Lamingtons are traditionally cubes of sponge cake dipped in chocolate icing and rolled in coconut. But for those that like their dessert a little tangy, try this out !
Cake Ingredients（ 8 x 8 inch / 20 cm square mold makes 16@4.5 cm cake cube )
- 260 g Eggs
- 80 g Raw Demerara Cane
- 14 g Honey
- 14 g Invert Sugar
- 150 g Cake Flour
- 20 g Unsalted Butter
- 35 g Fresh Milk
Coating
- 400 g Lemon Curd
- 160 g Shredded Coconut
Preparation
1. Line the baking tray.
2. Warm honey and invert sugar to 40ºC，keep warm with a warm water bath
3. In a saucepan, add unsalted butter and milk
4. In a mixing bowl. Beat whole eggs and brown sugar with a electric mixer, place the mixing bowl to the warm water bath when beating eggs. Whole eggs and sugar are beaten to a beautiful thick, fluffy and foamy light yellow cream. They triple in volume, and fall from lifted beaters in a flat, ribbon-like pattern that sits on top of the swirl for seconds and then, slowly dissolves into the rest of the mixture. Don’t over beat because the cake will crack with excessive air in it.
5. Heat butter and milk to 80ºC。Don’t bring it to boil.
6. Sift plain through fine sieve. Add to the batter by 8 times with a rubber spatula. Fold the batter vertically and move to 9 o’clock direction from the bottom. Use your left hand turning the mixing bowl anti-clockwise. Repeat this movement until you cannot see the flour. Then sift the flour again. The folding should be light and fast.
Watch Video How to Fold Batter http://www.beanpanda.com/en/12612/how-to-fold-egg-batter
7. Preheat oven to 170ºC
8. Add gradually the heated milk and butter mixture into the batter. Fold in as step 6
9. Spread mixture into pan. Bake at 160ºC for 20 minutes.
10. Remove from oven, use a spoon to heat the pan once or twice. Transfer the cake to a wire rack and remove the baking sheet.
11. Cut the cake into 16 squares. Dip squares, one at a time, into lemon curd until coated all over; drain off excess curd.
12. Toss in toasted coconut. Place on wire racks to set before serving.
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