3 Simple and Delicious Ways to Make Lamington Cake for Christmas

Blend the orange mixture

Wash and cut the oranges into small pieces.

Place the oranges in the blender along with 30g of cooking oil and 25g of oat milk, then blend until smooth.

Next, add 60g of beet sugar to the orange mixture and stir well.

Mix the cake batter

Sift 100g of flour and 1 teaspoon of baking powder into the orange mixture and mix well.

Pour into the mold and bake the cake

Preheat the oven to 180 degrees Celsius for 15 minutes.

Scoop the cake batter into the cake mold and bake at 180 degrees Celsius for 30 minutes.

Mix the chocolate mixture

In a bowl, add 100g of powdered sugar, 7g of cocoa powder, 1.5 teaspoons of vanilla extract, and 1 teaspoon of coconut oil, then mix well.

Finally, simply pour the chocolate mixture over the cake and sprinkle with a little grated coconut to finish.

Final Product

The Lamington cake is fluffy, soft, and the first taste when trying it will be the sweet nutty flavor from the chocolate coconut coating, while the cake base is sweet, creamy, and has a light aroma of fresh orange, extremely appealing.

Melt the chocolate

You put 200g of dark chocolate in a basin.

You place a non-stick pan on the stove and fill it with water to a depth of 1/3 of the pan.

You turn on the stove and wait until the water boils, then place the basin of chocolate into the pan and stir well with a spoon.

When the dark chocolate has completely melted, you remove the basin from the pan and turn off the stove.

Mixing the batter

You crack the eggs and put the egg whites and yolks into a separate bowl or basin.

You place 200g of butter into another bowl. Then, you use a mixer to beat the butter until it is smooth.

While the mixer is still running, you add 190g of sugar into the bowl. Next, you gradually pour each yolk along with the egg whites into the butter bowl and let the mixer mix it well.

You continue to add 190g of cake flour, 10g of baking powder, and 10g of cocoa powder into the bowl.

After that, you add 2 tablespoons of melted chocolate along with 60ml of heavy cream into the bowl and let the mixer blend the mixture until it becomes smooth and evenly colored.

Baking the cake

You pour the entire mixture from the bowl into the mold and spread it out so that the batter covers the mold evenly and as flat as possible.

You place the mold containing the batter into the oven and bake the cake at 170 degrees Celsius for 25 minutes.

After that, you open the oven and take the cake out.

You remove the cake from the mold and use a knife to cut off the edges of the cake.

You continue to cut the cake into equal small square pieces.

Prepare the Coating

You place a pot on the stove and add 60ml of milk, 25gr of cocoa powder, and 225gr of sugar into the pot.

You turn on the stove, use a whisk to mix thoroughly until the mixture is well combined.

When you observe that the sauce in the pot thickens, you add 30gr of butter into the pot and stir well.

Then, you continue to add 20ml of Cointreau into the pot, stir well and turn off the stove, then pour the sauce into a bowl.

Completion

You dip each piece of cake into the bowl of sauce so that the sauce covers all sides of the cake.

Then, you take the cake out and arrange it on a plate.

Finally, you sprinkle shredded coconut evenly over the top of the cake, and it is ready to enjoy.

Final Product

Chocolate Lamington with a layer of sweet, white dry coconut standing out against the rich, smooth cocoa sauce. With just the first bite, you can immediately feel the soft, smooth cake with its rich, delicious chocolate flavor.

This cake may look simple on the outside, but its flavor is incredibly impressive and appealing. Hurry into the kitchen and practice right away!

Prepare the Mold

You preheat the oven to 350 degrees F (about 176 degrees C)

You use a brush to spread butter all over the inside of a cake mold measuring 20cm x 20cm, with a height of 7cm.

Then, you line and secure baking paper to the inside and edges of the mold. This baking paper will help you easily remove the cake after baking.

Mix the Dry Ingredients

You add 300gr of flour, 2.5 teaspoons of baking powder, and 1/2 teaspoon of salt into a bowl or onto baking paper to sift the flour finely.

You should sift the flour 3 times to make the flour texture lighter and airier.

Then, you set the bowl of flour aside to perform the next steps.

Mix butter and sugar

You add 227g of unsalted butter and 150g of granulated sugar into another bowl.

You use an electric mixer to blend the mixture in the bowl at medium speed.

Then, you increase the mixing speed to high and continue to blend the mixture for 5 minutes until the texture of the butter and eggs becomes light and smooth.

Next, you add 1 tablespoon of pure vanilla extract into the bowl and mix it well for 30 seconds.

You crack 1 egg into the bowl and continue to mix well.

Then, you use a spatula to scrape down the mixture from the sides of the bowl.

You crack another egg into the bowl and continue to mix until the egg is fully incorporated into the mixture.

Mixing the cake batter

You divide 300g of flour into 4 equal parts and 180ml of whole milk into 3 equal parts.

Then, you add 1 part of flour and mix well. Next, you add 1 part of whole milk and mix well.

You repeat these 2 steps in the order of flour first, then milk, with the remaining 3 parts of flour and 2 parts of whole milk.

Thus, this process will start and end with the step of adding and mixing flour, so be careful and do it correctly!

You pour the cake batter into the prepared mold and get ready to bake.

Baking the cake

You place the cake in the oven and bake it for 45 – 50 minutes at 350 degrees F (about 176 degrees C).

Then, you insert a skewer into the center of the cake. If the skewer comes out clean and free of batter, the cake is done baking.

You take the cake out of the oven. Next, you hold the parchment paper on both sides of the cake and lift the cake out of the pan, then wait for the cake to cool.

Next, you peel off the entire layer of parchment paper from the cake, using a knife to cut off the 4 outer edges of the cake.

After cutting, the size of the cake will be approximately 18cm x 18cm. At this point, you will measure with a ruler and cut the cake into 9 equal pieces, with each small piece measuring 6cm x 6cm.

Before glazing the cake, you freeze the pieces for 1 hour, or bake the pieces for 1 day to prevent the cake from crumbling.

Cook the red topping

You place a pot on the stove, add 400g of granulated sugar and 240ml of clean water into the pot, then turn the heat to medium to cook.

You use a spoon to stir continuously until the sugar completely dissolves in the water.

Then, you add 3 tablespoons of strawberry jam into the pot and stir well.

Next, you add a few drops of food coloring (red) into the pot and continue to stir until the color dissolves completely into the solution.

You lower the heat and boil for another 5 minutes before turning off the stove and pouring the solution into a bowl.

Making avocado ice cream

You put 65g of butter into a bowl and use a mixer to beat the butter until smooth and light for 5 – 7 minutes at medium speed.

You use a spatula to scrape down the butter stuck to the sides of the bowl, then add 150g of powdered sugar into the bowl. Continue to beat until the powdered sugar is fully incorporated into the butter.

You pour 2 – 3 tablespoons of fresh milk into a cup (a dipping sauce cup), then add 1/2 teaspoon of vanilla extract and stir well.

You pour the milk mixture into the butter bowl and beat for 2 minutes at medium speed.

Next, you use the spatula again to scrape and gather the mixture into a single mass.

You fit a piping tip into a piping bag and place the bag in a cup to secure it, then gradually fill the bag with avocado ice cream.

Finishing the cake

You place the shredded coconut on a plate and set it next to the sauce bowl.

One by one, you dip each piece of cake into the sauce bowl.

Then, you place the cake on the plate of shredded coconut and turn each side of the cake so that all sides are covered with shredded coconut.

Finally, you decorate the top of the cake with a dollop of cream, and the cake is complete.

Final Product

The Red Lamington cake with its eye-catching colors, pure white dry coconut layer, sweet and crunchy texture combined with beautifully cut square pieces of cake, the cake flour is both soft and sweet, covered with tangy red strawberry jam and rich butter cream.

Just hearing about it is already quite tempting, right? So hurry into the kitchen and make this interesting and delicious cake to celebrate a peaceful and happy Christmas season with your family!