A few years ago I spent a couple months in Australia and was able to travel up and down the eastern coast.  I loved the Australian dishes such as  meat pies, barramundi (fish and chips), and kebobs.  But a favorite snack was lamingtons,  little sponge cakes dipped in chocolate and rolled in coconut. The first time I ate a lamington, I was on a river boat tour. We were north of Brisbane and the tour guide brought out some lamingtons for a snack.  They were so moist and delicious that we looked for them the rest of our trip everywhere we went.  Some lamingtons are plain and some are filled with jam.   This version of lamingtons are plain but still delicious. 

For the spongecake:

7 large eggs, at 

room temperature

3/4 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 tbsp almond extract

2/3 cup all purpose flour

2/3 cup cornstarch

6 tbsp unsalted butter, melted and at room temperature

Chocolate dipping

3 cups powdered sugar

1 cup cocoa powder

1/2 cup milk

1 stick unsalted butter

1 tbsp vanilla extract

1 lb coconut flakes ( I use unsweetened )

Preheat oven at 350 degrees.

For the spongecake,  add eggs and sugar to an electric mixer.  Mix for 7 minutes or until the batter is pale white with nice ribbons.  Mix in the vanilla and almond extract.  Mix salt with the cornstarch and flour and add slowly to the batter.  Beat the batter until the dry ingredients are incorporated, then blend in the melted butter.  Pour the batter into a sprayed baking dish and bake for about 17 minutes.  ( I use two small square nonstick baking dishes but you can use one larger baking dish).  After the cake is cool it will release easily from the pan.  I trimmed off the edges and cut the rest into small rectangles,  getting 12 from each pan. 

For the chocolate dipping sauce, add milk and butter to a medium hot saute pan and heat to boil or until the butter is melted.  Pour the hot milk into a mixing bowl and add the rest of the ingredients (except the coconut) and mix.  Let the dipping sauce cool for 3 minutes. Place the coconut in a shallow bowl or pan.   Drop a piece of sponge cake into the chocolate sauce and turn it with a fork to coat all sides, then place the dipped cake into the coconut.  Using your hand, sprinkle the cake with coconut flakes on all sides.  Repeat the process with all the pieces of cake.  Store the lamingtons in an airtight container.

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