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Lamingtons

 

Lamingtons were named for Baron Lamington, Governor of Queensland in the late 1800's to early 1900's. Originally slang for the homburg hat which was worn by the baron, the  lamington became known as a small square of sponge cake that was carefully covered with chocolate icing and lovingly sprinkled with dessicated coconut.

Traditionally lamingtons are made with a white sponge cake with a center of  strawberry or raspberry jam. Most times though, you will find Lamingtons without the jam, or with fresh whipped cream instead of the Jam. Try all three - they are all YUMMO!

 

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Ingredients

Sponge Cake

  • 2/3 cups margarine or butter
  • 1 cup sugar
  • 1 teaspoon pure vanilla
  • 2 eggs
  • 2 cups flour
  • 3/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup milk

Glaze

  • 1 lb icing sugar (confectioners' sugar)
  • 4 Tablespoons cocoa
  • 8 Tablespoons boiling water
  • Dessicated coconut

 

 

Yummy Lamingtons

Directions

Sponge Cake

Grease a 9 x 13 inch pan.

Cream the butter and add sugar. Beat until fluffy. Add vanilla. Add eggs, one at a time, beating thoroughly after each addition. Alternately add the dry ingredients and milk.

Spread in the pan and bake 35 - 40 minutes at 350 F. Cool and remove from pan. Wrap in foil and refrigerate overnight for easier handling.

Cut into serving sizes, which would be about 2 x 1 1/2-inches

Glaze

Sift icing sugar and cocoa together. Stir in water.

Roll cakes in the chocolate icing and then in the coconut.

Please note: Traditionally, the sponge cake is placed on a long-handled fork and positioned over a large bowl of thin icing. The icing is then drizzled over the entire surface of the sponge cake and set aside on a wire rack to remove excess icing but not to harden. Once excess icing has dripped off, the cakes are then rolled in the dessicated coconut, and placed on clean racks to set.

The added bonus of lamington making is combining the excess icing and coconut and letting it set for a chocolate-coconut sweet!

Origin - Sherilyn Schamber
Cooking Information Center

 

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