What’s a country that you’ve always wanted to go to?
For me, it’s Australia.
I’ve always wanted to visit — and I came close to doing so in 2007 for an exchange program, but ultimately I didn’t end up going.
So instead of pining for Down Under, I’m going to bring a taste of it home with these Matcha Lamingtons.
WHAT IS A LAMINGTON?
A classic lamington is an Australian cake that is served in cubes. It is coated with a chocolate sauce, covered with coconut flakes. It was named after Lord Lamington, who served as a Governor of Queensland in the 1890’s.
WHAT TYPE OF CAKE TO USE
Vanilla butter cake or sponge cake is usually used for lamingtons. It needs to be firm enough to hold its shape when cut.
If you use a chiffon cake, it will be too soft to withhold the sauce coating.
A TWIST ON A CLASSIC
My Matcha Lamingtons are a twist on this classic Australian recipe. Instead of dipping the cake cubes into dark chocolate sauce, I’m dipping them into matcha chocolate.
HOW TO MAKE MATCHA LAMINGTONS
There are 3 parts to making the matcha lamingtons:
- vanilla sponge cake
- matcha white chocolate glaze
- matcha coconut coating
MAKING THE SPONGE CAKE
We’ll start with a vanilla butter sponge cake baked in a loaf pan. This recipe makes 8 x 1.5″ cubes.
Beat the separated egg whites with half the sugar until stiff peaks. Set aside.
Cream the butter and the remaining sugar, add in the egg yolks.
Then alternate between adding in milk and cake flour.
Gently fold in the egg white mixture.
Bake the cake at a low temperature. This will keep the cake pale.
After the cake is cooled completely, we’ll cut them into cubes.
MAKING THE MATCHA GLAZE
We’ll measure out the white chocolate and matcha into a bowl.
Heat cream and whole milk in a small saucepan.
Then pour it over the chocolate, similar to making ganache.
Whisk until the sauce is smooth, and add in powdered sugar.
Dip the cake cubes into the white chocolate matcha sauce.
MATCHA & COCONUT FLAKES
Blitz the coconut flakes in a coffee grinder.
Add matcha powder to the coconut flakes.
Then, we’ll coat the exterior of the cakes with matcha and coconut flakes.
Chill the cake cubes, and enjoy.
How easy is that?
HOW LONG DO THEY LAST?
You can keep the lamingtons in an airtight container in the fridge for up to 3 days.
You could also freeze them individually. Be sure to bring them to room temperature before serving.
DID YOU KNOW?
National Lamington Day is July 21st? Now you do!
Try this delicious twist on lamingtons — a moist and soft sponge cake coated with a thin layer of matcha chocolate, finished with matcha coconut flakes.
Let me know if you try out this recipe — tag me on Instagram @siftandsimmer or leave me a comment/rating below!
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 80 g cake flour sifted
- 2 g baking powder
- pinch of sea salt
- 2 egg whites
- ⅛ tsp cream of tartar
- 62 g granulated sugar divided
- 42 g salted butter room temp
- 2 egg yolks
- ½ tsp vanilla extract
- 90 ml whole milk
- 50 g white chocolate chopped
- 5 g matcha sifted
- 30 g heavy cream
- 15 g whole milk
- 30 g powdered sugar
- 50 g coconut flakes blitzed finely
- ½ tsp matcha
Make the cake:
- Preheat oven to 350°F/177°C.
- Line a 8" by 4" loaf pan with parchment paper.
- Sift the cake flour, baking powder and salt into a bowl. Set aside.
- In a clean mixer bowl fitted with a whisk attachment, add in the 2 egg whites and whisk until foamy.
- Add in the cream of tartar and continue whisking. Gradually add in half of the sugar and whisk until the egg whites form stiff peaks.
- Transfer the whipped egg whites from the stand mixer bowl to a large clean bowl. Set aside.
- Using the same stand mixer bowl, replace the whisk with the paddle attachment and add in the butter and the remaining sugar.
- Cream the butter and sugar until light and fluffy, about 3 minutes.
- Lower the mixer speed and pour in 1 egg yolk at a time.
- Mix until the egg yolks are incorporated. Add in the vanilla extract.
- Pour in ⅓rd of the milk.
- With the mixer on low, add in ½ of the cake flour mixture.
- Alternate with the remainder of the milk and flour, which will result in a cake batter.
- Take about ⅓rd of the egg whites and fold into the cake batter. Continue folding in the egg whites in thirds, until incorporated. (Don't over mix).
- Transfer the batter to the prepared loaf pan and tap a few times to release any trapped bubbles.
- Smooth the top with an offset spatula and place into the oven.
- Bake at 350°F/177°C for 15 minutes, and then reduce the temperature to 325°F/163°C for another 18-20 minutes, or until a toothpick inserted comes out clean or with the slightest crumbs clinging on.
- Let the cake cool completely on a cooling rack before slicing off the ends and cutting the cake into 8 equal square cubes.
Make the matcha glaze:
- Add the chopped white chocolate and matcha to a heat-proof bowl.
- Heat the heavy cream and whole milk in a small saucepan over low heat until just about to bubble.
- Remove the heavy cream and pour over the white chocolate/matcha mixture. Let it sit for 1 minute before whisking.
- Whisk to combine the melted chocolate and matcha. Add in powdered sugar and continue to whisk until homogeneous.
Make the coating:
- Combine the coconut flakes with the matcha powder and place into a shallow dish.
- Using a fork or your fingers, take a cake cube and dip it into the matcha glaze, ensuring that all sides are coated.
- Transfer the cake cube to the matcha coconut and gently roll in the coconut flakes.
- Place coated cubes onto a parchment lined baking sheet and repeat with the remainder.
- Cover and place into the fridge to chill, about 1 hour.