Lamington Recipe Printout

1ºGF Episode 2
Lamingtons: Page 1 of 2
Lamingtons
One Degree Gluten Free Episode 2
Recipe submitted by:
Tabitha Millington, Australia
Servings: 10-12
Preparation time: 6 hours
Cooking time and temperature: 20-30
minutes at 350ºF/180ºC
Sponge Ingredients
1 cup sugar (206g)
3 tablespoons water (45ml)
4 eggs, separated
½ teaspoon vanilla extract (2.5ml)
¾ cup cornstarch (112.5g)
¾ cup potato starch (112.5g)
½ teaspoon salt (2.5g)
1 teaspoon GF baking powder (5g)
Sponge Instructions
1. Coat two lamington or brownie pans (25cm x 16 cm) with oil and line the bottom
with non stick baking paper. Preheat oven to 180C (350F).
2. Combine sugar and water in a small saucepan. Bring to a boil over medium heat.
Stir occasionally to dissolve the sugar.
3. Separate eggs and set yolks aside.
4. Beat egg whites with an electric mixer to stiff peaks. While the mixer running
slowly drizzle in the hot sugar mixture. Beat on high for 3 minutes. Mix in egg
yolks and vanilla with a spoon.
5. Sift together cornstarch, potato starch, baking powder and salt. Carefully fold
these into the egg mixture. Pour into prepared pans. Bake for 20 - 25 minutes,
until the cake springs back to touch.
6. Remove the cakes from the oven, drop the pans from knee height, square on the
floor.
7. Immediately turn sponges out onto a wire rack or baking paper to cool upside
down.
8. Cut into squares when cool.
Copyright 2015 OneDegreeGlutenFree.com and Singapore Celiacs. All Rights Reserved.
1ºGF Episode 2
Lamingtons: Page 2 of 2
Chocolate Coating Ingredients
3 cups (396g) of pure icing sugar
⅓ cup (200g) cocoa
½ cup (118ml) hot water or milk
3 cups (400g) desiccated coconut
Coating Instructions:
1. Combine icing sugar, cocoa and hot
water (or milk) in a large bowl. Mix
well to create a fluid, but not too
runny, icing. Add a little extra cocoa
or sugar if too watery.
2. Place coconut into a shallow container
for dredging.
3. Dip each cake square in the coating
mixture making sure each side soaks
up some chocolate icing
4. Dredge each square into the coconut
and place on cooling rack to dry.
5. If the sponge cake is too fragile to dip,
freeze first and dip while still frozen.
Shopping List:
GF Corn Starch
GF Potato Starch
Icing Sugar (Confectioner’s)
Desiccated Coconut
Pantry List:
Sugar
Eggs
Baking Powder
Salt
Vanilla
Cocoa
Tools:
Lamington or Brownie Pans
Baking Paper
Electric Mixer
Notes:
Copyright 2015 OneDegreeGlutenFree.com and Singapore Celiacs. All Rights Reserved.
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