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Lamington Sponge Fingers
Delicate, finger-sized lamingtons, perfect for afternoon tea or a sweet treat. These feature a light sponge cake, dipped in rich chocolate icing, and coated in desiccated coconut. A touch of jam can be added for an extra layer of indulgence.
๐ง ์ฌ๋ฃ
- 1 x 20cm (8-inch) square sponge cake, baked and cooled Sponge cake(A light and airy vanilla sponge is traditional. You can bake this in a square tin and cut it into fingers, or use pre-made sponge fingers if preferred.)
- approx. 300g Chocolate icing(A simple cooked chocolate icing is best for lamingtons. You will need: 200g caster sugar, 40g cocoa powder, 100ml water, 25g butter. See instructions for preparation.)
- 200g Desiccated coconut(Ensure it's desiccated, not shredded, for the classic lamington texture.)
- approx. 150g Jam(Optional, but highly recommended for a traditional jam-filled lamington. Raspberry or strawberry jam works well.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the sponge cake: If you baked a square sponge, allow it to cool completely. Trim any browned edges. Cut the sponge into 24 equal finger-sized pieces (approximately 5cm x 2.5cm x 2.5cm or 2-inch x 1-inch x 1-inch). If using pre-made sponge fingers, ensure they are of a suitable size.
โฑ๏ธ 10 minutes - 2
Make the chocolate icing: In a saucepan, combine the caster sugar, cocoa powder, and water. Stir well to dissolve the sugar and cocoa. Place over medium heat and bring to a gentle boil, stirring constantly. Boil for 3-5 minutes, until the icing has thickened slightly. Remove from heat and stir in the butter until melted and smooth. The icing should be thick enough to coat the back of a spoon but still pourable.
โฑ๏ธ 10 minutes - 3
Prepare for dipping: Spread the desiccated coconut evenly onto a large plate or shallow tray. Have your sponge fingers ready. If using jam, slice each sponge finger in half horizontally, spread a thin layer of jam on the bottom half, and gently place the top half back on.
โฑ๏ธ 5 minutes - 4
Dip and coat: Working with one sponge finger at a time, use a fork or skewer to dip it into the warm chocolate icing, ensuring it is fully coated. Lift the finger out, allowing excess icing to drip back into the bowl for a few seconds. Carefully place the iced finger onto the plate of desiccated coconut and gently roll it to coat all sides. Alternatively, sprinkle coconut over the iced finger.
โฑ๏ธ 20 minutes - 5
Set and finish: Place the coated lamingtons onto a wire rack set over a baking sheet to catch any drips. Allow the icing to set completely. This can take 30-60 minutes at room temperature. Once set, they are ready to serve.
โฑ๏ธ 30-60 minutes (setting time)
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor easier handling and cleaner cuts, freeze the sponge cake for about 30 minutes before slicing.
- โEnsure the chocolate icing is warm but not too hot when dipping. If it becomes too thick, gently reheat it over very low heat or add a tiny splash of water.
- โWork efficiently when dipping and coating to prevent the icing from setting too quickly.
- โFor a truly decadent lamington, use a good quality jam and don't be shy with the amount!
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Use pink or coloured icing for a festive look.
- Experiment with different flavoured jams, such as apricot or mixed berry.
- For a richer flavour, add a teaspoon of vanilla extract to the chocolate icing once it's off the heat.