Ultimate Lamington Smackdown: Who Will Win?

When it comes to the ultimate lamington recipe, most people fall into two distinct, highly competitive camps.

On one side, the purists: believers in the old ways, not ones for frippery of the winds of fashion. These are the kinds of people who wear the same sensible shirt for 10 years and somehow don’t stain or rip it. These are the plain lamington lovers. They take their classic films, their classical music and their classic arvo tea treats and enjoy them, plain and simple, with a hot cup of good, strong tea.

On the other side, coming up over the crest of a hill, it’s the mavericks that comprise Team Jam-Cream-Lamingtons. A little bit mental, a lot yearning for scones, these wild hill folk spread lashings of extras on their lamingtons with gay abandon. Eccentrics, creatives, and the kind of people who lose their keys inside their own bags, you can’t deny the lively joie de vivre these crazy kids bring to everything they do.

OK, maybe we’ve exaggerated the chasm between these two Aussie arvo tea treats and their respective fans. But whether you’re a purist or a fan of indulgences aplenty, we’ve got a lamington recipe for you. Making these fresh from scratch really is easier than you think (kids will love the messy steps of coating the chocolate icing mixture and then dredging with desiccated coconut). Just be sure not to over beat the sponge mixture – this will ensure a light cake that doesn’t become dense or overly chewy.

Classic Lamington Recipe

INGREDIENTS
• 5 eggs and 1 egg white
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• 1/2 cup cornflour
• 1/2 cup self-raising flour
• 1/2 cup plain flour
• 20g butter, melted
• 3 cups desiccated coconut

CHOCOLATE ICING
• 5 cups soft icing sugar mixture
• 3/4 cup cocoa powder, sifted
• 3/4 cup milk
• 20g butter, chopped

METHOD

1. Preheat oven to 180°C/160°C fan-forced. Grease a 4.5cm deep, 23cm x 33cm (base) roasting pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.
2. Using an electric mixer, beat eggs, sugar and vanilla together for 8 minutes or until mixture becomes thick, creamy and pale yellow in colour.
3. Meanwhile, triple-sift cornflour, self-raising flour and plain flour together. Sift over egg mixture. Using a spatula or whisk, fold in flours until just combined (don’t be tempted to keep stirring once the ingredients are incorporated). Fold in butter. Pour mixture into prepared pan. Bake for 25 to 30 minutes or until sponge is golden and just firm to touch. Turn onto a wire rack lined with baking paper. Cool completely. Trim edges of sponge. Cut sponge into 24 squares.
4. To make the chocolate icing, place 4 1/2 cups of icing sugar, cocoa, milk and butter in a heatproof bowl over a pan of simmering water. Stir over heat until combined and smooth (if the consistency of the icing is too runny, add the rest of the icing sugar mixture) . Place coconut in a wide shallow bowl.
5. Using a fork, toss one piece of sponge in icing to coat. Drain off excess icing. Toss in coconut to coat all over. Transfer to a baking paper-lined tray. Repeat with remaining sponge, icing and coconut. Keep the bowl of icing over the pan of simmering water while coating the sponge so it stays a smooth consistency. 
6. Set aside for 1 hour to set. Serve.

Tip:  Sponge is best made the day before to make it easier to handle.

Lamingtons with Jam and Cream

A slightly more bitter chocolate icing using dark cocoa powder matches well with the sweetness of jam and richness of whipped cream.

INGREDIENTS
• 5 eggs and 1 egg white
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• 1/2 cup cornflour
• 1/2 cup self-raising flour
• 1/2 cup plain flour
• 20g butter, melted
• 3 cups desiccated coconut
• 300ml thickened cream
• 1/2 teaspoon vanilla bean paste
• 245g (3/4 cup) strawberry jam

CHOCOLATE ICING
• 450g (3 cups) icing sugar mixture
• 2 tablespoons dark Dutch cocoa
• 30g butter, chopped
• 185ml (3/4 cup) water, boiling

METHOD

1. Preheat oven to 180°C/160°C fan-forced. Grease a 4.5cm deep, 23cm x 33cm (base) roasting pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.
2. Using an electric mixer, beat eggs, sugar and vanilla together for 8 minutes or until mixture becomes thick, creamy and pale yellow in colour.
3. Meanwhile, triple-sift cornflour, self-raising flour and plain flour together. Sift over egg mixture. Using a spatula or whisk, fold in flours until just combined (don’t be tempted to keep stirring once the ingredients are incorporated). Fold in butter. Pour mixture into prepared pan. Bake for 25 to 30 minutes or until sponge is golden and just firm to touch. Turn onto a wire rack lined with baking paper. Cool completely. Trim edges of sponge. Cut sponge into 24 squares.
4. For the icing, place icing sugar, cocoa and butter in a heatproof bowl. Pour over boiling water. Stir until melted and combined.
5. Place a cake square in chocolate coating. Use 2 forks to turn to coat. Remove and allow excess coating to drain off. Roll in coconut to coat. Place on wire rack for 30 minutes to set. Repeat with remaining cake squares, cocoa mixture and coconut.
6. Use electric beaters with a whisk attachment to whisk cream and vanilla bean paste in a bowl until firm peaks form. Spoon into a piping bag. You can use a decorative tip for extra fancy points! Use a serrated knife to cut the lamingtons horizontally.
7. Spread 2 tsp of jam on 1 cut side of lamington. Pipe cream on top. Top with remaining lamington half. Place carefully on a tray. Repeat with remaining lamingtons, jam and cream. Place tray in the fridge for 30 minutes, to set the cream, then serve with tea, coffee or whatever you bloody well please!