Lamington Cake (Eggless) Recipe

Lamington cake is an Australian cake made in to bite sized pieces and coated with raspberry jelly and coated with desiccated coconut. Often called just Lamington in Australia they are very delicious and tasty snack and can be had at any time of the day. Though the recipe is detailed it is not difficult to make this cake and you just cannot go wrong with it. With festival season approaching make this wonderful cake for your friends and loved one and serve with pride. You are sure to get accolades and praises. With so many different types of cakes in India do try this Australian variation today!

Click the PLAY BUTTON below to view the video recipe of Lamington Cake (Eggless):

INGREDIENTS:

For Sponge Cake:

1 cup all purpose flour/maida

1/4 cup corn flour

1 tsp baking powder

1/2 tsp baking soda

200g or 1/2 tin condensed milk

3 tbsp powdered sugar

1/2 cup oil

4-5 drops vanilla essence

1/2 cup milk

1/4 cup soda water

2 tbsp desiccated coconut

For Lamington:

1 packet raspberry jelly (store brought)

200g desiccated coconut

SERVES: Makes 36 pieces of Lamington Cake (about 900g)

PREPARATION TIME: 20 Min

COOKING TIME: 3 Min

BAKING TIME: 45 Min

TOTAL TIME: 68 Mins

* 1 CUP = 240 ML

METHOD:

Making Sponge Cake:

1. Sieve all the dry ingredients (all purpose flour/maida, corn flour, baking powder & baking soda)

2. In a separate bowl mix condensed milk with powdered sugar using a hand mixer/hand blender.

3. Add oil & whisk it well till oil & condensed milk is well combined.

4. Add vanilla essence.

5. Mix 1/2 of the dry mixture to the wet mixture & to this add milk little by little. Lightly mix it with a spoon. Then using your whisker mix it really well.

6. Add remaining of the dry ingredients & remaining part of the milk. Again first mix lightly with a spoon & then with a whisker or a hand blender.

7. Add plain soda water & whisk it really well & quickly.

8. Add desiccated coconut & mix it gently.

9. Pour the cake batter in a greased & lined 8" square cake mould & tap it a few times on the kitchen counter to even it out & release the air bubbles.

10. Bake in a pre-heated oven at 150C/300F for 40-45 min.

11. After 40 min, check by inserting a toothpick & if it comes out clean it's done. Bake 5 min more if required.

12. Allow cake to cool completely for 1-2 hours.

13. Run a sharp knife along the edges so that it easily gets unmold. Cover the cake mould with a cling wrap & secure it tightly. Refrigerate for about 2 hours.

Making Lamington Cake:

1. Prepare a raspberry jelly as per packet instructions.

2. Transfer the jelly mixture in to a bowl & allow it cool only for 5-6 min.

3. In the meanwhile remove the cake from the fridge & remove the cling wrap.

4. For unmolding the cake place a plate over the cake & turn it upside down & gently tap it & remove the mould as well as the parchment paper at the base.

5. Cut the cake in to small pieces by making 6 vertical lines & then 6 horizontal lines.

6. Dip 5-6 pieces of cake at a time & remove one by one cake pieces from the jelly & place it in to the desiccated coconut & roll it really well & coat it with it.

7. Repeat the process for all the cake pieces.

8. Put the pieces in air tight container & place it in to the refrigerator for about 2 hours.

9. Eggless lamington cakes are ready to serve.