Damon Mcknight
Australia is known for its delicious cakes, including the iconic Lamington, a vanilla sponge dipped in chocolate and coated with coconut. Other popular Australian cakes include the peach melba, passionfruit sponges, and the Jubilee Cake, which is rich with currants and sultanas and dusted with coconut. Large cakes are a staple of Australian afternoon tea or supper, and dried fruit and tropical ingredients such as coconut, macadamias, passionfruit, and pineapple are common in Australian baking. This paragraph will explore the ingredients and methods used to create these beloved Australian cakes, providing a glimpse into the country's unique culinary culture.
| Characteristics | Values |
|---|---|
| Name | Lamington |
| Type of Cake | Soft sponge cake |
| Ingredients | Butter, sugar, vanilla, flour, baking powder, milk, egg, vegetable oil, salt, cocoa powder, desiccated coconut |
| Optional Ingredients | Jam, cream, rum extract, chocolate chips |
| Oven Temperature | 180C/350F or 160C/320F (fan forced) or 340F/170C or 130C/250F |
| Preparation | Beat butter, sugar and vanilla with an electric mixer on medium-high speed until light and fluffy. Sift flour and baking powder together. Separate egg whites and yolks. Mix yolks with half of sugar and vanilla extract until creamy and light yellow. Add vegetable oil and milk. Whip whites with remaining sugar and salt until soft peaks form. Combine yolk and whipped whites. Fold in flour and baking powder. Pour batter into a parchment paper-lined baking pan. Bake for about 20 minutes. Let the cake cool completely, then cut into squares. Prepare chocolate sauce by combining butter, milk, vanilla extract, confectioners' sugar, and cocoa powder in a saucepan. Dip cake squares into chocolate sauce, then coat with coconut. |
| Serving Temperature | Bring to room temperature before serving |
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What You'll Learn
How to make a Lamington
Lamingtons are an iconic Australian cake. They are squares of vanilla or butter sponge cake, dipped in chocolate and coated in desiccated coconut. They are often served plain, but some people like to sandwich them with jam, cream, or extra chocolate icing.
To make the sponge, preheat your oven to 170-180°C (340-350°F). Grease a 20 x 30 cm or 9 x 13 cm cake pan and line with baking paper or parchment paper. Separate the egg whites from the yolks. In a medium bowl, mix the yolks with sugar and vanilla extract until creamy and pale yellow. Gradually mix in oil and then add milk. In a large bowl, mix the egg whites with a pinch of salt until foamy, then gradually add the remaining sugar. Continue mixing until soft peaks form. Gently fold the yolk mixture into the egg whites. Gradually sift the flour and baking powder over the egg mixture and gently fold in. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.
Once the sponge is baked, leave it to cool completely. Some recipes recommend freezing the sponge or leaving it out overnight to make it easier to handle when coating. Cut the sponge into squares. To make the chocolate coating, melt butter in a saucepan and add milk. Gradually add in icing sugar and unsweetened cocoa powder, whisking continuously. Dip each square of sponge into the chocolate sauce, using a fork to make it easier. Coat each square in coconut and transfer to a wire rack or serving plate. Repeat with the remaining sponge squares. Refrigerate for about 30 minutes to an hour before serving.
Lamingtons are messy to make and eat, but that's all part of the Aussie experience!
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How to make a passionfruit sponge
To make a passionfruit sponge, a popular choice for an Australian-themed cake, you'll need the following ingredients: fresh passionfruit, eggs, sugar, flour, butter, and baking powder. This recipe is a twist on the traditional sponge, with the addition of passionfruit providing a unique Australian flavour. Begin by preheating your oven to a moderate temperature of around 180 degrees Celsius. Line a sponge tin with baking paper, ensuring the base and sides are covered. Separate three eggs, placing the whites in one mixing bowl and the yolks in another. Whisk the yolks with 1/3 cup of caster sugar until thick and creamy, then stir in the passionfruit pulp, taking care to remove the seeds beforehand if you prefer a smoother texture.
In a separate bowl, whisk the egg whites until soft peaks form, then gradually add in another 1/3 cup of sugar, whisking continuously until the mixture is glossy and forms stiff peaks. Sift a generous cup of plain flour with a teaspoon of baking powder, then gently fold this into the passionfruit mixture, alternating with adding the whisked egg whites. Be gentle and ensure the mixture retains as much air as possible. Pour the batter into your prepared tin and bake for approximately 30-35 minutes, or until a skewer inserted into the centre comes out clean.
While the sponge is baking, you can prepare a passionfruit syrup to add extra flavour and moisture to your cake. Simply heat passionfruit juice (either freshly squeezed or store-bought) with a little sugar, stirring until the sugar dissolves, and simmer for a few minutes to create a syrup. Once your sponge is cooked, remove it from the oven and allow it to cool slightly before turning it out onto a wire rack. Poke a few holes in the sponge with a skewer and brush generously with the passionfruit syrup. This will keep your sponge moist and enhance the passionfruit flavour.
For the filling, a simple passionfruit buttercream can be made by beating softened butter with icing sugar and passionfruit pulp. You can adjust the sweetness to your taste and add a little milk to achieve a smooth, spreadable consistency. Slice your sponge horizontally to create two layers, and spread the buttercream onto the bottom layer, adding extra passionfruit pulp or fresh passionfruit seeds for a more intense flavour. Place the second layer on top and dust with icing sugar, or decorate with additional passionfruit-themed decorations of your choice. Enjoy your delicious passionfruit sponge, a true Australian treat!
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How to make a Jubilee Cake
The recipe for a Jubilee Cake was first published in the 1936 edition of the Green and Gold Cookery Book, a classic South Australian cookbook. This easy-to-make cake is rich with currants and sultanas and dusted with coconut. Here is a detailed recipe for a Jubilee Cake:
Ingredients
- 1½ cups self-raising flour
- A pinch of salt
- 20 g (1 tablespoon) butter, chilled
- 1 tablespoon castor sugar
- Finely grated rind of 1 lemon
- 1 cup currants
- 1 cup sultanas
- 1 egg
- ¾ cup milk
- 2 tablespoons icing sugar
- 2 teaspoons milk or lemon juice
- 2 tablespoons desiccated coconut
Method
- Sift the flour with the salt into a mixing bowl.
- Rub in the butter with your fingertips until the butter is reduced to minute pieces.
- Stir in the sugar and lemon peel, then the currants and sultanas.
- Beat the egg with the milk and stir this into the flour-fruit mixture.
- Pour the batter into a parchment paper-lined baking pan and bake for about 20-30 minutes until a toothpick inserted into the centre comes out clean.
- For the icing, combine the icing sugar and milk or lemon juice in a small bowl.
- Once the cake has cooled, spread the icing over the top and sides of the cake.
- Sprinkle the desiccated coconut over the top and sides of the cake.
The cake is now ready to be served!
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How to decorate a cake, Australian-style
Australia has a rich cake culture, with large cakes often taking centre stage at afternoon teas and supper spreads. While a plain cake is simple to make, Australians are known to enjoy a fancy cake that showcases the hostess's decorating skills.
Some classic Australian cakes include the lamington, a small sponge cake coated in chocolate and coconut, and the moist red velvet cake, which is often decorated with cream cheese frosting. Another popular option is the traditional butter cake, which can be made with just six simple ingredients.
If you're looking to decorate an Australian-style cake, here are some ideas to get you started:
- Use colours that represent Australia's landscapes, such as the turquoise waters of the Great Barrier Reef or the earthy tones of the Outback.
- Incorporate native plants or flowers, like eucalyptus leaves, gum blossoms, or even edible flowers like native finger limes.
- Add ingredients that are unique to Australia, such as macadamia nuts, lemon myrtle, or wattleseed, to give your cake an authentic Australian flavour.
- Create an Outback campfire cake with edible flames, fondant rocks, and mini marshmallows on sticks. Add chocolate crumbs for "dirt" and small fondant trees to complete the scene.
- Celebrate Australia's beach culture with a surf and beach-themed cake. Use blue and white icing for ocean waves, fondant surfboards, and edible "sand." Fondant beach umbrellas or towels can add a cute touch.
- For a classic Australian decorative touch, try techniques like delicate string work, crimping, ribbon insertion, and icing lace on a rolled fondant-covered cake.
- For a simple yet elegant look, spread lemon icing on your cake and sprinkle with coconut. You can also add pineapple, dried fruit, and almonds for a delicious twist.
- If you're feeling creative, use edible paints to replicate Aboriginal art patterns and depict native landscapes. Earthy colours like ochre, black, and red will bring your design to life and pay tribute to Australia's Indigenous heritage.
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How to make a large Australian cake
Large cakes are the centrepiece of many afternoon teas or supper spreads in Australia. One famous Australian cake is the Lamington, which is a vanilla sponge dipped in chocolate and coated with coconut. Here is a recipe for a large Australian Lamington cake:
Ingredients:
- Butter
- Sugar
- Vanilla extract
- Vegetable oil
- Milk
- Eggs
- Flour
- Baking powder
- Cocoa powder
- Desiccated coconut
Method:
- Preheat the oven to 180C/350F (or fan-forced 160C/320F).
- Sift flour and baking powder together.
- Grease a 20 cm x 30 cm / 8″ x 12″ cake pan and line it with baking paper, leaving an overhang on all sides to make it easy to remove the cake later.
- Beat butter, sugar, and vanilla with an electric mixer on medium-high speed until light and fluffy – about 1 1/2 to 2 minutes.
- In a separate bowl, mix egg yolks with half of the sugar and vanilla extract until creamy and light yellow in colour.
- Add vegetable oil and milk to the egg mixture and set aside.
- Whip egg whites with the remaining sugar and salt until soft peaks form.
- Gently incorporate the yolk mixture into the whipped whites.
- Fold in the flour and baking powder.
- Pour the batter into the prepared baking pan and bake for about 20 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the cake cool completely, then cut it into squares.
- Prepare the chocolate sauce by combining butter, milk, and cocoa powder in a saucepan over medium heat. Stir until the butter is melted and the ingredients are well combined.
- Remove from the heat and add vanilla extract or rum extract and chocolate chips (if desired). Stir until the chocolate is melted.
- Dip each cake square into the chocolate sauce, then coat with coconut.
- Place the coated cake squares on a wire rack to set for about 30 minutes to an hour before serving.
For a decorative touch, you can spread jam over the top of one cake square, then place another square on top before coating in chocolate and coconut. This will create a layered effect.
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Frequently asked questions
Australian cakes are typically large and often include dried fruit and tropical ingredients such as coconut, macadamias, passionfruit, pineapple, pawpaw, pumpkin and rosellas. Some of the most popular Australian cakes include Lamingtons, Pavlova, Peach Melba, and Passionfruit sponges.
A Lamington is a very popular Australian cake. It is a vanilla or butter sponge cake cut into squares, dipped in chocolate glaze or icing, and coated in desiccated coconut.
To make a Lamington, first bake a vanilla or butter sponge cake. Then, cut the cake into squares and dip each square into chocolate sauce or icing. Finally, coat each square in desiccated coconut and refrigerate for about half an hour to an hour before serving.
Aside from Lamingtons, you can also make a Passionfruit sponge, which is a combination of light-as-air cake, whipped cream, and passionfruit filling, topped with passionfruit icing. Another option is the Jubilee Cake, which is rich with currants and sultanas and dusted with coconut.
