The Great Australian Bake Off

Put the 'tea' in morning tea with James's Signature lamingtons.


  • Sponge

  • 6 eggs

  • 2/3 cup caster sugar

  • 1/3 cup cornflour

  • ½ cup plain flour

  • 1/3 cup self-raising flour

  • Green tea icing

  • 1 ½ cups pure icing sugar

  • 2 tablespoons cocoa powder

  • 2 tablespoons matcha (green tea) powder

  • 1 tablespoon lemon juice

  • 3 cups of desiccated coconut, toasted

  • Green tea cream

  • 600ml whipping cream

  • 2 tbs green tea powder

  • 2 cups pure icing sugar


  • 1.

    For the sponge, preheat oven to 180°C. Sieve the flours together twice. Beat the eggs until fluffy and increased in size. Add the sugar slowly, beat after every addition. Sieve the flour once more over the top of the eggs. Fold the flour through the egg mixture. Pour into the prepared lamington pan. Bake for 20-25 minutes. Remove and cool on a cooling rack. When cool cut into fingers

  • 2.

    For the icing, place a saucepan of water on the heat, bring to a simmer. Sift together the icing sugar and matcha powder. Add the milk and melted butter and place over saucepan. Stir until thin enough to coat the fingers.

  • 3.

    For the green tea cream, beat cream, green tea powder and icing sugar until stiff peaks. Transfer mix to a piping bag.

  • 4.

    For the assembly, impale the sponge fingers on a fork. Using the fork dunk the sponge in the green tea icing. Transfer to the toasted desiccated coconut. Cover the finger in coconut and place on the cooling rack. Cut fingers in half and pipe tea cream between layers.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 301kj
  • Fat Total 16g
  • Saturated Fat 11g
  • Protein 4g
  • Carbohydrate 36g
  • Sugar 26g
  • Sodium 33mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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