Lamingtons with White Chocolate Cream

I'm going to see the old year out with Lamingtons, then I'm going to see the New Year in with a glass of Champagne. Yippee!


It's been sweet getting to know you my friends. May your New Year be full of fizz, in the best possible way.

Jen X


Lamingtons with White Chocolate Cream
adapted from Delicious
Makes 12

For the Cake:
4 eggs
150g caster sugar
150ml milk
60g unsalted butter
185g self-raising flour
35g cornflour
1 teaspoon cream of tartar
1 teaspoon vanilla extract

For the White Chocolate Cream:
300ml whipping cream
100g white chocolate, chopped

For the Dark Chocolate Glaze:
170g dark chocolate, chopped
40g unsalted butter
180ml milk
220g icing sugar
2 tablespoons cocoa powder
3 1/2 cup desiccated coconut

Make the Cake:
Preheat the oven to 180 degrees C. Spray a 20 x 30cm lamington tray with cooking oil spray and line it with baking paper.

In the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs and sugar for 5 minutes, until pale and fluffy.

Meanwhile, put the milk and butter in a small saucepan and heat over low heat until the butter has melted. Add the vanilla and set aside to cool a little.

Sift the flour, courflour and cream of tartar into a bowl, then sift the flour mixture 4 times. While the motor running, add the flour mixture to the eggs in 3 batches, beating well after each addition. Add the warm milk mixture and beat to combine.

Pour into the prepared pan and  bake for 20 minutes or until a skewer inserted into the centre of the cake comes out clean. Turn out onto a wire rack and allow to cool, then wrap in plastic and chill until cold. The colder it is, the easier it will be to cut and coat with the glaze.

Make the White Chocolate Cream:
Place the cream and white chocolate in a saucepan and melt over a low heat until smooth. Chill until cold, then beat until stiff peaks form. Set aside.

Make the Dark Chocolate Glaze:
Put the dark chocolate and butter into a saucepan over low heat and melt until smooth. Remove from the heat and whisk in the icing sugar and coco power. Add a little hot water if the glaze is too thick.

Assemble the Lamingtons:
Cut the cake into 12 equal portions. Place the coconut on a large baking tray. Dip the cakes into the dark chocolate glaze until completely coated, then dredge them in coconut. Put them in a wire rack to set. When set, cut the cakes in half and fill them the white chocolate cream and sandwich them together.