Classic Lamingtons

Preparation: 20 min
Cooking time: 55-60 min
Waiting time: 60-120 min
Portion: 8-10 lamingtons
Difficulty: 2/5

Ingredient

1. Buttercake
   -Butter: 160 gr – should use high quality butter and soften at room temperature
   -Sugar: 130 gr
   -All purpose flour: 165 gr
   -Egg: 3 – at room temperature
   -Milk: 15 ml – at room temperature
   -Baking powder: ½ tsp (~ 2.5 gr)
   -Salt: a small pinch
   -Vanilla extract: ½ tsp (~ 2.5 ml)
   -Strawberry jam: 200-300 gr
2. Chocolate coconut coat
   -Dark or milk chocolate: 300 gr (cut into small pieces)
   -Milk: 70 ml
   -Unsalted butter: 30 gr
   -Desiccated coconut: 200 gr

Kitchen utensil
-Square pan 20×20 cm
-Electric egg beater
-Bread knife

Instruction

1. Cake batter

• Mix well all purpose flour with baking powder. Sieve the flour to a mixing bowl. Left aside
• In another bowl, add soften butter and sugar, use egg beater to beat at low speed until the sugar well combined with butter.

Note: because butter is the main ingredient of this cake so you should choose the high quality butter for mouthful flavor.

• Increase the egg beater speed to medium and continue to beat in 5-10 minutes (until the butter turn to light yellow color). Often use the spatula to dredge ingredient.
• Beat an egg and add to butter bowl. Use egg beater to mix it well (it takes 30s-1 min per egg). Repeat this step with other eggs.
• While beating the ingredient with egg beater, slowly add every spoon of mixed flour to mixing bowl.
• Then slowly pour milk and vanilla extract to batter bowl and beat at low speed until they are completely combined.
• Preheat the oven at 170 Celcius degree for 10 min.
• Place parchment paper into cake pan and pour cake batter into
• Use a spatula to spread batter through, then tap several times before bringing to bake

2. Baking and Shaping

• Put the cake pan in the center of oven and bake at 170 Celcius degree for 50-60 min.
• Remember to check the cake after ½ total baking time. You can use an aluminum foil to put on the pan to avoid burning surface.
• Remove well-baked cake from oven and test again with cake tester or a chopstick.
• Remove the cake from pan and cool on rack.
• Use a knife to trim the edges, then cut the cake into 2 equal parts
• Spread 200-300 gr strawberry jam on a layer of butter cake 
• Place another layer on and slightly press it to stick 2 layers together.
• Wrap the cake in plastic wrap and refrigerate in 1-2 hours.

3. Chocolate coconut coating

• Melt 300 gr dark chocolate in a deep bowl
• Remove the cake from plastic wrap and cut into smaller cubes (4×4 cm/ each)
• Dip the cakes on melted chocolate and coat a layer of desiccated coconut. 
• Place the cakes on tray that lined parchment paper and refrigerate in 20-30 minutes before serving

Lamington flavor will enhance more after refrigerate for 6-12 hours before serving.