Easy Lamington Cake Recipe

Raspberry Lamingtons Savor the Best

WEBPreheat the oven to 350°F. Grease and flour two 8-inch square cake pans and place some parchment paper in the bottom of the pans. Place the …

Rating: 4.4/5(19)
1. Place the eggs (while still in the shell) in a bowl of warm water. This will warm them up and help them whip to a higher volume. Let them sit while you prep the cake pans and the ingredients.
2. Preheat the oven to 350°F
3. Grease and flour two 8-inch square cake pans and place some parchment paper in the bottom of the pans.
4. Place the milk and butter in a saucepan and warm it over low heat until the butter melts. Keep the pan on the lowest heat setting to stay warm while you beat the eggs.

Preview

See Also:

Show details

Homemade Lamingtons Marsha's Baking Addiction

WEBNov 23, 2021 · Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside. Cream …

1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
2. Cream together the butter, sugar, and vanilla until light and fluffy.
3. Add one egg and half of the flour, and beat well until combined. Add the remaining eggs and flour, and beat until combined.
4. Pour the batter into the prepared pan and spread out evenly. Bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean.

Preview

See Also:

Show details

The BEST Lamingtons with Strawberry Jam Ana's …

WEBAug 31, 2019 · for the cake. Preheat your fan oven to 160°C (325°F) or 175°C (350˚F) if you’re not using a fan oven. Grease and line with …

Rating: 4.9/5(31)
1. Preheat your fan oven to 160°C (325°F) or 175°C (350˚F) if you’re not using a fan oven. Grease and line with parchment paper 8x8 inch (20x20 cm) square tin.
2. Cook strawberries with sugar and squeeze of a lemon juice over a medium-high heat until it reaches boiling. Using a potato masher, mash strawberries. Turn the heat down and let it simmer for approx. 15 minutes or until it thickens. It's better to be thicker than looser, the plan is to lose a lot of water content and have concentrated flavour. I like to have small strawberry pieces here and there, but if you want your jam to be extra smooth then strain it through a sieve or blitz with a hand blender. Cover it with cling film and leave it to cool in the fridge.
3. Make the chocolate icing by melting together the chocolate, butter and milk over a bain maire (a heatproof bowl set over a pan of simmering water). Remove the bowl from the pan of simmering water when smooth, then whisk in the powdered sugar and cocoa powder you have previously sifted to get rid of lumps.In the very end add boiling hot water. You want to get just the right consistency, not too thin to make the lamingtons soak too much of liquid and become mushy, and too thick.
4. Once your cake is cold, trim the edges with a serrated knife and cut the cake horizontally using the same knife or a cake leveler. Fill the cake with strawberry jam and then cut it into 16 or more squares. Then put it in the freezer for 15 minutes to become firm, which will make the dipping in chocolate part easier.

Preview

See Also:

Show details