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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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Details page sections

Chocolate Lamingtons
Chocolate Lamingtons
Desserts

Chocolate Lamingtons

3
20 mins
25 mins
Easy
12

Light and fluffy chocolate dipped cakes rolled in coconut. We can see why lamingtons are a Kiwi favourite!

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  • Ingredients
  • Method
Ingredients

Sponge Cake

  • ½ cup Edmonds Self Raising Flour
  • ½ cup Edmonds Standard Grade Flour
  • ½ cup Edmonds Cornflour
  • 6 extra large eggs, at room temperature
  • 1 cup Chelsea Raw Caster Sugar
  • 15g butter
  • 1 tbsp boiling water
  • 4 cups shredded coconut (could use desiccated if that works better)

Icing

  • 100g dark chocolate
  • ¾ cup water
  • 2 cups Chelsea Icing Sugar, sifted
  • 1 cup cocoa, sifted
  • ½ cup Meadow Fresh Original Milk

Filling (optional)

  • 300ml Meadow Fresh Original Cream, whipped
  • ½ cup jam (raspberry works well)
Chelsea Products in Recipe
Raw Caster Sugar

Raw Caster Sugar

Delicately flavoured with a...
Icing Sugar

Icing Sugar

Icing sugar can also be...
Reviews
9

What did you think of this recipe?

Method
Preheat oven to 190°C bake (170°C fan-forced).
Grease a 30cm x 24cm lamington tin.
Line the base and sides with non-stick baking paper, allowing a slight overhang.
Sponge Cake (best made the day before cutting)
Sift combined flours three times into a bowl and whisk to aerate. In a separate large bowl, whisk eggs using an electric beater until thick and pale. Gradually add Chelsea Raw Caster Sugar, one tablespoon at a time, whisking after each addition until mixture is thick and sugar dissolves.
Sift combined flours over egg mixture. Combine Tararua Butter and boiling water and pour down the side of the bowl. Gently fold in until just combined. Pour mixture into prepared tin. Drop on bench to get rid of air bubbles.
Bake for 17-20 minutes or until a skewer inserted into the centre comes out clean. Cool on a wire rack, then store in an airtight container. Cut sponge cake into 12 pieces. Place coconut in a wide bowl.
Icing : Combine chocolate and water in a heatproof bowl over a saucepan of simmering water. Stir until chocolate has melted and mixture is smooth. Remove from heat. Sift in Chelsea Icing Sugar and cocoa and stir until smooth. Add Meadow Fresh Original Milk, mix until well combined. Working quickly, use a large fork to dip cake pieces into icing then roll in coconut. Leave to set.
Cut in half and sandwich together with Meadow Fresh Original Cream and jam, if desired.
Reviews
9

What did you think of this recipe?

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How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

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