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2012 February 8
by ruduss

  A staple tea-cake of Australia, in that country the lamington is available in all supermarkets and corner stores. More often than not you would walk 5 minutes down the road and pick up a packet from the milk bar, rather than make them yourself.

In other parts of the world their availability is a different story. In London for example, they sometimes appear in some of those brilliant Antipodean caf├ęs that are opening up, although they’re quite expensive and quite a trek to get to.

No matter what part of the world you’re from, you would find making them yourself very easy and rewarding.

Here’s how you do it:

For the sponge cake:
1/2 cup self-raising flour
1/2 cup plain flour
1/2 cup cornflour
1/2 cup castor sugar
3 large eggs
3 tbsp butter
1 tbsp boiling hot water

For the chocolate icing:
300g icing sugar
4 tbsp cocoa powder
60ml milk
60ml boiling water
15g butter

Pre-heat the oven to 160c.

Grease a shallow baking tin with butter, and cover all sides with baking paper.

Beat the eggs and butter until thick and creamy. Add the sugar one spoonful at at time until it completely dissolves.

Sift the self-raising flour, cornflour, and plain flour into a separate bowl.

Then sift the flour mixture into the egg mixture.

Pour the tablespoon of boiling water down the side of the egg and flour mixture.

Gently fold in all the ingredients with a large metal spoon until all combined.

Pour the mixture into the prepared baking tin, and bake for 20 minutes or until a cake tester inserted in comes out clean.

For the icing:
Sift the icing sugar and cocoa into a bowl.

Add the milk, butter, and water and stir over a bain-marie until smooth.

Technique for icing:
When the sponge has cooled, cut into even sized pieces.

Hold each end of a sponge with forks, and dip into the icing.

If the icing is too thin, as it won’t leave a nice coating on the sponge, add more icing sugar and beat it with an electric beater on low for 5 minutes.

Make sure you cover all sides of the sponge, and drain off any excess icing.

Cover in coconut and put on a wire rack to dry.

Serve with your favourite cup of coffee or tea.

One Response leave one →
  1. February 29, 2012

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