Lamington Cakes
Part 1: Cocoa Sponge
Ingredients
Method- 120g Unsalted Butter
- 220g Granulated Sugar
- 2g Vanilla Paste
- 150g Eggs
- 225g Flour (Plain)
- 14g Baking Powder
- 125ml Whole Milk
- 40g deZaan Terra Rossa cocoa powder
NOTE: Recipe can be made with all of deZaan cocoa powders
- Sift flour, cocoa powder & baking powder. Reserve until ready to use.
- Line cake pan with parchment paper & grease lightly. Preheat oven at 180ºC/350ºF.
- Cream butter, sugar and vanilla paste until pale in colour (whisk attachment).
- Gradually add in eggs. Incorporate fully after each addition.
- Fold in 1/3 of the dry ingredients.
- Add in the milk, mix until combined.
- Repeat steps 5-6 with remaining ingredients, alternating between sifted dry ingredients & milk.
- Transfer batter to cake pan and bake for 20-25 minutes.
- Allow to cool for 5-10 minutes in the pan.
- Take out of pan and transfer to wire rack until completely cool.
- Cut and freeze until ready to dip.
Part 2: Vanilla Sponge
Ingredients
Method- 125g Unsalted Butter
- 220g Granulated Sugar
- 2g Vanilla Paste
- 150g Eggs
- 260g Flour (Plain)
- 14g Baking Powder
- 125ml Whole Milk
- Sift flour & baking powder. Reserve until ready to use.
- Line cake pan with parchment paper and grease lightly. Preheat oven at 180ºC/350ºF.
- Cream butter, sugar & vanilla paste until pale in colour (whisk attachment).
- Gradually add in eggs. Incorporate fully after each addition.
- Fold in 1/3 of the dry ingredients.
- Add in the milk, mix until combined.
- Repeat steps 5-6 with remaining ingredients, alternating between sifted dry ingredients & milk.
- Transfer batter to cake pan and bake for 20-25 minutes.
- Allow to cool for 5-10 minutes in the pan.
- Take out of pan and transfer to wire rack until completely cool.
- Cut and freeze until ready to dip.
Part 3: Cocoa Coating
Ingredients
Method- 460g Confectioners’ Sugar
- 30g deZaan Terra Rossa Cocoa Powder
- 15g Unsalted Butter
- 150ml Water (boiling)
- In a bowl, add all ingredients and mix with an immersion blender until smooth.
- Keep warm for dipping.
- Reserve until cakes are ready to dip. See below for further assembly instructions.
Part 4: White Coating
Ingredients
Method- 460g Confectioners' Sugar
- 20g Milk Powder
- 2g Vanilla Paste
- 10g Cocoa Butter
- 150ml Water (boiling)
- Melt cocoa butter on a bain-marie. Keep at a steady warm temperature (35ºC/95ºF).
- In a bowl, add rest of ingredients and mix with an immersion blender until smooth.
- Stream in cocoa butter while mixing with immersion blender to a homogeneous mixture.
Part 5: Assembly
Ingredients
Method- 300g Desiccated Coconut
- Prepare all components prior to dipping.
- Place coconut on a half sheet tray lined with parchement paper.
- Warm coating and keep warm while dipping.
- With the help of a skewer, dip the cake square directly into the coating.
- Tap skewer against edge of bowl to remove excess coating.
- Remove the cake square onto the coconut and roll until completely covered with coconut.
- Transfer onto a clean sheet tray. Repeat steps 3-5 for both coatings and sponge.
- Reserve in refrigerator until ready to serve.
