Gluten-Free Lamingtons
Lamingtons
Lamingtons! Delightful little squares of sponge cake, chocolate and coconut – a big favorite in our house. This is arguably Australia's "National Treat" and they can easily be made dairy free as well.
Ingredients
Sponge Cake
206g (1 cup) sugar
45ml (3 tablespoons) water
4 eggs separated
2.5ml (½ teaspoon) vanilla extract
112.5g (¾ cup) cornstarch
112.5g (¾ cup) potato starch
2.5g (½ teaspoon) salt
5g (1 teaspoon) GF baking powder
Chocolate Coating
400g (3 cups) pure icing sugar
200g (⅓ cup) cocoa
118ml (½ cup) hot water or milk
400g (3 cups) desiccated coconut
Instructions
Sponge Cake
Coat two lamington or brownie pans (25cm x 16 cm) with oil and line the bottom with non stick baking paper. Preheat oven to 180C (350F).
Combine sugar and water in a small saucepan. Bring to a boil over medium heat. Stir occasionally to dissolve the sugar.
Separate eggs and set yolks aside.
Beat egg whites with an electric mixer to stiff peaks. While the mixer running slowly drizzle in the hot sugar mixture. Beat on high for 3 minutes. Mix in egg yolks and vanilla with a spoon.
Sift together cornstarch, potato starch, baking powder and salt. Carefully fold these into the egg mixture. Pour into prepared pans. Bake for 20 - 25 minutes, until the cake springs back to touch.
Remove the cakes from the oven, drop the pans from knee height, square on the floor.
Immediately turn sponges out onto a wire rack or baking paper to cool upside down.
Cut into squares when cool.
Coating Instructions:
Combine icing sugar, cocoa and hot water (or milk in a large bowl. Mix well to create a fluid, but not too runny, icing. Add a little extra cocoa or sugar if too watery.
Place coconut into a shallow container for dredging.
Dip each cake square in the coating mixture making sure each side soaks up some chocolate icing
Dredge each square into the coconut and place on cooling rack to dry.
Notes
If the sponge cake is too fragile to dip, freeze first and dip while still frozen.
