How to make Lamington Coconut Chocolate Cake / Recipe ココナッツ香る　ラミントンケーキの作り方　レシピ

 

Traditional Australia Dessert Lamington Fluffy sponge cake coated with chocolate icing and desiccated coconut Ingredients Sponge cake 20cm x 20cm cake tin 3 eggs separate into egg white and yolk 40g sugar 100g self raising flour OR 100g all purpose flour 1 teaspoon baking powder 80mL milk Chocolate Icing 150g icing sugar 10g cocoa powder 5g melted unsalted butter 45mL water Desiccated Coconut Recipe Make Sponge Cake 1 Separate egg white and yolk 2 Mix egg yolk and milk well 3 Sift self raising flour and fold 4 Whisk egg white until firm meringue forms Add sugar half way through 5 Gently combine meringue with mixture Make sure not to over mix 6 Pour mixture into cake tin lined with baking paper 7 Bake at 170 for 25minutes or until golden brown 8 Let the sponge cool While the sponge is cooling make chocolate icing 9 Mix icing sugar cocoa powder and melted unsalted butter well 10 Gradually add water and combine Decorate the sponge cake 11 Cut the sponge cake in cubes 12 Coat the cubes with chocolate icing then desiccated coconut 13 Ready to be served 材料 スポンジケーキ ケーキの型 20cm x 20cm 卵 3個 砂糖 40g 薄力粉 100g ベーキングパウダー小さじ１ 牛乳 80mL チョコレート アイシング 粉砂糖 150g ココアパウダー 10g 溶かした 無塩バター 5g 水 45mL ココナッツ レシピ スポンジケーキを作る 1 卵黄と卵白に分ける 2 卵黄と牛乳を混ぜる 3 薄力粉とベーキングパウダーをふるい入れ 混ぜ合わせる 4 卵白をしっかりとしたメレンゲになるまで泡立てる 途中 砂糖を加える 5 メレンゲと生地をさっくりと混ぜ合わせる 6 生地をケーキの型に流し入れ 170 に予熱したオーブンで 25分 焼く 7 焼きあがったら 粗熱をとる チョコレートアイシングを作る 8 粉砂糖 ココアパウダー 溶かした無塩バターを混ぜ合わせる 9 水を少しずつ加え 混ぜる スポンジケーキを飾りつける 10 スポンジケーキを切り分ける 11 チョコレートアイシングでコーティングし ココナッツをまぶす 12 出来上がり Find me also on Instagram sora_monnom

 

 

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