According to Wikipedia, "A lamington is a sponge cake of Australian origin in the shape of a cuboid, coated in a layer of traditionally chocolate icing then desiccated coconut." I have never come across these and was surprised when Gayathri announced this month's 'Baking Eggless' challenge.
Since I have no chocolate lovers at home. I went ahead with Lemon Lamingtons taking inspiration from here. These turned out absolutely gorgeous and finger licking tasty!
For the Vanilla Sponge Cake - Source
Cake Flour 1 1/2 cup *
Sugar 3/4 cup (I used raw sugar)
Curds/Yogurt 1 cup
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Vanilla extract 1 tsp
Oil 1/2 cup
For Lemon Curd - Source
Cold Water 1/4 cup
Sugar 1/2 cup
Cornstarch 3 Tbsp
Lemon juice 1/4 cup
Lemon Zest 2 tsp
Salt a pinch
* I used a mixture of Whole Wheat Flour 1 cup, All Purpose Flour 7 Tbsp and Cornstarch 1 Tbsp
Method Of Preparation -
For the Sponge Cake -
Whisk the curds and sugar in a mixing bowl until the sugar is dissolved.
Sprinkle Baking Soda and Baking Powder, mix gently and set aside for 5 min. The mixture would be bubbly and airy in 5-7 min.
Mix in vanilla extract and oil and gently mix.
Gradually add the flour and mix well to make a smooth batter.
Preheat the oven to 350 F and prepare a cake pan. I lined it with parchment paper.
Pour the batter onto the prepared cake pan and tap it on the counter to dislodge any trapped air bubbles.
Bake in the middle rack for 45-47 min or until a tester inserted in the center comes out clean.
Remove and let the cake cool in the pan for a few minutes before inverting the cake on to the cooling rack.
Let the cake cool before making slices.
For the Lemon Curd -
Whisk together water, sugar, cornstarch, and salt until cornstarch is dissolved.
Bring mixture to a boil over medium-high heat, stirring continuously.
When mixture thickens, reduce heat to low and cook for another minute, stirring constantly.
Pour mixture into a glass bowl and add lemon juice and zest (I used lime instead), mixing well.
Allow to cool and thicken at room temperature.
To Assemble Lemon Lamingtons -
Slice the cake into 2 inch squares or rectangles.
Pour the beaten lemon curd all over the cake slices and roll them on coconut powder.
Transfer them onto parchment paper so they don't stick to the plate and refrigerate.
They tasted divine the next day!
Preparation Time 40 min + Baking Time 45 min + Cooling Time > 2 hrs
Makes about 12 pieces