January 9, 2013

Australia Day Lamingtons

Filed under: Australia Day, Cooking for Kids, General — Kathryn @ 2:09 pm

When I was growing up Possum Magic, by Mem Fox, was one of my all time favorite books that my mother used to read me.  My favorite part was when the possums go on their adventure and eat all the classic Australian foods to try get his visibility back. They started with a Vegemite sandwich than moved on to ANZAC biscuits tried Pavlova in Perth and finishing off with my favorite… the Lamington (which of course got Hush his full visibility back). With Australia Day fast approaching I thought there was no better time to share with you the recipe for the perfect lamingtons! This is, hands down, one of the best and yummiest recipes I have come across for lamingtons and has even been tested on the team at the Pink Frosting Party Shop and now its yours to enjoy!!

Australia Day Lamingtons

INGREDIENTS

Butter cake
¾ cup sugar
1/3 cup water
125g butter, softened
1 teaspoon vanilla
3 eggs, separated
1½ cups self-raising flour, sifted
Chocolate glace icing
3 cups icing sugar
1/3 cup cocoa
60ml (1/3 cup) milk, approximately
1 cup coconut, approximately
Mock cream filling
2/3 cup jam
1/3 cup water
½ cup sugar
125g butter, softened
1 teaspoon vanilla

METHOD

Butter Cake: Combine sugar and water in pan, stir over heat until sugar is dissolved, bring to boil without stirring, remove from heat, cool to room temperature.
Beat butter, vanilla and egg yolks in small bowl with electric mixer until light and creamy, gradually add sugar syrup in a thin stream while mixer is operating. Transfer mixture to a larger basin, stir in flour all at once. Beat egg whites in small bowl with electric mixer until soft peaks form, fold lightly into cake mixture in 2 batches. Divide mixture between 2 well greased bar tins, (base measures 7cm x 25cm). Bake at 180°C for 30 minutes; turn onto wire rack to cool. When cold, spread Chocolate Glace Icing over top and sides of cakes; quickly sprinkle coconut over cakes before Icing is set. Cut piece from top of each cake, spread cavity with jam, fill with Mock Cream, replace top which has been cut in half lengthwise. Decorate with strawberries, if desired.
Chocolate Glace Icing: Sift icing sugar and cocoa into heatproof bowl, stir in enough milk to give thick paste. Stir Icing over hot water until spreadable, spread over one cake at a time. Sprinkle with coconut before icing the next cake; this Icing will set quickly.
Mock Cream Filling: Combine sugar and water in pan, stir over heat until sugar is dissolved, bring to boil without stirring, remove from heat, cool to room temperature. Beat butter and vanilla in small bowl with electric mixer until light and creamy, gradually add sugar syrup in a thin stream while mixer is operating; beat until fluffy.

To freeze: Cold uniced cakes can be frozen for up to 2 months. Icing and Cream are not suitable to freeze.

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These make for the perfect dessert for an Australia Day Party!

Happy Baking!

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