Lamingtons are an Australian icon like no other. Bake the perfect moist sponge cake to dip into chocolate and coconut, then fill with jam and whipped cream. Delicious all year-round!
| Ingredients | Weight (kg or L) |
|---|---|
| CAKE MIX | |
| Classic Hi Ratio Utility Cake Mix 15KG | 1.000kg |
| Egg | 0.200kg |
| Water | 0.400kg |
| FILLING | |
| Strawberry Jam | to spread |
| Whipped Cream | to spread |
| LAMINGTON CHOC COATING | |
| Mauri Lam-Kote Mix 15KG | 0.500kg |
| Boiling water | 0.500kg |
| Desiccated Coconut | to coat |
75667 Classic Hi Ratio Utility Cake Mix 15kg; 16580 Lam-Kote Mix 15kg
Combine all ingredients in a bowl.
Using a whisk, mix on slow speed for 30 seconds. Scrape bowl.
Whisk on medium speed for 5 minutes.
Deposit into a paper lined baking tray.
Bake at 175°C until baked through.
Transfer to wire rack to cool. Cut into squares.
Combine Mauri Lam-Kote Mix and boiling water in a bowl.
Using a whisk, mix on slow speed for 1 minute or until mixture is smooth.
Allow mixture to cool, but not set.
Cut the sponge cake in half and spread an even layer of cream and jam between the top and bottom layer of cake. Sandwich the layers together.
Dip cake squares into warm chocolate coating mixture, draining off any excess on a drip wire rack.
Roll lamingtons into desiccated coconut until completely coated.
