The Lamington is an iconic Australian dessert with a fascinating history. Its origins are a subject of debate, but it is widely believed to have been named after Lord Lamington, who served as the Governor of Queensland, Australia, from 1896 to 1901. The story goes that the dessert was accidentally created in the late 1800s or early 1900s by either Lord Lamington’s chef or a local cook who was trying to find a way to use up stale sponge cake.
There are a few different accounts of how the Lamington came into existence:
- Lady Lamington’s Maid: One version of the story attributes the creation of the Lamington to Lady Lamington’s maid, who was tasked with making a quick dessert for unexpected guests. She took some stale sponge cake, cut it into squares, dipped them in chocolate, and rolled them in desiccated coconut to make the delicious treat we know today.
- The Government House Kitchen: Another account claims that it was created in the Government House kitchen when the chef, faced with the same predicament of using up leftover sponge cake, decided to coat it in chocolate and coconut to serve to Lord Lamington’s guests.
Regardless of the exact origin story, the Lamington quickly gained popularity and became a beloved treat in Australia. Its simple yet delightful combination of soft sponge cake, chocolate icing, and coconut coating made it a hit among both locals and visitors.
Over time, various variations of the Lamington have emerged, including ones filled with jam or cream. Today, Lamingtons are a common sight in bakeries, cafes, and homes throughout Australia, often enjoyed at morning and afternoon tea or as a special treat during events and celebrations. They have also gained recognition internationally, and you can find Lamington-inspired desserts in different parts of the world. The Lamington has become an enduring symbol of Australian cuisine and culture, celebrating its place in the nation’s culinary heritage.
Here’s a classic Lamington recipe for you to try:
Ingredients:
For the sponge cake:
- 1 and 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- Pinch of salt
For the chocolate icing:
- 3 and 1/2 cups powdered sugar (confectioners’ sugar)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
For assembly:
- 2 cups desiccated coconut
Instructions:
- Preheat your oven to 180°C (350°F). Grease and line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift the flour, baking powder, and salt together.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined; do not overmix.
- Pour the cake batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the chocolate icing. In a saucepan, combine the powdered sugar, cocoa powder, milk, butter, and vanilla extract. Cook over low heat, stirring constantly until the mixture is smooth and well combined.
- Once the cake has cooled, cut it into squares of your desired size. It’s common to make Lamingtons in bite-sized pieces.
- Take one cake square at a time and dip it into the chocolate icing, coating all sides evenly.
- After dipping in the icing, roll the coated cake square in the desiccated coconut, making sure it’s fully covered.
- Place the coated Lamingtons on a wire rack to set. Allow them to rest for a few hours or until the chocolate icing has dried and set.
- Serve and enjoy your homemade Lamingtons!
These delightful treats are perfect for sharing with friends and family or as a sweet indulgence for yourself. Enjoy!
Adding jelly to Lamingtons is a popular variation that adds a burst of fruity flavor to the classic chocolate-coconut combination. Here’s a Lamington recipe with jelly filling for you to try:
Ingredients:
For the sponge cake:
- 1 and 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- Pinch of salt
For the jelly filling:
- Your favorite fruit jelly or jam (strawberry, raspberry, or apricot work well)
For the chocolate icing:
- 3 and 1/2 cups powdered sugar (confectioners’ sugar)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
For assembly:
- 2 cups desiccated coconut
Instructions:
- Preheat your oven to 180°C (350°F). Grease and line a 9×13 inch (23×33 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift the flour, baking powder, and salt together.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined; do not overmix.
- Pour the cake batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Once the cake has cooled, cut it into squares of your desired size. It’s common to make Lamingtons in bite-sized pieces.
- Take one cake square at a time and cut it in half horizontally.
- Spread a layer of your favorite fruit jelly or jam on the bottom half of the cake.
- Place the top half of the cake back on to create a sandwich with the jelly filling inside.
- Prepare the chocolate icing by combining powdered sugar, cocoa powder, milk, butter, and vanilla extract in a saucepan. Cook over low heat, stirring constantly until the mixture is smooth and well combined.
- Once the chocolate icing is ready, dip each jelly-filled cake sandwich into the icing, coating all sides evenly.
- After dipping in the icing, roll the coated cake in the desiccated coconut, making sure it’s fully covered.
- Place the coconut-coated Lamingtons on a wire rack to set. Allow them to rest for a few hours or until the chocolate icing has dried and set.
- Serve and enjoy your delightful jelly-filled Lamingtons!
These jelly-filled Lamingtons add a delightful twist to the traditional recipe and are sure to be a hit with family and friends. Enjoy!
Not Your Grams Kitchen 