Lamington Tray Bake Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
• Sift together the flour, baking powder, and salt. Set aside.
• Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
• Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
• To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
• Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
• Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
• Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
• To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
• Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you're dipping).
• Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.

Steps:

• Preheat the oven to 170C. Grease and line a large baking tray (approx 22*33cm).
• Beat the sugar and butter together until thick and creamy.
• Add the eggs a little at a time. Stir in the milk and vanilla extract.
• Fold the flour in gently. Do not beat.
• Pour the mixture into the baking tray and smooth the top with a knife.
• Bake for 25-30 minutes, until golden brown. Take out of the oven and allow to cool.
• Melt the chocolate over a bowl of hot water and add the cream a little at a time, stirring well. Pour over the cake and spread evenly, covering the whole cake.
• When the chocolate topping is cool, but not quite set, decorate with coconut, smarties, mini eggs or whatever else! If you use smarties or mini eggs, it's a good idea to arrange them in lines so that it will be easy to cut the cake into squares.
• When you are ready, cut into 24 squares and transfer to a serving plate.

Steps:

• Grease lamington tin.
• Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each addition.
• Sift flour and salt, add alternately with milk to mixture.
• Add vanilla.
• Blend well, but do not over beat.
• Add a little more milk if necessary to form a softy dropping consistency.
• Spread evenly into prepared tray, bake in a moderate oven 180 degrees for 25 to 35 minutes or until cooked.
• Turn out and cool on a wire rack.
• To make icing sift icing sugar in a bowl.
• Blend cocoa with a little boiling water and work into icing sugar adding more water if necessary then add vanilla.
• When cake is cold cut into square of uniform size.
• Dip each cake in icing then roll in coconut.
• Set aside to become firm.
• Repeat for remaining squares.