The first post in the Food of the World category. So what exactly will be appearing here? Food that are specialties of the lands I’ve been to, that I love (I won’t be writing about food I don’t like, right?) and that I have attempted making them at my home land of Vietnam.

So lamington! There’s no secret about lamington – it’s straightforward sponge cake covered in chocolate ganache and coconut flakes.  But somehow it’s become the specialty of Australia.

I’ve seen this cake sold in many stores, didn’t know what it was called, until I went to Australia 1 week ago. Lamington was served with morning tea, together with savoury crackers and Vegemite and a cup of hot Earl Grey tea. That was the first time I tried it – the dried coconut outside, blended with the sweet rich chocolate, and a mouthful of soft tender sponge cake base. Very sweet, indeed. So elegant and authentic at the same time.


  1. Ingredients
    1. Sponge cake (I chose Japanese sponge cake for this recipe, since I hadn’t made it in a while, but any other type of sponge cake is fine)
      • 10 grams butter, unsalted
      • 30 grams vegetable oil
      • 30 grams milk
      • 3 eggs, separated
      • vanilla extract
      • 20 grams all purpose flour
      • 20 grams corn starch
      • 2 grams cream of tar tar
      • 40 grams sugar
    2. Chocolate cover
      • 200 grams chocolate (I used the 60% cocoa type)
      • 40 grams butter
      • 50 grams milk


  2. Instructions
    • Preheat the oven to 150 degrees Celcius
    • Melt the butter in the microwave, mix in the vegetable oil and milk until combined
    • Stir in the egg yolks and vanilla extract
    • Sift in the flour and corn starch
    • Beat the egg white with cream of tar tar and sugar until stiff peak forms
    • Fold in the egg white into the egg yolk and flour mixture
    • Bake the mixture in a 22×15 cm pan for 45 minutes or until done
    • When there’s about 15 minutes, start with the chocolate ganache
    • Cut, or grate the chocolate into small pieces. It doesn’t have to be very small, I cut the chocolate into 1x1x1 cm cubes and they melted so fast when the hot milk was poured in.
    • Boil the butter and milk until simmering
    • Pour the butter and milk into the chocolate bowl, stir frequently to prevent solidifying.
    • When the cake is done, wait about 10-15 minutes for it to cool down a bit, then cut it into small pieces.
    • Dip the cake pieces into the chocolate ganache
    • Then roll the pieces through a bowl of dried coconut flakes
    • Refrigerate for at least 2 hours before serving, so the chocolate hardens, and the sponge cake inside has time to absorb the moist of the milk and butter from the ganache.DSC00526.JPG

One response to “Lamington

  1. Pingback: My diary Down Under – Day 4 – Great Ocean Road | The Blue Days·

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