The lamington is an Australian culinary icon. It consists of sponge cake dipped in chocolate and then rolled in desiccated coconut. It was accidentally created by a maid-servant of the thoroughly British Govenor of Queensland, Lord Lamington, in 1901. The maid-servant was working at Government House, Brisbane, when she accidentally dropped the Governor’s favourite sponge cake into some melted chocolate.
Lord Lamington was not a person of wasteful habits and suggested that it be dipped in coconut to cover the chocolate to avoid messy fingers.
Devouring this new taste sensation with great delight, Lord Lamington proclaimed the accident a magnificent success, and the great Australian lamington was born.
Ingredients
- 6 eggs
- 2/3 cup caster sugar
- 1/3 cup cornflour
- 1/2 cup plain flour
- 1/3 cup self raising flour
- 2 cups desiccated coconut
- Icing – 4 cups icing sugar
- 1/2 cup cocoa powder
- 15g butter
- 1 cup milk
Method
- Preheat oven to 180˚C or 160˚C for fan forced oven. Grease and line baking tray (20cm x 30cm) with paper.
- Beat eggs in medium bowl with electronic mixer about 10 mins or until think and creamy. Gradually add sugar, beating between additions. Fold in the sifter flours. Pour into tray.
- Bake approx 35 mins. Cool on rack.
- Icing – Sift icing sugar and coca into heatproof bowl. Stir in butter and milk. Set over medium saucepan of simmering water and stir until icing is of a coating consistency.
- Cut cake into squares and dip in chocolate icing then roll in cocnut.
NOTE: This is a messy process. Your kitchen will be covered in chocolate and coconut. See below. Enjoy, and Happy Australia Day.
