Probably, there are no cuisines in this world that do not have a set of exotic desserts. The Australian cuisine is no different. In the present era, numerous Australians are fond of eating the Lamingtons.
It is a fluffy sponge cake that has a vibrant taste. As a result, not only the Aussies but people from other parts of the world too love making this cake.
But how to make this dish at home? If you want to make Lamingtons at home, keep reading this article. We have the recipe for making the perfect Lamingtons at home.
Lamingtons: Type Of Dish, Origin, And History
“The More You Weigh, The Harder You Are To Kidnap! Stay Safe! Eat Cakes!”
The Lamington is one of the traditional dishes of Australia. In this dish, you can find small sponge cakes that contain a layer of chocolate. If you desire to know where are Lamingtons from, you would be amazed to know that it is from Australia itself.
The grated coconut is also used in the recipe for icing and glaze purposes. If you are making it at home, you can either make it in a square or rectangle shape. Providing proper rest time is vital for Lamingtons. Otherwise, you would not get the texture.
As per history, the name of the cake comes from the name of Lord/Lady Lamington of Queensland. Some other people are sure that it is named so by the governor of Queensland, Baron Charles Cochrane-Baillie.
Well, you might be feeling bored with all these things. I am sure that you are here for the Lamington recipe. So, right from the next part, you can read about it. Just check it out!
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Ingredients
The knowledge of ingredients is vital if you need to know how to make Lamingtons. Here, the list of the ingredients is given in detail. So, you can buy each of them accordingly. Just take a look:
Serving: One medium-sized cake
Part 1: To Make the Sponge Cake
- Eggs: Three Eggs
- Soft Butter: 100 grams
- Flour: 125 grams
- Sugar: 100 grams
- Vanilla Extract: 1 Teaspoon
- Milk: 120 ml
- Baking Soda: ½ Teaspoon
Part 2: To Give the Glaze
- Icing Sugar: 500 grams
- Cocoa Powder (Unsweetened): 6 Tablespoons
- Grated Coconut (Dehydrated): 400 grams
- Soft Butter: 10 grams
- Milk: 120 ml
Directions to Make
Now that you know the ingredients to make Lamingtons, it is time to see and follow the directions. Remember, you can make the perfect cake only by following the directions dedicatedly. Have a look at the following:
Part 1: Making the Sponge Cake
- Step 1: Put the oven on preheat at 180 degrees Centigrate.
- Step 2: Beat the eggs and mix sugar with them in a big bowl. Keep beating it until the sugar completely mixes with the eggs.
- Step 3: In another bowl, mix the milk, vanilla essence, and baking soda one by one. Afterward, add butter to the mixture and beat for some time.
- Step 4: Now mix the milk mixture with the egg mixture and check for the right viscosity. You can add more sugar or milk to augment the Lamington mixture.
- Step 5: Pour the cake broth into a square bowl after giving it medium grease.
- Step 6: Once baked, keep the cake on rest for 40 minutes. Finally, cool it in the freezer for another 40 minutes.
- Step 7: Consider your Lamington to be fit for icing.
Bonus Part: Why Should You Freeze the Cake Before Coating?
Here’s one thing. I don’t want to give you a recipe and tell you that it’s easy to make. Lamingtons aren’t easy to make if you want to get it right. Personally, I think the first few trials resulted in a downright mess.
I had to get it right a few more times before I was ready to take a snapshot of the wholesome and squishy thing. But freezing the cakes makes the entire process a whole lot easier. Plus, it makes the cake taste and look better.
Here’s why you should freeze the cake before coating it to make the perfect Lamington. When you eat the cake, it needs to be moist and tender. But it’s impossible to roll a delicate cake that’s moist and tender.
You cannot properly ice the cake in such a condition, and the cake will crumble into the icing the more you try. It becomes thicker and difficult to work with.
The solution here is to leave the cake overnight and let the outer part of the cake be a little stale so that it’s easy to work with.
Part 2: Giving The Chocolate Glaze
- Step 1: Make sure your mind stands on a note that it is unimportant who invented Lamingtons. Your concern is to give your cake the perfect glaze.
- Step 2: Mix the icing sugar and cocoa powder in a pan.
- Step 3: Add milk and butter very carefully to the mixture dust.
- Step 4: Cut the entire Lamington cake into small pieces.
- Step 5: Prick and make small holes in the cake.
- Step 6: Brush the chocolaty layer on the cake generously.
- Step 7: Add grated coconut to the cake and let it rest for an hour on a cooling rack.
So, this is how you can make proper lamingtons at your place. However, do not expect that it will be perfectly tasty the first time. You need to make it all by yourself several times to reach perfection.
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Legacy Of Lamington
There is a legacy of Lamington in Australia. As you make the dish, you should know it. In 2009, the Australian Government designated 21st July 2006 as National Lamington Day. Even today, this day is celebrated with great enthusiasm. You can find people of Queensland making the cake at their places.
At present, the Lamington cake is one of the icons of Queensland. It also holds the title- ‘Innovation and Invention’.
Does Lamington have Jam and Cream?
Let’s stop the debate right here and right now. If you are making Lamington following the classic and old recipe, it won’t have jam or cream sandwiched in the middle of the cake. Was that clear enough? Many Aussie families won’t want to make Lamington any other way.
Here’s what we think – Lamingtons are standalone cakes ( awesome ones) without any filling inside. But if you decide to add jams or cream, that should be completely optional. You should only have cream or jam inside lamingtons to make them taste better than what they genuinely taste like. It’s the cherry on top, but not an integral part you cannot do without.
The cake should always feel creamy and buttery with all the moisture and tenderness inside. The chocolate coating should be thick enough to create an intense feeling of chocolate. But it should also be thin enough to soak into the spongy texture of the cake. It should be consistent and sticky enough to glue and catch the coconut.
Yes, you’ll make a mess of yourself, and the cake may not come perfectly right the first time around. But learning to make any dish right is a process that you follow at least more than once.
Frequently Asked Questions (FAQs):
Lamingtons are from Queensland itself. It was invested in this region and still remains one of the best dishes among the people.
Lake all other basic cakes, Lamingtons are made of flour, eggs, milk, and sugar. In this case, the use of chocolate and grated coconut is very important.
Many people use raspberry extracts on the Lamingtons instead of chocolate. This extract is pink in color. You can either make it by grinding the raspberries or buy some processed syrup.
Final Words!
As the process of making Lamington cakes is probably clear to you, make sure you make it at your place now. If you desire to experiment with it, you can use dry fruits in the cake as well as Tootie-fruity.
However, in such a case, you might not get the authentic taste of the cake. Even, you can use raspberry extracts instead of chocolate if you desire to break the stereotype.
Well, do not forget to let us know about your experience making the iconic Lamington at your place. You can use the comment section to share your views with us with sheer honesty.
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