Super Easy, Ridiculously Tasty Lamingtons Recipe! | Bake at Home | Cupcake Jemma |

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Super Easy, Ridiculously Tasty Lamingtons Recipe! | Bake at Home | Cupcake Jemma



A melt in the mouth Vanilla Sponge, soaked in a rich Chocolate Icing and coated in Coconut? YES PLEASE! This recipe for Lamingtons is really fun and actually not that difficult. It’s a little time consuming, which is perfect for a lock down activity on your own of with your family. We can’t wait to see what you come up with so please tag me @sallydells in your Instagram photos and of course @cupcakejemma and use the tag #cupcakejemma We absolutely love seeing and sharing your photos.

Please stay safe out there and keep baking!

Lots of love
Sally, Jemma and all at C&D and Cupcake Jemma
xxx

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200g Caster Sugar
4 Eggs
1 tsp Vanilla Extract (get yours over at CUPCAKEJEMMA.COM)
200g Plain Flour
1 tsp Baking Powder
100g Melted Butter

50g Melted Butter
160ml Whole Milk
45g Cocoa Powder
290g Icing Sugar
A good pinch of Salt

250g Desiccated Coconut

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NIKKI: @nikkicoyne

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30 Comments

  1. Pogg says:

    Lamington's have been in Australia since 1896, though they started in Queensland they quickly became a fashionable high-tea dessert created by personal chef's to the wealthy across the rest of the country. Of course, it wasn't long until the recipe was published publicly in 1901 in Australia, the following year the recipe was picked up by a New Zealand newspaper. The lamington is so popular that the 21st of July is National Lamington Day in Australia. The South African ystervarkies (smaller lamingtons) were introduced to the country by Australian and New Zealand visiting sporting teams chefs and simply re-named. Europe also was introduced to the dessert thanks to Australia. We in Australia love this dessert, and we're so proud and happy that the rest of the world has found a wonderful treat and are able to enjoy it also.

  2. mmako manyatja says:

    Thank you so much for this Lammiton everyone love them after I made the thank you keep it up

  3. Tiffany H. says:

    This looks amazing! As a Yank, I've never heard of lamingtons. Would love to try. Question – could I substitute black cocoa in the icing?

  4. Zahida Iqbal says:

    They look lovely can’t wait to make them

  5. It’s Nourhan says:

    After the video I went to cupcakejemma.com and it said that vanilla is “coming soon”

  6. Lucky says:

    Made this! totally worth it and absolutely delicious!

  7. klinecks boo says:

    Ça me fait penser aux pavés au chocolat. Qui connaît ?

  8. Cheryl De-Zilva says:

    Strawberry lamingtons are my favourite, and are really delicious as well. You use a not quite set jelly instead of the chocolate sauce, you can make lime, pineapple, whatever jelly you have on hand, and you fill them with whipped cream to eat.

  9. Astar K says:

    What’s the best way to freeze them, can I cover them in chocolate & coconut and the freeze?

  10. David Pennington says:

    Tapered is right.

  11. Naasira amin says:

    I literally just dreaming of eating these and asked my sister to make them but with this recipe I can do it myself now I know how easy it is, def going to buy the vanilla (unable to find any vanilla essence anywhere 😩)

  12. J Wilson says:

    I followed recipe and Sally’s technique to a T (even took extra care in gently stirring in flour and butter) and the cake came out very firm, harder and egg-ier than the usual lamington cakes which are fluffier and lighter in texture. Not sure if that’s how this cake recipe is intended to be .. ? Still tasty, just not usual lamington texture.

  13. Francesca Young says:

    Oh my goodness they look amazing! When I was a kid we had ‘madeleines’ form the local bakers that were similar to these, but with jam instead of coconut and a good old fashioned glacè cherry on top!

  14. Chop Happy says:

    Wow, that looks so yummy! I need this now lol!

  15. Kathy MacDonald says:

    You should try the Raspberry Lamington or Jelly Lamington they are just as gorgeous to eat.

  16. Athena says:

    Can you store these at room temp in airtight containers? I’d be concerned about the milk in the chocolate coating going off?

  17. Sabana Patel says:

    I have the cake baking but does the milk need to be warm for the icing? How easy is it to whisk cocoa into milk?

  18. Shabina Mahmed says:

    My sponge went flat . 🤷🏽‍♀️ going to try it again

  19. Patricia Martinez says:

    I loved these treats

  20. Patricia Martinez says:

    My problem here is I need high altitude instructions

  21. Daniel Lyons says:

    Why do some people grease their tin before the parchment? I always just use parchment and I have never had an issue. Just wondering if this is a England vs. USA thing???

  22. Rehana Adam says:

    Can the melted butter be warm or should I let it cool?

  23. Rama Venkat says:

    @cupcakejemma what can be replaced with egg and at what qty?

  24. Portia PNF says:

    Can you please make more vegan? My kids are allergic to eggs.

  25. Ayesha Haaris says:

    I baked this cake on eid nd wowww..I just hv to say it was really easy nd so yumm..everyone loved it..thnks a lot for recipe xxx

  26. Don Balan says:

    Can I substitute caster with granulated sugar?

  27. Areej says:

    I made these today and they turned out great! ❤️🤤 Any suggestions about what i could do with the leftover chocolate dipping?

  28. Cindy Shaw says:

    It didn't work 😐

  29. Cindy Shaw says:

    sorry

  30. sumeya patel says:

    I made them n they came out amzinggg😍😋😋😋…m srtting to take orders nw😁

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