We know you all love the classic Aussie lamington, so we bring you the red velvet lamington with a modern twist! All you need to do is make a red velvet cake and sandwich the blocks together with cream cheese icing and coat with chocolate. It can be a messy process so allow yourself time to make the sponge cake and put it all together but it’s definitely worth it.
- 4 eggs
- 190g plain flour
- 190g granulated white sugar
- 190g butter, room temperature
- 40g cornflour
- 1tsp baking powder
- 1tsp cream of tartar
- 2 tablespoons cocoa
- 1tsp vanilla essence
- 1 tablespoon red food colouring
- 2 tablespoons buttermilk
- 1 tsp white vinegar
Cream cheese frosting
- 100g cream cheese
- 25g softened butter
- 1 1/2 cups icing sugar
- 150g dark chocolate
- Full cream (start with a few tablespoons then add until mixture is at dipping consistency)
- Icing sugar, to taste
- 150g desiccated coconut
- Preheat oven to 180C
- Grease and line 20cm cake tin with baking paper.
- Mike the butter, sugar, flour and cocoa. Add one egg at a time.
- Then combine the vanilla, red colouring, vinegar and buttermilk. Make sure to incorporate plenty of air while stirring. Try not to over mix!
- Place in tin and bake for 25 minutes or until a skewer comes out clean. Let cool.
- For the cream cheese filling, mix the butter and cream cheese and then combine the sugar.
- Divide sponge into 20 squares and made 1o filled cakes. Now the cakes are ready for icing.
- Melt the chocolate in a bowl over hot water and mix in milk and sugar. Dip each cake into the mixture then into a bowl of coconut until evenly coated. It can get a bit messy!
Tell us, will you try making red velvet lamingtons? Is there anything more Aussie than the lamington?