Australian Lamingtons (Eggless

• Vegetarian

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Cocoa powder
  • 2 cups Icing/confectioners sugar
  • 3/4 cup Sugar
  • 1 tsp Vanilla essence

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 200 g Desiccated coconut

• Dairy

  • 75 g Butter
  • 1 cup Curd/yoghurt, Thick
  • 3/4 cup Milk

Found on thefoodkiosk.org

Description

Ingredients

• For the sponge cake:
• All purpose flour - 1½ cups
• Thick curd/yoghurt - 1 cup
• Vegetable oil - ½ cup
• Vanilla essence - 1 tsp
• Sugar - ¾ cup
• Baking powder - 1 tsp
• Baking soda - ½ tsp
• For the chocolate sauce/icing:
• Butter - 75 gms
• Milk - ¾ cup
• Cocoa powder - ⅓ cup
• Icing/Confectioners sugar - 2 cups
• To roll:
• Desiccated coconut - 200 gms

Directions

• Preheat oven at 180 degree celsius.
• Line a 7.5 inch to 8 inch square cake pan with parchment paper, grease the sides and keep aside.
• In a bowl sift dry ingredients, flour, baking powder, baking soda, mix well and keep aside.
• Take a mixing bowl, add in oil, sugar, curd, vanilla essence and mix well using a hand whisk or electric beater.
• Now, fold in the dry mixture into the wet mixture little by little, use a spatula to fold in, do not over mix.
• Once batter is ready, transfer it into the lined pan and bake for around 25 minutes at 180 degree celsius or until a skewer inserted in the centre of the cake comes out clean.
• Meanwhile make the chocolate sauce, in a pan, first melt butter and add in the milk.
• When milk comes to boil slowly add the cocoa powder while continuously stiring.
• Once fully dissolved, start adding icing sugar. You will see the consistency of the sauce changing.
• It will start thickening, switch off the flame and let the sauce cool.
• When the cake gets done, cool it down and cut it into squares.
• Once sauce cools, start dipping each square in the chocolate sauce using two forks, coat fully.
• Let the extra sauce drizzle back in the bowl, and then keep the chocolate dipped sponge into the desiccated coconut.
• Using your dry hand, roll it well in coconut and then keep aside on a plate.
• Repeat the same process for all the lamingtons.
• Chill for atleast half an hour and then serve.