Lamington Sponge Fingers

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 10 minutes
2. 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.

   ⏱️ 10 minutes
3. 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.

   ⏱️ 5 minutes
4. 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.

   ⏱️ 20 minutes
5. 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.

   ⏱️ 30-60 minutes (setting time)

💡 Pro Tips

• ✓For easier handling and cleaner cuts, freeze the sponge cake for about 30 minutes before slicing.
• ✓Ensure 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.
• ✓Work efficiently when dipping and coating to prevent the icing from setting too quickly.
• ✓For a truly decadent lamington, use a good quality jam and don't be shy with the amount!

🔄 Variations

• 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.

🥗 Nutrition

Per serving