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Lamingtons - Matt Moran

recipe appeared in our Sunday paper days prior to Australia Day - had to share it AND make some! Sponge squares dipped in chocolate icing then coated in dessicated coconut. An Australian staple!


  • 5 eggs - free range organic

  • 200g caster sugar

  • 70g self raising flour

  • 70g cornflour/cornstarch (NOT cornmeal)

  • 70g plain flour

  • 250g pure icing sugar (pure confectioners sugar)

  • 50g cocoa powder

  • 150ml boiling water

  • 100g raspberry jam

  • 250g dessicated coconut


  • 1.

    Preheat oven to 160DegC.

  • 2.

    Lightly grease a 30cm x 20cm cake tin with butter, then line with baking paper.

  • 3.

    Whisk the eggs and caster sugar in a mixer (or by hand mixer) for 3 to 4 minutes until mixture is light and fluffy.

  • 4.

    Sieve plain, self raising and cornflour three times.

  • 5.

    Carefully fold flours into the egg/sugar mixture to combine.

  • 6.

    Carefully pour batter into the lined cake tine and cook for approx 20 minutes.

  • 7.

    Test sponge with a skewer - if it comes out clean, the cake is cooked.

  • 8.

    Cool, in the tin, for approximately 1 hour, or until completely cold.

  • 9.

    To prepare the chocolate icing: sift the icing sugar and cocoa powder into a bowl - you may need to resift two or more times, depending on how humid the weather is.

  • 10.

    Gradually add boiling water a little at a time, to create a smooth icing.

  • 11.

    Remove sponge from tin and carefully cut the sponge horizontally , creating two slabs.

  • 12.

    Smear bottom slab with raspberry jam, place second slab on top to create a 'sandwich'.

  • 13.

    Cut the sponge into squares and dip each square into chocolate sauce, covering all surfaces, then dredge in dessicated coconut.

  • 14.

    Serves 30


I ended up making only 18 (largish) lamingtons and unfortunately the chocolate sauce ran out before I'd completed the last 3, so next time I'll increase the chocolate sauce by about 1/4 - 1/2.
I've included one of the uniced lamingtons, so you can see how lovely & rich the sponge is when you use organic, free range eggs!

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Posted by Pauline240Report
I made these last night, Followed the recipe exactly and they were great. However, I too would increase the saucce mixture next time as I ran out and had to make more. I will definately make these again