Australian Chocolate Dipped Lamingtons

The one where chocolate and sponge cake meet

What’s the fuss about lamingtons?? Well, they combine all of my favourite things and I am sure they’re your favourites too! Lamingtons are basically two pieces of sponge cake stacked on top of each other. They have a layer of strawberry jam in the middle and then dipped in a chocolate mixture. This creates the perfect petit four. I used to see my aunts make these as a child, and thought that must take hours to make. But in reality, it’s actually quite easy (which is great for us). These Australian Chocolate Dipped Lamingtons are beautifully presented and serve as the perfect Afternoon tea dessert.

I am still working on a gluten-free sponge cake and once that is done, I will definitely post an update to this recipe. Just so that we can all marvel at the glory of this in different ways. There are a few tips I would like to point out when making these and assembling them. These tips really helped me, so I am sure it’ll help you too.

How to assemble these Australian Chocolate Dipped Lamingtons

1. I like to use a baking tin with dimensions similar to a 23 m x 23cm x 4cm square tin. There is some give in the size but too big and your sheet cake will be too thin. This will result in flimsy layers.
2. When you cut your sponge cake in half, I would suggest using a thin piece of string to cut it. Starting from one of the top ends. Then measure half way, and pull it through the cake until it cuts the whole cake. This helps to cut evenly and leaves minimal breakage. Alternatively, use a very sharp serrated knife. My Wüsthof knife really is amazing and sharp enough to make a smooth cut.
3. Refrigerate your sponge before cutting for at least 30 minutes. This will avoid the sponge breaking when you cut it and dip it into the chocolate.
4. For the jam, spread a generous layer of strawberry jam (jam of your preference) over the middle layer. The chocolate will easily over power it if you don’t add enough.
5. Once the sponges are halved, the jam is on the one half, place the second sponge later on top. Don’t forget to refrigerate again for 20 minutes to avoid breaking.
6. After the lamingtons have been dipped into the chocolate sauce, make sure you place them onto a cooling rack. Place newspaper or another tray underneath to avoid chocolate dripping everywhere. This is because the sauce and coconut will mess and we want to avoid a mess as much as we can.