This is part of Blog Party #18:Black and White.
With the theme of black and white there really was only one thing I could make - that classic of the Australia kitchen (and don't be believing the claims by the Scots or the New Zealanders that they invented them), the Lamington. It is, after all, the ultimate white and blackish sweet treat.
In its simplest form, the Lamington is basically a sponge cake that is cut into small squares, then dipped in a thin chocolate icing before being rolled in desiccated coconut and left to set.
Variations will see the squares sandwiched with jam and/or cream before being dipped and coated.
For the blog party I've decided to present lamingtons in a slightly modified form. I've used a small pyramid silicon mould sheet to make bite sized pyramid lamingtons and for comparison I also made some larger pyramid lamingtons. Naturally you can use this recipe to make traditionally shaped lamingtons - the choice is up to you!
[Makes about 48 small pyramids or 12 large pyramids]
For the sponge cake:
3 duck eggs (chicken eggs are fine) at room temperature
110 grams caster sugar
110 grams self raising flour, triple sifted
2 tablespoons milk
For the chocolate icing:
1 cup pure icing sugar
1/3 cup cocoa powder
desiccated coconut, for coating
Make the sponge cake:
Place the eggs into the bowl of your mixer and whisk until thick and creamy. Sprinkle in the sugar a tablespoon at a time - make sure the sugar is dissolved before adding the next spoonful.
Remove the bowl from the mixer. Add half the sifted flour and one tablespoon of milk to the egg mixture and using a metal spoon fold these ingredients through. Be careful not to deflate the mix. When it's almost incorporated add the remaining flour and milk and once again fold them through until just combined.
If you want to make traditional lamingtons, use a 20x30cm (7x11 approx.) cake pan.
If using moulds, just spoon in the mix until three-quarter full.
Bake in a preheated 180°C/350°C oven until golden brown. The times will vary depending on the type and size you are making. The small pyramids took around 10 minutes, the large between 15-20 minutes.
Let them cool slightly before removing from the moulds and place on a wire rack.
Make the chocolate icing:
Sift the sugar and cocoa together into a bowl and add enough boiling water (start with 1/3 of a cup) to make a thin icing. Stir really well to make it as smooth as possible.
Assemble the lamingtons:
Make sure you have a wire rack sitting over baking paper set up to catch any icing drips.
Take your lamington pyramid (or square) and dip into the chocolate icing making sure it's totally covered. Remove it by slipping a fork underneath and let it drain as it sits on the fork over the icing bowl. Place it on the rack and let it sit for a minute before placing it into your bowl of desiccated coconut. Make sure it's completely covered before returning it to the wire rack.
When all the lamingtons are done, place them in the fridge to set - this will ensure the coconut stays attached.
When you're ready to serve, take them from the fridge and plate them...then watch them disappear!
Tagged with Blog Party