Lamingtons or small squares of sponge cake immersed in cocoa sauce and rolled in coconut flakes – these are sweet memories from my childhood.
I remember my grandma used to do this sweet delicacy at home a lot, and I even had no idea is an Australian cake.
Sponge cake was the “most made cake” in our home, and cocoa powder and coconut flakes were other 2 ingredients that usually my grandma always used to have in her pantry.
In Romania this dessert is called “prajitura tavalita” or “tumbled or rolled cake” .
Enough with the talk, now let’s go into action and see what we need and how to do this super delicious dessert.
Never miss a recipe:
Ingredients for a baking tray of about 32 × 22 cm:
Ingredients for the Sponge cake:
- 200 g flour
- 200 g sugar
- 7 medium eggs
- 80 g melted butter
- 8 g baking powder
Ingredients for cocoa sauce:
- 350 g sugar
- 115 g cocoa powder
- 100 g butter
- 120 ml water
- 250 g coconut flakes – for rolling
Step-by-step instructions on how to make lamingtons:
Sponge cake preparation
Preheat the oven to 180ºC. Grease and dust with flour the baking tray or line it with baking paper and set aside.
Using an electric mixer, beat whole eggs with the sugar until it triples in volume (10-15 minutes). Mix the flour and baking powder and sift them. Gradually add the sifted flour, in the composition of eggs and sugar, and mix carefully from bottom to top. In the end, add the melted cold butter and mix very carefully from the bottom up until it is perfectly incorporated into the dough. The final dough should have a fluffy consistency.
Pour the dough into the prepared baking tray and bake the sponge cake in the preheated oven at 180°C for 30-35 minutes. When it is golden and comes off the edges by itself, it is ready. As the sponge cake is very sensible to the heat, don’t open the oven in the first 30 minutes. And also when is ready, just turn off the oven and let it sit there for about 5-10 minutes before taking it out.
Remove the sponge cake from the oven and let it cool, then cut it into squares of about 4 × 4 cm.
Cocoa sauce preparation
In a saucepan mix the butter, sugar, water, cocoa, and simmer until the sugar melts completely. I suggest mixing continuously so as not to be surprised to wake up with burnt sauce or lumps.
Let the sauce cool and then take a square of sponge cake and immerse it completely in the sauce, then roll it in coconut. Do the same with all the sponge cake squares.
To me, it lasted 2 days and on the second day it had the same fluffy and moist consistency.
Absolutely delicious!
Nutritional Information:
Happy Baking!
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Lamingtons
Ingredients
Ingredients for the Sponge cake:
- 200 g flour
- 200 g sugar
- 7 medium eggs
- 80 g melted butter
- 8 g baking powder
Ingredients for cocoa sauce:
- 350 g sugar
- 115 g cocoa powder
- 100 g butter
- 120 ml water
- 250 g coconut flakes – for rolling
Instructions
Sponge cake preparation
- Preheat the oven to 180ºC. Grease and dust with flour the baking tray or line it with baking paper and set aside.Using an electric mixer, beat whole eggs with the sugar until it triples in volume (10-15 minutes).
- Mix the flour and baking powder and sift them. Gradually add the sifted flour, in the composition of eggs and sugar, and mix carefully from bottom to top.
- In the end, add the melted cold butter and mix very carefully from the bottom up until it is perfectly incorporated into the dough. The final dough should have a fluffy consistency.
- Pour the dough into the prepared baking tray and bake the sponge cake in the preheated oven at 180°C for 30-35 minutes. When it is golden and comes off the edges by itself, it is ready. As the sponge cake is very sensible to the heat, don't open the oven in the first 30 minutes. And also when is ready, just turn off the oven and let it sit there for about 5-10 minutes before taking it out.
- Remove the sponge cake from the oven and let it cool, then cut it into squares of about 4 × 4 cm.
Cocoa sauce preparation
- In a saucepan mix the butter, sugar, water, cocoa, and simmer until the sugar melts completely. I suggest mixing continuously so as not to be surprised to wake up with burnt sauce or lumps.
- Let the sauce cool and then take a square of sponge cake and immerse it completely in the sauce.
- Then roll it in coconut. Do the same with all the sponge cake squares.
Notes
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