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Recipe Classic Sponge Lamingtons

Classic Sponge Lamingtons
  • Serves 15
  • 30 minutes
  • Difficulty Easy
  • 12 Ingredients
By

20 Comments

A light fluffy sponge with a delightful classic icing/coating. You may prefer your lamingtons plain or with cream, jam, or both cream and jam the choice is yours but this classic creation will bring out the true Aussie.

Ingredients (serves 15)

  • 125g butter, softened
  • 1 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1 3/4 cups self-raising flour, sifted
  • 1/2 cup milk
  • 2 cups desiccated coconut
  • FOR THE :Icing
  • 3 1/2 cups icing sugar mixture
  • 1/4 cup cocoa powder
  • 1 tablespoon butter, softened
  • 1/2 cup boiling water

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
  2. Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.
  3. Make icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.
  4. Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.
  5. How to make Chantilly cream.
  6. Chill your mixing bowl in the refrigerator to reduce the chance of the cream separating.
  7. Combine 300ml thickened cream, 1 tsp vanilla extract or 1/2 tsp vanilla bean paste and 1 tbs caster sugar in the bowl.
  8. Use an electric mixer or balloon whisk to whisk the cream until it forms soft peaks.
  9. To tell if it's ready, stop the mixer and lift the beaters straight up. The cream should droop slightly from the end of the beater or whisk. If it doesn't, continue beating until it does.
  10. How to make Easy and quick Strawberry Jam.
  11. 2 cups strawberries 1/2 cup sugar squeeze lemon
  12. Prepare your strawberries by hulling and chopping. Put the berries and sugar into a microwave bowl and squeeze lemon over the top. Microwave on high for 5 minutes. Stir and then microwave again on high for another five minutes. Cool and spread in the middle of the sponge along with the cream.

Notes

Note: Quick tip: I have been pushed for time on occasions and cooling overnight was just not an option ....solution..I cut the cooled cake into squares and placed them into the freezer for a couple of hours. The icing stuck well and the result was super. A lovely classic lamington that sells well at fetes, is demolished at parties or simply enjoyed any time. Cheers and please EnJoY!

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Comments

  • Yum homemade lamingtons simply are the best

    Reply

  • We love Leamington they’re so delicious thanks for the recipe!

    Reply

  • Love lamingtons. Thanks for the recipe.

    Reply

  • I always make my own lamingtons. I prefer them to the shop bought ones. Even tho they’re messy to make

    Reply

  • You can never go wrong with Lamingtons , they disappear quickly here. Even making them into fingers for the little ones. Thank you for the hint about cooling quickly.

    Reply

  • My son loves lamingtons! There are always some in the freezer – for lunch box treats

    Reply

  • I love lamington but don’t have a tin. Maybe I could make a few smaller ones.

    • Hi natct,
      I can not see a problem using any tin really, simply make the cake and cut the lamo’s to size, I even feel if the cake is to thick you can cut it in half. Then simply ice each one.
      All my best wishes to you, and happy baking. :-)

    Reply

  • I will have to try this I have always wanted to but every recipe seemed a bit hard or daunting to me, this I think I can do. Thank you.

    Reply

  • Thanks for all the lovely comments moms…yes indeed an Aussie icon that’s loved far and wide.
    And you can change it up in so many ways ..like curlytops posted coffee lamingtons are an in thing now …try adding some coffee to the icing mixture and make a mocha lamo. You can also use milk choc, dark choc, and white choc instead of icing and I have been known to tint the white choc with pink food colouring …super great for pink ribbon day . Cheers and all the best cherz.

    Reply

  • I love a healthier version of Lamingtons. I use cannellini beans, cocnutflour, coconut oild and cocnut palm syrup in the cake batter. And use nice pure and or raw ingredients for the coating.

    • HI MOM,
      Your version sounds interesting …how about sharing the recipe with us other moms …I know I would love to give them a try. :-)

    Reply

  • I love lamingtons. My Nana used to make them

    Reply

  • Who doesn’t love a lamington?

    • LOL! Excellent point – they are the best with a good cup of tea!

    Reply

  • Love a lovely lamington – thanks for this recipe.

    Reply

  • i have never made lamington’s but my girls are dying for me to make them – so thank you for this timely recipe :)

    Reply

  • I have just tried a Keytons Coffee lamington. delicious!

    Reply

  • Lovely tip about freezing. I like Lamingtons but I’ve never tried making them!

    Reply

  • A home-made lamington is heaven! Thanks so much!

    Reply
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