Phillippa’s Bakery Lamingtons
The holidays are approaching, and whether you are looking to spend some extra time in the kitchen or are looking for a way to entertain the kids during school holidays, Lamingtons are always a win. We are honoured to have Phillippa herself from Phillippa’s Bakery share her recipe for this Aussie classic.
Sponge
- 8 eggs
- 350g caster sugar
- 220g corn flour
- 7g bicarb
- 10g cream tartar
- 5g vanilla
- 40ml water
Filling
- 500g plum jam
- 10 drops Davidson plum extract
Coating
- 500g toasted flaked coconut
- 45g Davidson plum freeze-dried powder
White Chocolate Ganache
- 525g white chocolate
- 560g pure cream
The holidays are approaching, and whether you are looking to spend some extra time in the kitchen or are looking for a way to entertain the kids during school holidays, Lamingtons are always a win. We are honoured to have Phillippa herself from Phillippa’s Bakery share her recipe for this Aussie classic.
Sponge
- 800g sponge approx. 4cm high, 24x34cm approx.
Filling
- Mix together jam and extract
- Trim edges off sponge
- Split sponge in half horizontally
- Spread with plum jam
- Sandwich sponge together
- Cut into 30 cubes (5×6)
Coating
- Mix together
White Chocolate Ganache
- Place finely chopped chocolate in small heatproof bowl.
- Set over warm water on low heat (water should not touch bottom of bowl).
- Stir very frequently until almost melted. Remove from heat; stir until smooth.
- In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
- Remove from heat; add two-thirds of hot cream to melted white chocolate.
- Gently stir to incorporate, then beat until smooth.
- Gradually stir in remaining cream.
Assembly
- Dip the sponge squares in white chocolate and roll in coconut mixture.
- Leave to dry on a wire rack.