LAMINGTONS

As per Wikipedia (2013), Lamington originates in Australia.  It is a dessert consisting of squares of sponge cake coated with chocolate icing followed by desiccated coconut.  Wikipedia (2013) further stated that Lamingtons are sometimes served as two halves with a layer of cream or strawberry jam in between.

I saw the original Lamingtons in some Mauritian hypermarkets.  I also saw another version of Lamingtons here in Mauritius called "Carreaux Sirop".  It consists of squares of Victoria Sponge Cake coated first in a layer of pink syrup then desiccated coconut.

Ingredients (Makes > 40)

List A

40 g cornstarch 

35 g wheat starch 

75 g self-raising cake flour

List B

6 egg whites

75 g caster sugar

1/4 teaspoon cream of tartar

List C

6 egg yolks

75 g white sugar

1/4 tsp salt
1 1/2 tablespoon vanilla essence

1 tablespoon honey

1 tablespoon milk powder dissolved in 1 tablespoon water

Chocolate icing (Icing recipe is from David Lebovitz, 2011)
170 g bittersweet or semisweet chocolate, chopped
40 g unsalted butter
180 ml milk (liquid)
220 g powdered sugar (sifted)
2 tablespoons unsweetened cocoa powder
2 tablespoons boiling water

Jelly coating 
1 packet red coloured jelly crystal

Final coating 
200-250 g desiccated coconut

Method

Sponge making (Egg-separated Method)

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1.  Sift the dry ingredients in List A twice.  Line a rectangular or square cake pan.  I used a rectangular cake pan of size 30cm x 23cm.

2.  Beat the egg white until frothy.  Then add the cream of tartar and continue beating on medium to high speed until it starts to form peaks.  At this point add the caster sugar little by little and beat until you get shiny, moist and glossy stiff peaks.

3.  Whisk the egg yolks, sugar, salt and vanilla essence until the Ribbon Stage is reached i.e. when an "S" shape is drawn with the mixture it should hold its shape for at least 3 seconds.  Beat in the honey and milk mixture.

4.  Sift half of the flour mixture into the egg yolk mixture.  Beat until smooth (using your electric mixer).

6.  Gently fold half of the whipped egg white into the egg yolk mixture using a spatula or a large balloon whisk.

7.  Sift in the remaining flour and fold gently.  Finally, fold the remaining egg white into the mixture and pour in prepared cake pan.  Tap the cake pan twice or thrice and bake at 200°C for 18-20 minutes.   Tap the cake pan twice or thrice immediately after baking.

8.  Un-mould, peel off the baking paper; allow to cool on a cooling rack.

9.  Cut the sponge into squares of (3 cm x 3 cm).

I dusted my knife with icing sugar to facilitate the cutting of the sponge 

Making the chocolate icing

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1.  Melt together the chocolate, butter, and milk in a heatproof bowl set over a pan of simmering water.

2.  Remove the bowl from the pan of simmering water when smooth, then whisk in the powdered sugar and cocoa powder.

Making the jelly

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1.  Prepare the jelly according to packet's directions.  Allow it to semi-set.

Coating

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1.  Dip the sponge cubes in the chocolate icing or jelly.  Roll in desiccated coconut.  Allow to set for an hour.

Note: You can use a jelly of another colour - Pineapple or Blueberry jelly.  I tried coating some with crushed almonds and they turned out great.