Name: Dorothy's Lamingtons
Prep time: 40 min
Cook time: 20 min
Yield: 18
Ingredients: Sponge Cake; 5 large eggs, at room temperature; ¾ cup Chelsea Caster Sugar; 60g butter, melted, cooled; 150g self-raising flour; Chocolate Icing; 3 ½ cups Chelsea Icing Sugar; ½ cup cocoa; 50g butter, melted; ⅔ cup boiling water; 3 cups desiccated coconut

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Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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1 cup Edmonds Self Raising Flour (150g)
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1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
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30g Butter, melted (or margarine)

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1 tsp Edmonds Baking Powder

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1 1/2 cups Chelsea Caster Sugar (338g)
2 eggs
2 1/2 cups Edmonds Self Raising Flour (375g)
1 1/4 cups Meadow Fresh Milk (310ml)
2 tsp vanilla extract

Buttercream Icing

150g butter, softened
2 1/4 cups Chelsea Icing Sugar (338g)
2 Tbsp Meadow Fresh Milk
1 1/2 tsp vanilla extract
Raspberries, sugar flowers or sprinkles to decorate

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1 ½ cups Edmonds Standard Grade Flour (225g)
1 tsp Edmonds Baking Powder
1 tsp Edmonds Baking Soda
½ tsp salt
3 large ripe bananas (mashed)
3/4 cup Chelsea White Sugar (170g)
1 egg
80g butter, melted

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1 3/4 cups Edmonds Standard Grade Flour
1/2 cup cocoa powder
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1 cup Chelsea White Sugar
125g butter
2 Tbsp Chelsea Golden Syrup
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1 1/2 cups Meadow Fresh Original Milk
2 tsp Edmonds Baking Soda
1 tsp vanilla essence

Icing

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1 Tbsp cocoa powder
50g butter, softened
2 Tbsp Water

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Details page sections

Cakes

Dorothy's Lamingtons

Preparation

40 mins

Bake

20 mins

Difficulty

Moderate

Servings

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Ingredients
Method

Ingredients

Sponge Cake

5 large eggs, at room temperature
¾ cup Chelsea Caster Sugar
60g butter, melted, cooled
150g self-raising flour

Chocolate Icing

3 ½ cups Chelsea Icing Sugar
½ cup cocoa
50g butter, melted
⅔ cup boiling water
3 cups desiccated coconut

Additional tips

To add a decadent touch, cut a small section in the top of each and pipe in freshly whipped cream.

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

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What did you think of this recipe?

Method

Preheat the oven to 180°C (160°C fan forced). Grease and line a 20cm x 30cm lamington tin.

Beat the eggs and Chelsea Caster Sugar in a large bowl with an electric mixer for 10 minutes, until very thick and pale. Sift in the flour and whisk in gently until mixed through. Lightly pour the cooled melted butter into the mixture and whisk again lightly until incorporated. Pour into the tin and bake for 17-20 minutes until golden and the top springs back lightly when touched. Allow to cool slightly in the tin.

Place a sheet of baking paper on top of the cake, top with a rectangular cake rack and gently flip to remove the cake from the tin. Gently peel off the baking paper. Use a second cake rack to turn the cake up the right way. Allow to cool completely. Once cooled, place the cake into a container and leave for a day before assembling the lamingtons (this gives the best results).

The next day, trim the edges and cut the sponge into squares (about 3 columns x 6 rows). Place in the fridge for approx. 1 hour to chill (optional).

For the Chocolate Icing: : Sift the Chelsea Icing Sugar and cocoa into a large bowl. Add the butter and ½ cup boiling water and mix to a runny icing. Place the coconut into a shallow bowl or tray.

You may need the extra water later if the icing stiffens while you are coating the sponge. Place squares of cake onto a fork and dip in the icing. Allow excess icing to run off. Coat the cake in the coconut on all sides. Place the lamingtons on a wire rack over a baking tray to set. Repeat. Store in an airtight container.

Additional tips

To add a decadent touch, cut a small section in the top of each and pipe in freshly whipped cream.

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

Reviews

What did you think of this recipe?

How to Choose SugarFor Baking?

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Light in Flavour

Fruity

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Spiced

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Chocolate

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Kids Details page sections

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A Culinary Adventure For All Kids

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Dorothy's Lamingtons

Ingredients

Additional tips

Chelsea Products in Recipe

Reviews

What did you think of this recipe?

Method

Additional tips

Chelsea Products in Recipe

Reviews

What did you think of this recipe?

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