If you like Lamingtons, you won’t be able to resist these Lamingtons with Strawberries and Cream!
One of my favourite things about visiting my Great Nan when I was growing up was sitting on her kitchen table with my sister and helping her cook. Many of her recipes I make now for my family (the BEST ever Chocolate Cake and homemade Pasties) including these delicious Lamingtons.
While there is NOTHING wrong with enjoying these Lamingtons on their own (I’ll never say no to one!), if I’m making these for a special occasion (not that I really need much of an excuse though to be honest!) then I love to fill them with whipped cream and strawberry slices and I can guarantee once you try these, you will make them this way all of the time!
When it comes to making Lamingtons as much as it pains me, it seems as though making a mess is unavoidable, especially if the boys are helping me – they spend most of their time licking their fingers! I usually spread the ‘mess’ out over a couple of days as I like to make the sponge recipe a day in advance as I find it makes it sooooo much easier to cut the cake into clean squares and it also helps avoid as many crumbs falling into the chocolate icing.
I think these Lamingtons with Strawberries and Cream are best eaten on the day they are made, however if you store them covered in the fridge they will still be ok the next day.
Some of my other tips for making Lamingtons are:
- If you find the chocolate icing is quite thick (which makes it difficult to coat the cake) add a little extra boiling water to the mixture to help thin it out.
- Use eggs which are at room temperature to make your sponge.
- If your icing begins to set, again use the extra boiling water to help bring it back to the right consistency.
- Even though I LOVE my Thermomix, I still prefer to fold through the flour by hand as it’s really important not to over mix the batter as otherwise it won’t rise.
Thermomix Lamingtons with Strawberries and Cream Recipe
- Preheat your oven to 180 degrees and line the base and sides of a 20cm x 20cm square cake tin with baking paper.
- Insert the butterfly into your Thermomix bowl and add the eggs and caster sugar. Mix for 7 minutes on speed 3 until the mixture is light and fluffy and has tripled in volume.
- Place the butter into a microwave safe bowl and cook for 30 seconds to melt. Add the melted butter and vanilla extract and mix for 5 seconds on speed 3.
- In the meantime, sift the plain flour into a separate bowl.
- Remove the butterfly attachment and your Thermomix bowl from the machine and sift the flour over the top. Use your spatula to gently fold through the flour until just combined.
- Pour the mixture into your prepared tin and place into the pre-heated oven. Bake for 30 minutes or until the sponge is cooked through when tested with a skewer. Allow it to completely cool before continuing to the next step.
- Place the desiccated coconut into a large bowl.
- To make the chocolate icing to dip the Lamingtons is, place the butter into your Thermomix bowl and cook for 1 minute and 30 seconds, 60 degrees, speed 2. Add the icing sugar, cocoa and boiling water and mix for 15 seconds speed 4. Scrape down the sides of the bowl and mix for a further 20 seconds on speed 4. Transfer the icing to a large bowl.
- Cut the cooled sponge into nine squares and coat it in the chocolate icing before tossing in the desiccated coconut and then place the Lamingtons onto a wire baking wrack to set – repeat until all Lamingtons are coated.
- Once the Lamingtons have set, place the cream, vanilla extract and icing sugar into a bowl and beat with a handheld mixer until soft peaks form.
- Cut the Lamingtons in half horizontally and add a generous amount of whipped cream and sliced strawberries.
Serve immediately or pop into the fridge until needed.