Lamingtons True Blue Aussie Lamos Recipes

Steps:

• Crack the eggs into a mixing bowl then beat the eggs until thick and creamy.
• Gradually add the sugar and beat well until the sugar has dissolved.
• In a large bowl, mix the self raising flour with the cornflour.
• Add the butter to the hot water.
• Add the flour mix to the beaten eggs and stir well then add the hot water mixture.
• Combine very well.
• Pour the batter into a 23cm.
• square cake tin that has been well greased.
• Bake the cake at 180°c.
• for 35 minutes then turn out and cool on a wire rack.
• To make the icing, mix the icing sugar and cocoa together then add the melted butter and hot milk.
• Stir well until the mixture is smooth.
• Cut the cake into squares then dip each square into the chocolate icing then roll the cake in the coconut.
• Drain on a wire cake rack.
• *If you wish, cut the squares in half and spread with jam before dipping.

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.

Steps:

• To make the cake: At least one day before serving, center a rack in the oven and preheat it to 350°F. Butter a 9-inch square cake pan and dust with flour, or use baker's spray. Line the bottom of the pan with parchment paper. Have a sifter or strainer at hand.
• If your eggs are still cool to the touch, put them in a bowl of hot water for 5 minutes-warmed eggs beat more voluminously than cold eggs and you want volume.
• Whisk the flour, baking powder and salt together. Put the melted butter in a small bowl.
• Working in the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with a hand mixer, beat the sugar and eggs together on medium-high speed until they triple in volume, about 4 minutes; when you lift the whisk, the batter should form a ribbon as it falls into the bowl. If you're using a stand mixer, remove the bowl. Grab a big flexible spatula, sift or strain one third of the flour mixture over the eggs and sugar and gently fold it in. Repeat twice more, until all of the flour is in. No matter how gentle you are, the batter will deflate-it's the nature of the cake.
• Stir two or three spoonfuls of the batter into the melted butter and then gradually fold the butter mixture into the batter in the bowl. As you fold, check the bottom of the bowl-the butter has a tendency to lurk there: Find it and fold it in. Scrape the batter into the pan and jiggle the pan to level it.
• Bake for 26 to 29 minutes, or until the cake is golden, is starting to come away from the sides of the pan and springs back when gently prodded; a tester inserted into the center of the cake will come out clean. Transfer the pan to a rack and wait for 5 minutes, then run a table knife around the edges of the pan to loosen the cake. Unmold the cake onto the rack, carefully peel away the paper and let cool to room temperature. Lightly cover the cake-you can put a kitchen towel over it-and leave it out overnight. (The cake can be wrapped in plastic and kept at room temperature for up to 2 days.)
• To cut the cake and get ready to finish it: Unwrap the cake if necessary and place it right side up on a cutting board. The top will have crowned in baking, so use a long serrated knife and a gentle sawing motion to level the cake. Cut the cake into 16 squares, each about 2¼ inches on a side. Place the cubes on a rack set over a piece of parchment or a baking sheet-the sauce will drip-and prepare your dipping and coating station: Put some of the coconut in a shallow bowl-work with a little at a time, so that if you get chocolate sauce in it (almost inevitable), you've got backup. Have four table forks at hand-two for dipping and two for turning the chocolate-coated cake cubes in the coconut.
• To make the sauce: Bring the butter and water to a boil-I do this in the microwave. Sift or strain the confectioners' sugar and cocoa together into a bowl-a deep narrow one is best. Pour the boiling water-butter mixture into the bowl and stir with a flexible spatula to blend.
• To dip and coat the cake: One by one, drop the cubes of cake into the sauce, turning each one around with two forks until it's coated on all sides. Lift up the cube, letting any excess sauce drip back into the bowl, and return the cube to the rack. After you've dipped two or three cubes, one by one, coat each of the dipped cubes with coconut, using two clean forks to turn the cubes around in the coconut. Continue working in batches until all of the cubes are dipped and coated. If the sauce thickens as you work, thin it with drops of very hot tap or boiling water.
• Leave the Lamingtons on the rack to set for an hour or so before serving.
• You can wrap the Lamingtons well and keep them at room temperature for 3 days or so. Yes, they'll be drier, but they'll still be so good.

Steps:

• ----Red----.
• Prepare jelly according to packet instructions.
• Cover and leave to cool for 1 hour (approx) You will need to use it before it turns to jelly.
• ----Chocolate----.
• Melt butter, add cocoa dissolved in boiling water.
• Mix in sifted icing sugar, add vanilla, and beat well.
• -----Cake--------.
• Cut sponge in to smallish squares.
• Place coconut into shallow bowl.
• Dip half of the sponge squares in the chocolate icing turning to coat evenly on all sides.
• Dip immediately into coconut covering all sides.
• Dip the remaining squares in the red jelly and cover with the coconut.
• Leave to dry on cake rack then store in air tight container for up to 2 days.
• To serve, split and fill with whipped cream.

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 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.