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1 Guilt Free Lamingtons

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Guilt Free Lamingtons

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Ingredients

20 portion(s)

Sponge Cake

  • 4 eggs, (medium)
  • 110 g Rapadura or Raw Sugar, (milled 10sec sp 10)
  • 2 g Vanilla Bean Paste
  • 75 g Plain Flour.
  • 30 g Corn Flour (GF)

Chocolate Topping

  • 30 g cacoa powder
  • 140 g Boiling water
  • 275 g rapadura sugar or raw sugar, (Milled to icing sugar 10 sec, sp 10)
  • 80 g Desiccated Coconut
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Recipe's preparation

    Sponge Cake Preparation
    1. 1.  Preheat oven to 180°C (350°F), lightly grease and line a 16 x 26cm (base measurement) baking tin baking paper.
    3. 2.  Place eggs and vanilla into TM Bowl and add Butterfly. Beat until thick and creamy 2-3 mins, sp 3. Then Gradually add the pre milled sugar through the MC opening while lid is closed and blades are going, beating until sugar has dissolved for approx 3 mins, sp 3.
    5. 3.  Remove butterfly & gently fold in the flour & Cornflour by adding gradually through the MC opening until just combined, Approx 40secs, Gentle stir setting.
    7. 4.  Pour mixture into prepared tin, bake for 20 minutes, or until golden and a skewer inserted into the centre comes out clean. Remove, set aside to cool for 5 minutes, then remove from tin, set aside on a wire rack to cool completely.
    9. 5.  Remove paper and trim edges and carefully cut into 20 even squares.
    2. Chocolate Topping & Construction

  2. 1.     Combine cocoa powder & sugar and mill 10 sec Sp 10

     

    2.   Add 140g boiling water into TM bowl, stir until smooth and sugar has dissolved. Mix 10 sec, sp 3

  3.  3.  Working one at a time, skewer a square of cake on a fork and hold over bowl of icing. Spoon icing over to cover, letting any excess drip off. Sprinkle lightly with coconut. Set aside on a rack over a tray, until icing has set. Repeat with remaining cake to make 20 lamingtons that work out to be only 139 Calories each.

     

    Recipe contributed by Sarah Calvert, WA Consultant

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Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
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Tip

Make sure you beat the eggs well. They should rise to be four times the volume and this should take about 3-4 mins. Also fold the flours in really gently, otherwise you will lose all the air you have just put in there… so make sure it is on soft spoon, you can keep the butterfly in place to do this.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I made this today and I have to be honest, it...

    Submitted by Scorpion on 24. May 2018 - 14:11.

    I made this today and I have to be honest, it didn't turn out at all, I used the right ingredients and followed the recipe, my sponge came out thin and dense.

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  • Hi there, did you make sure

    Submitted by GidgetC on 26. January 2015 - 19:40.

    Hi there, did you make sure that you added the flour in slowly it needs to aerate and fold in, doing it for too long will result in a dense cake. 

    Sarah Calvert


    Group Leader WA

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  • I made this today and I have

    Submitted by blondemanesilvershoes on 26. January 2015 - 19:32.

    I made this today and I have to be honest, it didn't turn out at all, I used the right ingredients and followed the recipe, my sponge came out thin and rock solid. Good luck to everyone else who tries it I hope you have more success than me! tmrc_emoticons.)

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  • Oops meant to post that in

    Submitted by Laws on 17. September 2013 - 19:28.

    Oops meant to post that in the trifle page!! hehe

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  • Well I finally made this

    Submitted by Laws on 17. September 2013 - 19:27.

    Well I finally made this today and have just scoffed a glass of it for my dinner! So deliciously yummy! Thinking about having more! hehe Thanks so much Sarah! LOVE it!! tmrc_emoticons.) xx

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