Best 2 Lamington Roulade Recipes
Indulge in the delightful fusion of flavors and textures with our delectable Lamington Roulade, a unique and enticing dessert that combines the beloved Australian Lamington cake with the elegance of a roulade. This exquisite treat features a moist and fluffy sponge cake, generously filled with a velvety raspberry jam and coconut cream, then coated in a rich chocolate ganache. Its captivating presentation and symphony of flavors make it an unforgettable dessert experience.
Accompanying this star of the show are three additional recipes that will tantalize your taste buds. The classic Lamington Cake offers a nostalgic indulgence, with its fluffy sponge cake squares dipped in chocolate and coated in coconut. Take a bite of history with our heritage-inspired recipe for the traditional Australian Lamington. If you prefer a lighter option, our Lamington Slice is the perfect choice, featuring a no-bake coconut rough base topped with a layer of chocolate and coconut. And for those who enjoy a delightful fusion of flavors, our Raspberry Lamington Roulade combines the best of both worlds, with a delicate raspberry filling and a luscious chocolate ganache.
LAMINGTONS
Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter cake, pound cake, Madeira cake or genoise sponge. Note: desiccated coconut is a slightly dried shredded coconut--not sweetened.
Provided by bme
Categories Desserts Cakes Yellow Cake Recipes
Time P1DT1h55m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
- Sift together the flour, baking powder, and salt. Set aside.
- Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
- Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
- To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.
- Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 39.9 g, Cholesterol 29.2 mg, Fat 18 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 14.3 g, Sodium 124.3 mg, Sugar 27.8 g
LAMINGTONS
Enjoy a lamington with a hot cup of tea. This traditional Australian bake is filled with cream and jam, coated in a chocolate icing and rolled in coconut
Provided by Esther Clark
Categories Dessert, Treat
Time 1h30m
Yield Makes 18
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.
- Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.
- Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.
- To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.
- Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you're dipping).
- Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.
Nutrition Facts : Calories 545 calories, Fat 31 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 47 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
Tips:
- To make a smooth and lump-free batter, sift the flour, cocoa powder, and baking powder together before adding them to the wet ingredients.
- Make sure the butter and sugar are creamed together until light and fluffy before adding the eggs. This will help to incorporate air into the batter, resulting in a light and airy sponge cake.
- Do not overmix the batter. Overmixing can result in a tough and dense sponge cake.
- Line the baking tray with parchment paper to prevent the sponge cake from sticking.
- Bake the sponge cake until a toothpick inserted into the center comes out clean.
- Allow the sponge cake to cool completely before filling and rolling it.
- When spreading the filling on the sponge cake, leave a 1-inch border around the edges. This will help to prevent the filling from leaking out when the cake is rolled.
- Roll the sponge cake tightly, starting from one of the long sides. Use a rolling pin to help you get a tight roll.
- Chill the roulade for at least 30 minutes before slicing and serving. This will help the filling to set and make it easier to slice.
Conclusion:
Lamington roulade is a delicious and impressive dessert that is perfect for any occasion. With its light and airy sponge cake, rich and creamy filling, and decadent chocolate ganache, this roulade is sure to be a hit with everyone who tries it. Follow the tips above to make the best lamington roulade possible.
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