What better treat for your Australia Day festivities that a Lamington Cake?? Lamingtons are an Australian culinary icon. Consisting of sponge cake dipped in a simple chocolate icing and liberally sprinkled with fine desiccated coconut, it’s believed they were created through an accident by a maid-servant to Lord Lamington, the thoroughly-British eighth Governor of Queensland. Source
Layers of vanilla butter cake coated in chocolate icing and desiccated coconut are sandwiched together with layers of luscious buttercream and raspberry jam to create the ultimate Lamington Cake!
Moist Vanilla Bean Butter Cake
1 cup caster sugar
1 tsp vanilla bean paste
280g butter, unsalted, room temperature
2 cups self raising flour
1/2 cup sour cream
1/2 cup milk
*Note this will make one 8″ cake, to make a cake with four layers use a smaller 6″ cake tin or double the mixture.
Pre-heat the oven to 180*C and grease and line your tin or tins with baking paper.
Using a stand mixer or hand held beaters, cream together the butter, sugar, and vanilla until the mixture is light in colour and fluffy.
Incorporate the eggs one at a time.
In a large jug gently mix together the sour cream and milk.
Add one third of the flour to the batter and mix until just combined.
Add half of the sour cream and mix mixture and mix well. Repeat, alternating between flour and the milk mixture until all the ingredients are incorporated.
Bake for 25 – 30 minutes or until the cake bounces back when pressed lightly, or a skewer inserted into the top of the cake comes out clean. Leave to cool in the tin for 15 minutes before turning out onto a rack to cool completely.
Chocolate Icing for Lamingtons
3 cups icing sugar, sifted
1/2 cup cocoa, sifted
2 tbsp butter, softened
1/2 cup boiling water
To turn your lovely moist buttercake into Lamington Cake, you’ll need to make a setting chocolate icing.
Start by sifting the icing sugar and cocoa into a large bowl. Add the softened butter, and water from a just boiled kettle. Use hand held beaters to beat the mixture until well combined.
250g butter, softened
3 cups icing sugar, sifted
1 tbsp natural vanilla extract
1/2 cup cream, chilled
We fill our Lamington Cake with layers of light and airy buttercream. To start, sift your icing sugar into a large bowl.
In the bowl of your stand mixer, or in another bowl using hand held beaters, beat the butter and vanilla together until light in colour and creamy. Add the icing sugar 1/4 cup at a time until all of the icing sugar is incorporated. Continue beating for 5 minutes until the mixture becomes light in colour again.
Add the cream and beat well until you have a thick and creamy icing.
Decorate Your Lamington Cake
To decorate your Lamington Cake you’ll need about 1 cup of raspberry jam and 1 cup of desiccated coconut.
When you’re ready to decorate, chill your cake in the fridge for 15 minutes. This will help it firm up and make it easier to handle. Prepare a baking try with desiccated coconut so you’re ready to roll as soon as you’ve iced your cakes.
Use a large bread knife to split your cake in two, then use a small offset spatula or bread knife to ice only the edges of your cake. Immediately roll the edge of your iced cake through the coconut. Leave to one side.
Place a little chocolate icing on your cake stand and secure your first layer of Lamington Cake on it. Spread the layer with a generous amount of jam, and top with buttercream.
If you’re using more than two layers, repeat until you reach your final layer. Use a knife to spread the top of your cake with excess chocolate icing, and sprinkle with desiccated coconut.
Step back, admire your handy work, snap a picture for Instagram and Facebook #sweetmagazine and dig in!