Lamington Cake (Recipe from 1910)

Lamington Cake (Recipe from 1910) >>>

Marlborough Express, Volume XLIV, Issue 218, 21 September 1910, Page 5

Lamington Cake Recipe (Metric)

• 250g butter

• 375g flour

• 400g sugar

• 5 eggs (reserve 2 egg whites for icing)

• 250ml milk

• 1 tsp bicarbonate of soda (baking soda)

• 2 tsp cream of tartar

Method:

1. Cream the butter and sugar together.

2. Add the eggs and milk, with the flour in which the soda has been mixed.

3. Bake in long flat tins at 180°C for about 20 minutes.

4. When cold, cut into small blocks.

Icing:

• 225g butter

• 450g icing sugar

• 2 reserved egg whites (whipped)

• 3 heaped teaspoons grated chocolate or dark cocoa

• Essence of vanilla to taste

Instructions:

1. Beat the butter and icing sugar together.

2. Add the whipped egg whites, grated chocolate/cocoa, and vanilla essence.

3. Coat each cake block in the icing.

4. Roll in desiccated coconut.

The original recipe suggests 20 minutes, but for accuracy:

• Bake at 180°C (350°F) for 20-25 minutes.

• Use a large flat tin (around 30×20 cm).

• The cake is ready when a skewer inserted in the center comes out clean.

If using smaller tins or different depths, the baking time may vary slightly:

• Shallow tin: ~20 minutes

• Deeper tin: ~25-30 minutes

Optionally serve with Ceylon or Darjeeling tea for a classic pairing.