A delicious recipe for Lamingtons using real chocolate, perfect to serve on Australia Day or for a school bake sale.
For the cake
For the chocolate icing
For the cake
(Ideally, make the cake the night before or see my Kitchen Notes below if you want to make everything on the same day)
For the chocolate icing
To assemble
MAKE AHEAD TIPS
I prefer to make the sponge cake the night before serving, and to leave the cake to cool and dry on the wire rack overnight. By letting the cake dry out overnight, the cake will be easier to handle and less crumbly when dipping it into the chocolate.
FREEZING TIPS
If you don’t have time to make the cake a day ahead, I recommend cutting the cake into squares once it has cooled, and to then freeze the cake for about an hour before proceeding with the rest of the recipe.
STORAGE TIPS
These lamingtons keep very well for several days in an airtight container or on a cake stand with a glass lid.
OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/happy-australia-day-lamingtons/