Eggless Lamington

Ingredients

Lamington is a famous traditional Australian dessert made from sponge cake and cocoa powder.

Today I made chocolate lamington using fluffy sponge cake with chocolate syrup. It is very delicious, spongy inside and chocolatey outside with dry coconut coating.

Ingredients 

For Sponge cake

  • 1 cup of plain flour (maida)
  • 1 cup of milk
  • 1 tsp of vinegar or lemon juice
  • 2 tbsp of melted butter
  • 2 tbsp of vegetable oil
  • 2 tbsp of powdered sugar
  • 1 tsp of lemon zest
  • 1 tsp of baking powder
  • ½ tsp of baking soda
  • ½ cup of Condensed milk
  • Few drops of vanilla essence

For chocolate syrup

  • 150 gm of dark cooking chocolate
  • 50-70 ml of milk
  • 1 tsp of butter

For coating

  • Desiccated coconut

Procedure :

Sponge cake:

  1. Preheat the oven at 180°C for 10 minutes.
  2. Grease the cake tin with butter.
  3. Add vinegar in the milk and mix well.
  4. Sift the dry ingredients in a bowl (plain flour, baking powder, baking soda )
  5. Take another bowl.
  6. Add sugar, oil, butter and beat them until light and fluffy.
  7. Add condensed milk and mix.
  8. Add little by little flour mixture, milk and mix everything well.
  9. Make lump free batter.
  10. Add vanilla essence and lemon zest and mix.
  11. Transfer the batter in the greased tin and tab it.
  12. Put the tin in the oven and bake it at 180°C for 20 -23 minutes or until a skewer inserted in the centre comes out clean.
  13. Take out the cake tin and let it cool down for 8-10 minutes.
  14. Take out the cake on a wire rack and let it cool down completely.
  15. Cut the cake into pieces.

Chocolate syrup:

  • Take hot water in a big bowl.
  • Keep the other bowl in it and add chocolate, milk, butter and mix everything well till become syrup. Make thin chocolate syrup. If you need milk, you can add.

Lamington coating:

  • Take a cake piece and dip in the chocolate syrup then toss in desiccated coconut.
  • For better results toss 2 times in the desiccated coconut and place in the plate or on the rack.
  • Make all cake pieces in a similar way.
  • Rest it for 1 hour or until set.

Tips:

  1. Do not over mix when you add flour mixture otherwise you will lose all the air.
  2. We can filled with jam or even whipped cream
  3. We can make cocoa powder, sugar, milk syrup.
  4. If you don’t like coconut, please coat once.
  5. We can store the chocolate lamington for 4-5 days in the fridge.