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Lamingtons with white chocolate cream

  • 5:25 Prep
  • 0:20 Cook
  • Makes 12
  • Advanced


  • 4 eggs
  • 150g caster sugar
  • 150ml milk
  • 60g unsalted butter
  • 1 1/4 cups (185g) self-raising flour
  • 1/4 cup (35g) cornflour
  • 1 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 300ml thickened cream
  • 100g white chocolate, chopped
  • 3 1/3 cups (300g) desiccated coconut
  • 1/2 cup (160g) strawberry jam

Chocolate icing

  • 2 cups (300g) icing sugar, sifted
  • 1/2 cup (50g) cocoa powder, sifted
  • 1/3 cup (80ml) milk


  • 1
    Preheat the oven to 180°C. Grease and line a 20cm x 30cm x 3cm lamington pan with baking paper.
  • 2
    Beat the eggs and sugar in an electric mixer for 5 minutes or until thick and pale.
  • 3
    Meanwhile, place milk and butter in a saucepan over low heat and cook, stirring, until butter has melted. Remove from heat and set aside.
  • 4
    Sift the flour, cornflour and cream of tartar into a bowl, then sift flour mixture a second time. With the motor running, add flour mixture to the eggs in 3 batches, beating well after each addition. Add the warm milk mixture and vanilla, beating to combine.
  • 5
    Pour into the prepared pan and bake for 20 minutes or until golden and a skewer inserted in the centre comes out clean. Turn out onto a wire rack and allow to cool, then wrap in plastic wrap and chill for 4 hours or overnight (the longer you chill it, the easier it will be to cut).
  • 6
    Place the cream and white chocolate in a saucepan over low heat, stirring until chocolate has melted. Cool slightly, then cover and chill until completely cold. Whisk the cold white chocolate cream to stiff peaks. Set aside.
  • 7
    For the icing, place icing sugar, cocoa powder, milk and 1/4 cup (60ml) hot water in a pan over medium-low heat and whisk until smooth. Cool slightly.
  • 8
    Trim the edges of the sponge and cut into 12 squares. Place the coconut on a plate. Dip the cakes into the icing to completely coat, then coat in coconut. Set aside on a wire rack to set.
  • 9
    To serve, cut the cakes in half and fill with white chocolate cream and jam, then sandwich together.

Source: taste.com.au


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