I often tell my family that I don’t feel my age. Not that I’m that old yet, but sometimes I just don’t feel like I’m almost 22. Other times however, the times when I think about my childhood in Indonesia, it seems like I must be almost 100 years old and it’s been forever ago since we’ve lived there because I can barely remember the amazing time we had.
My time in Indonesia was definitely one of the best times in my life so far and the few memories that I still have of that time are of some of the most important days in my life that I spend with my family and my two best friends, one was from England, the other from Australia. I spent day after day with my friends and have learned so much from them. Examples: My English friend taught me to drink milk or chocolate milk with my dinner (something that I did too excessive I think because today I rarely ever drink pure milk just like that!). From my Australian friend I learned about some of the most wonderful and most delicious cakes ever. We used to spend hours in the kitchen, licking cookie batter and decorating butter cookies and on special occasions we made these…
… Lamingtons are sponge cakes coated in chocolate icing and desiccated coconut. If you ask me they are one of the most delicious cakes on earth! And I’m sure you will agree!
makes 16-20 cakes
For the sponge cake you will need:
- 75g self-raising flour
- 75g plain flour
- 70g corn flour
- 6 eggs
- 215 g caster sugar
For the icing you will need (recipe from Family Circle: Little Aussie Cookbook):
- 4 cups icing sugar
- 1/3 cup cocoa powder
- 30g butter, melted
- 2/3 cup milk
- 3 cups desiccated coconut
- Preheat the oven to 160°C and brush a square cake tin with butter or oil.
- Sift flours and corn flour together into a large bowl. Add eggs and sugar and mix everything until the ingredients are well incorporated.
- Pour mixture into the cake tin and bake for about 35 minutes.
- For great results, trim crusts from sides of the cake. Cut the cake into 16-20 even squares.
- For the icing, sift together icing sugar and cocoa. Combine with butter and milk in heatproof bowl.
- Stand the bowl over a pot with simmering water, stirring the icing until it is smooth.
- Using two for forks or skewers, roll a piece of cake in chocolate icing, allow excess icing to drop off and then roll in coconut. Repeat with the rest of the cakes.
Hope you like these as much as I do. For extra good results, prepare the cake the day before coating it with icing. Trust me, it works wonders!