These Australian Classic Lamingtons are dipped in chocolate and then coated with coconut. Serve this yummy cake at a school bake sale or any weekend fundraiser. Best sponge cake recipe ever!
Total Time
45min
5.0
2 Ratings
Author: Nicko's Kitchen
Servings:
12
Ingredients
Vanilla Sponge
•
4
Large
Eggs
, separated
•
4
Tbsp
Stevia
•
1
oz
Butter
, melted
•
1
tsp
Vanilla Extract
•
1
cup
Almond Flour
•
1
Tbsp
Psyllium Powder
•
1
tsp
Baking Powder
•
as needed
Xanthan Gum
Coating
•
1
cup
Powdered Stevia
•
1/2
cup
Cacao Powder
•
2
tsp
Butter
, melted
•
1
Tbsp
Water
, boiled
•
1
cup
Desiccated Coconut
Cooking Instructions
1.
Preheat oven to 340 degrees F (170 degrees C).
2.
Start with sponge cake. In a stand mixer, add the whites of the Eggs (4). Whisk until soft peaks form. Slowly add Stevia (4 Tbsp), whisking well between each addition. You’re after a glossy meringue texture, so it should be shiny and thick when it's done.
3.
Add in the egg yolks, one at a time, and mix well between additions. Then add in the Butter (1 oz) and the Vanilla Extract (1 tsp). Mix this for another minute and leave in the bowl.
4.
Mix the Almond Flour (1 cup), Psyllium Powder (1 Tbsp), Xanthan Gum (as needed), and Baking Powder (1 tsp) in a bowl. Then add it to the egg mix, after carefully mixing the mixture will be thick and sticky.
5.
Add the mixture into a square cake tin lined with baking paper and flatten out using a wet spatula. Push it to all sides, flatten and even out. Bake for 30 to 35 minutes. Once baked leave to cool completely.
6.
For the chocolate coating, add Powdered Stevia (1 cup), Cacao Powder (1/2 cup), Boiled Water (1 Tbsp), and Butter (2 tsp) into a bowl. Mix well until glossy and smooth.
7.
Once the cake has cooled cut it up into squares, then cover the sponge cake in the chocolate mix and then roll it over the Desiccated Coconut (1 cup). Repeat this step with all the sponge cake squares. Serve as desired.
Nutrition Per Serving
CALORIES
190
FAT
16.1 g
PROTEIN
6.0 g
CARBS
24.1 g
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