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Cake, Sponge & Muffin, Sweet Goods

Red Velvet Christmas Lamingtons

At MAURI, we believe Lamington’s should be enjoyed year-round. That’s why our Red Velvet Lamingtons are the perfect Christmas-themed treat to enjoy this festive season. Made using MAURI Deluxe Sponge Mix, this Lamington recipe provides a quality end-product that tastes as good as it looks. We hope you enjoy the recipe!

Makes 35 Lamingtons.

Ingredients

INGREDIENTSWEIGHT
Sponge 'Lamington' Recipe
MAURI Deluxe or Silky Sponge Mix1.000kg
Whole Egg0.400kg
Water0.350kg - 0.0400kg
Red Food ColouringDash
Cream Cheese Filling
Cream Cheese, Softened0.250kg
Unsalted Butter, Softened0.125kg
Vanilla Extract0.005kg
Icing Sugar, Sieved0.270kg
Lamington Chocolate Coating
MAURI Lam-Kote Mix1.000kg
Water (boiling)2.500kg

Method

SPONGE

STEP 1

Add water and egg to bowl, then MAURI Deluxe Sponge Mix.

STEP 2

Blend on low speed for 1 minute. Scrape down.

STEP 3

Whisk on top speed for 8 minutes.

STEP 4

Whisk on medium speed for 2 minutes.

STEP 5

Scale off and fill large rectangle cake tray pan 3/4 full.

STEP 6

Bake thick sponge sheets at 200°C for 25 minutes or until baked through and sponge springs back when touched.

CREAM CHEESE FILLING

STEP 1

Place the cream cheese in a mixing bowl fitted with a paddle attachment and blend on medium speed until creamy.

STEP 2

Add butter to cream cheese and mix until combined.

STEP 3

Add vanilla and icing sugar to the cream cheese mixture and mix on low speed to combine.

STEP 4

Once combined turn mixer speed up and beat for 5 minutes until light and creamy.

CHOCOLATE COATING

STEP 1

Add Lam-Kote to water which has just come off the boil.

STEP 2

Using a whisk, blend on low speed for 1 minute, or until lumps have dispersed and mixture is smooth.

STEP 3

Allow mixture to cool, but not set.

ASSEMBLY

STEP 1

Cut the sponge cake in half and spread an even layer of frosting between the top and bottom layer of sponge and sandwich together.

STEP 2

Cut sponge into individual rectangles (5cm x 8cm) and set aside in freezer until ready to dip and coat.

STEP 3

Dip cake rectangles into warm Lam Kote mixture, draining of any excess on a drip wire rack.

STEP 4

Rub through a little red colouring into a combination of desiccated coconut and shaved coconut.

STEP 5

Roll lamingtons into coconut mixture until completely coated.

Makes 35 Lamingtons

These instructions may vary depending on manufacturer’s premises and equipment used.

Let’s bake better together. Call us on 1800 649 494

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