Why Lamingtons Rule

• Three-Texture Party – airy sponge, glossy glaze, snowy coconut.
• Make-Ahead Champion – sponge keeps 2 days, glaze 3 days.
• Portion Control – cut into 18 perfect squares for fetes or lunchboxes.
• No Mixer Needed – hand-whisk works like a charm.

Ingredient Breakdown

Fluffy Sponge

• ½ cup (65 g) self-raising flour
• ½ cup (65 g) plain flour
• ½ cup (60 g) wheaten cornflour – extra tenderness
• 6 large eggs, room temp – volume & structure
• 1 cup (200 g) raw caster sugar – fine grain, quick dissolve
• 1 Tbsp boiling water – keeps batter loose
• 15 g melted butter – moisture & shine

Glossy Chocolate Glaze

• 100 g dark chocolate
• ¾ cup (180 ml) water
• 2 cups (240 g) icing sugar, sifted
• 1 cup (90 g) cocoa, sifted
• ½ cup (120 ml) milk – adjust thickness

Snowy Coat

• 4 cups (320 g) shredded coconut – unsweetened for balance

Step-by-Step Method

1. Sponge Cake

1. Preheat oven to 190 °C / 375 °F. Grease and line a 30 cm x 29 cm lamington tin with overhang.
2. Triple Sift flours together for cloud-like crumb.
3. Whip Eggs: Beat eggs until thick and pale. Gradually add sugar, 1 Tbsp at a time, until sugar dissolves and ribbons form.
4. Fold: Sift flours over egg mixture. Combine melted butter with boiling water; pour down the side and fold gently until just combined.
5. Bake 20–25 min until skewer comes out clean. Cool in tin 10 min, invert onto rack. Wrap and chill overnight for clean slicing.

2. Chocolate Glaze

1. Melt chocolate and water over simmering water. Stir smooth.
2. Sift icing sugar & cocoa in; whisk until glossy. Add milk to reach thick pouring consistency.
3. Work quickly—glaze thickens as it cools.

3. Assembly

1. Cut chilled sponge into 18 squares.
2. Place coconut in a wide bowl.
3. Dip & Roll: Using a fork, dip each square into warm glaze, drain, then roll in coconut. Place on tray to set.

Assembly & Coating Hacks

• Chill Sponge – cold cake = clean cuts, no crumbs.
• Warm Glaze – keeps thin layer, prevents soggy bottoms.
• Fork Lift – avoids broken squares and sticky fingers.

Flavor Twists

• Strawberry Lamingtons – Swap chocolate glaze for melted white chocolate + strawberry purée.
• Mocha Lamingtons – Add 1 Tbsp instant espresso to glaze.
• Raspberry Lamingtons – Roll in freeze-dried raspberry powder after glazing.
• Gluten-Free – Replace flours with 1 ½ cups GF self-raising blend.

Storage & Make-Ahead

• Sponge: Airtight 2 days at room temp, 5 days refrigerated, or freeze 1 month.
• Glaze: Refrigerate 3 days; re-warm gently before use.
• Finished Lamingtons: Airtight 3 days or freeze between parchment layers.

📖 Recipe Card