour to help bind it together. Add the vanilla extract.
4. **Sift dry ingredients:** In a separate bowl, sift together the self-raising flour. Sifting is important to remove any lumps and create a lighter texture.
5. **Alternate adding dry and wet ingredients:** Gradually add the sifted flour to the butter mixture, alternating with the milk. Begin and end with the flour. Mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
6. **Pour into pan:** Pour the batter into the prepared baking pan and spread it evenly.
7. **Bake:** Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown on top and spring back when lightly pressed.
8. **Cool completely:** Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and allows it to cool evenly. Once completely cool, wrap the cake tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This will make it easier to cut and dip without crumbling.
Making the Chocolate Coating:
1. **Prepare the chocolate:** Chop the dark chocolate into small pieces. This will help it melt more quickly and evenly.
2. **Melt chocolate and butter:** In a double boiler or a heatproof bowl set over a saucepan of simmering water (making sure the bottom of the bowl doesn’t touch the water), melt the chocolate and butter together, stirring occasionally until smooth. Alternatively, you can melt the chocolate and butter in the microwave in 30-second intervals, stirring in between, until smooth.
3. **Add milk and cocoa:** Remove from heat and whisk in the milk and sifted cocoa powder until the mixture is smooth and glossy. Sifting the cocoa powder prevents lumps in the chocolate coating.
4. **Cool slightly:** Allow the chocolate coating to cool slightly until it’s thick enough to coat the cake without being too runny. If it’s too runny, it won’t adhere well to the cake.
Assembling the Lamingtons:
1. **Cut the cake:** Using a sharp serrated knife, trim the edges of the chilled sponge cake to create neat edges. Then, cut the cake into even squares or rectangles, about 5cm (2 inches) in size.
2. **Prepare for dipping:** Place the desiccated coconut in a shallow dish.
3. **Dip in chocolate:** Using two forks or a dipping tool, dip each cake square into the chocolate coating, ensuring it’s completely covered. Let any excess chocolate drip off.
4. **Coat in coconut:** Immediately transfer the chocolate-coated cake to the dish of desiccated coconut and gently roll it around to coat all sides evenly.
5. **Set on a wire rack:** Place the coconut-coated lamington on a wire rack to allow the chocolate to set. This prevents the lamingtons from sticking to the surface.
6. **Repeat:** Repeat the dipping and coating process with the remaining cake squares.
7. **Chill:** Once all the lamingtons are coated, chill them in the refrigerator for at least 30 minutes to allow the chocolate to set completely.
Tips for Success
* **Use quality chocolate:** The quality of the chocolate will greatly affect the taste of your lamingtons. Use a good-quality dark chocolate for the best flavor.
* **Don’t overbake the cake:** Overbaked cake will be dry and crumbly, making it difficult to work with. Check for doneness with a wooden skewer.
* **Chill the cake:** Chilling the cake before cutting and dipping is crucial. It firms up the cake, making it easier to handle and preventing it from crumbling.
* **Cool the chocolate coating:** Allowing the chocolate coating to cool slightly ensures that it’s thick enough to adhere to the cake properly.
* **Work quickly:** The chocolate coating will start to set quickly, so work efficiently when dipping and coating the lamingtons.
* **Use two forks or dipping tools:** Using two forks or dipping tools makes it easier to handle the cake squares and ensures they are fully coated in chocolate.
* **Sift ingredients:** Sifting the flour and cocoa powder removes lumps and creates a smoother texture.
Variations and Customizations
Lamingtons are incredibly versatile, and you can easily customize them to suit your taste.
* **Jam-filled lamingtons:** Cut the cake squares in half horizontally and spread a layer of your favorite jam (such as raspberry or strawberry) in between before dipping them in chocolate and coconut.
* **Cream-filled lamingtons:** Similar to jam-filled lamingtons, you can fill them with whipped cream or pastry cream.
* **Lemon lamingtons:** Add lemon zest to the sponge cake batter and use a white chocolate coating flavored with lemon juice or extract instead of the chocolate coating. Replace the coconut with finely shredded lemon zest.
* **White chocolate lamingtons:** Use white chocolate instead of dark chocolate for the coating.
* **Coffee lamingtons:** Add a tablespoon of instant coffee powder to the chocolate coating for a coffee-flavored twist.
* **Colored coconut:** Add a few drops of food coloring to the desiccated coconut and mix well to create colored coconut for a festive look.
* **Different coatings:** Experiment with different coatings, such as crushed nuts, sprinkles, or freeze-dried fruit.
Serving and Storing Lamingtons
Lamingtons are best served at room temperature. They can be stored in an airtight container in the refrigerator for up to 3 days. Before serving, allow them to come to room temperature for about 30 minutes. They can also be frozen for up to 2 months. Thaw them in the refrigerator overnight before serving.
Troubleshooting
* **Cake is dry:** You may have overbaked the cake. Make sure to check for doneness with a wooden skewer and remove it from the oven as soon as it’s ready. Also, ensure you’re using the correct measurements of ingredients.
* **Chocolate coating is too thin:** Allow the chocolate coating to cool slightly before dipping the cake squares. If it’s still too thin, add a bit more melted chocolate.
* **Coconut is not sticking:** Make sure the chocolate coating is still wet when you roll the cake squares in the coconut. If the chocolate has already set, the coconut won’t adhere properly.
* **Cake is crumbling:** Make sure you chill the cake before cutting and dipping. This will firm it up and prevent it from crumbling.
* **Lamingtons are too sweet:** Reduce the amount of sugar in the sponge cake batter or use a less sweet chocolate for the coating.
Nutritional Information (Approximate)
* Calories: 250-300 per lamington
* Fat: 15-20g
* Carbohydrates: 25-35g
* Protein: 2-3g
(Note: Nutritional information is approximate and may vary depending on the specific ingredients used.)
Conclusion
Lamingtons are a delightful treat that’s surprisingly easy to make at home. With this detailed guide and a little practice, you’ll be whipping up batches of these iconic Australian cakes in no time. So, gather your ingredients, preheat your oven, and get ready to enjoy the deliciousness of homemade lamingtons!