Classic Australian Lamington Recipe: How to Make Soft Sponge Cakes

My longing to visit Australia has worked its way into my cooking — into my taste buds and apparently right into my flour jar. The result was a delightful disaster: sponge cake, strawberry filling, coconut and chocolate everywhere.

By “mess” I clearly mean absolute heaven. (Dear boyfriend: this may explain my relaxed approach to cleanup these days.)

There’s plenty of mystery around the origins of the lamington. They’re named for Lord Lamington (who reportedly disliked them), but whether they were invented on purpose or stumbled upon in a kitchen accident is still debated. Either way, they’re irresistible.

What’s equally astonishing is how fast they disappear. I baked 24, kept three at home and took the rest to a lab meeting — and they were gone within minutes. My boss sheepishly confessed to seconds (or maybe a half and then another quarter), and people stopped me all day to say how much they loved them.

I’m telling you now: these are fantastic. Make them for Easter, for a casual gathering, or simply to brighten an ordinary afternoon with sponge cake, strawberry jam, chocolate and coconut. No judgment here.

One year ago…Sweet Potato Spinach Pesto Lasagna Rolls
Two years ago…Greek Baked Beans
Three years ago…Strawberry Balsamic Pesto Orzotto

Lamingtons
Makes 24, adapted from Martha Stewart

Ingredients

• 1 cup unsalted butter, room temperature
• 2 2/3 cups cake flour
• 2 cups sugar
• 2 tsp pure vanilla extract
• 4 large eggs
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 2/3 cup strawberry jam
• 1 lb shredded sweetened coconut

For the chocolate icing:

• 1 cup milk
• 4 tbsp unsalted butter
• 1 tbsp pure vanilla extract
• 8 cups confectioner’s sugar
• 1 cup cocoa powder, sifted

Instructions

1. Preheat the oven to 325°F. Grease two 9×13-inch baking pans with baking spray or butter and flour. Line with parchment and grease again.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high until light and fluffy, about 3 minutes. Add the vanilla and eggs one at a time, scraping down the bowl as needed.
3. Sift together the flour, baking powder and salt. Add the dry ingredients to the batter in three additions, alternating with the milk. Mix until just combined.
4. Divide the batter between the prepared pans and bake until a tester comes out clean, about 30 minutes. Cool on a wire rack for five minutes, then remove from the pans and cool completely.
5. Spread jam over one cooled cake. Place the second cake on top and trim any overhang with a serrated knife.
6. Cut the layered cakes into 24 squares.
7. Put the coconut in a medium bowl and set aside. To make the icing, warm the milk and butter together until simmering. Pour into a bowl and whisk in the vanilla, confectioner’s sugar and cocoa powder until smooth.
8. Set the bowl of icing over a saucepan of gently simmering water to keep it fluid. Using two forks, dip a jam-filled cake square into the icing, coating it completely.
9. Let excess icing drip off, then roll the square in coconut to coat. Transfer to a wire rack to set at least 15 minutes. Repeat until all squares are coated.