Gradually beat in the eggs, beating well between each addition. Preheat the oven to 180C/350F/Gas 4. https://www.viva.co.nz/article/food-drink/lamingtons-recipe The lamington's subsequent popularity, particularly at fundraising drives and school fetes and, of course, its darn good eating, earned it a spot on the National Trust of Queensland's 2006 list of Heritage Icons. Lamingtons are often filled with cream or jam, and some recipes use either pound cake or the more affordable sponge cake in place of butter cake. The cake is cut into squares and then dipped in chocolate icing and covered in coconut. Fold in the flour and milk until combined. Nothing beats fluffy sponge dipped in chocolate and rolled in coconut - fact. CREAM together the butter, sugar and vanilla until light and fluffy. Cream together … The earliest known published recipe for the lamington appeared in 1902 in the cookery section of The Queenslander newspaper credited to 'a subscriber'. Cream together the butter, sugar and vanilla until light and fluffy. It is also not unusual to see white chocolate icing instead of the classic chocolate or cocoa powder-topped rendition. Gradually beat in the eggs, beating well between each addition. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside. A lamington is a famous Australian dessert made from sponge cake. I came across an article back in January when I was still trying to decide what to make for Australia Day and ended up baking these delicious Sausage Rolls and some Aussie Pies where was debated if freezing the cake sponge may be the little secret for getting perfect Lamingtons.. Using freshly made sponge and delectable chocolate icing, this coconutty treat is the perfect accompaniment to your afternoon cup of tea. Bring back a classic with this light and delicious lamington recipe. 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