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Lamington cake is a very common cake of Australia. Its sponge cake is so fluffy and light, the cake square are dipped in a special chocolate sauce and then rolled into shredded coconut. In one of the many versions of its origin, they tell that was created by improvise with a day before sponge cake for the Lord Lamington's guests. It's also speculated the same Lord hated that cake was called with his own name, 'cause he wasn't respectable name for a brave and masculine gentleman.
Recipe from the blog Mowielicious.
1/4 tsp salt
225g caster sugar
200g plain flour
400g icing sugar
115g cocoa powder
100ml hot water
100g melted butter
200g desiccated coconut
1. Melt the butter in low heat and leave for more 2 minutes, always stirring. Reserve. Grease and flour a rectangular 30cm pan. Sift the flour and set aside. Preheat oven to 350˚F.
2. In an electric mixer, whisk eggs with salt on high speed until double in size. Gradually, add sugar and beat until the beater should leave a ribbon-like texture when the batter is lifted up. In low speed, add the flour and melted butter in the same time, do not use a long time to add this ingredients so the eggs won't loose so much air. When the flour and butter is ended, immediately turn off the mixer and gently fold with a spatula.
3. Pour into the prepared pan and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, cut into 5cm cubes and let cool completely over a wire rack.
4. Melt the butter and set aside. In the electric mixer, beat in high speed the icing sugar, cocoa and hot water for 5 minutes. Fold in the melted butter.
5. Dip all sides of the sponge cubes into the chocolate mixture and then toss the cubes through dessicated coconut to cover. Allow to harden on a rack.
Tips: We used just 5 jumbo eggs with two egg yolks each one.
Serve: About 20 cake squares.