Today is World Lamington day, and most of us think of our mamas and gogos when we eat this tiny cake treat.
Although lamingtons are cakes, they can be eaten in the morning with tea, in the afternoon or even in the evening – at any time!
Lamingtons are traditionally a vanilla sponge cake, cut into squares, coated in chocolate sauce and then covered in shredded and dried coconut – also called desiccated coconut.
Lamingtons may be halved and layered, with cream or jam in between. They also can come in a variety of flavours, such as strawberry or lemon.
Facts about lamingtons
- The exact story of the invention of the lamington is disputed.
Whether a piece of cake was dropped in a chocolate mixture by accident or on purpose, no one knows for sure.
- Lamingtons were invented sometime between 1896 to 1901 in Toowoomba, near Brisbane in Queensland, Australia.
It is said they were served to the governor of Queensland, Lord Lamington or his wife.
- In mid 2011, the Guinness World Record for the largest lamington was created in Toowoomba, Queensland, weighing 2 361kg. It was said to be the size of 45 000 ordinary lamingtons.
- Lamingtons are a typical Australian dish.
- The first known published lamington recipe appeared in a Sydney newspaper in late 1901, and while the size of the blocks is not specified in the recipe, they are commonly cut into 5cm cubes.
- The cake is often been used as a fundraiser for various clubs, schools and other groups or organisations.
Lamingtons are quick and easy to make – and they’ll be a sure favourite served as a delicious dessert after any meal!
SPONGE INGREDIENTS
- 500ml castor sugar
- Four large eggs
- 250ml oil
- 5ml vanilla essence
- 750ml flour, sifted
- 15ml baking powder
- 250ml milk
COATING INGREDIENTS
- 500ml white sugar
- 250ml hot water
- 45ml cocoa powder
- 15ml butter or margarine
- Dried coconut
PREPARATION
Vanilla sponge
- Whisk castor sugar and eggs in a mixer until light and fluffy.
- Add oil and vanilla essence, and mix well.
- Alternately add sifted flour and baking powder to mixture with milk.
- Pour creamed mixture into a greased oven tray.
- Bake in a preheated oven at 180°C for 25 to 30 minutes, or until golden brown.
- Allow to cool and cut into squares.
Chocolate coating
- Heat the sugar, cocoa, butter and water until it bubbles.
- Take liquid coating off heat and allow to cool. Dip the sponge squares into chocolate sauce and then roll them in dried coconut. – FOOD24.COM
