Quick and moist Mini Lamingtons are Australia's most favorited cake recipe! Delicious sponge cake, dipped in chocolate sauce and covered in shredded coconut.
Preheat oven to 180F/ 350C. Grease and flour an approximately 8" x 8" pan and set it aside.
In a small saucepan melt the unsalted butter and allow to cool down.
Meanwhile in a medium bowl combine the flour, baking powder and salt. Set aside
In another bowl, separate the eggs, beating the egg whites and sugar until soft peaks form with a hand mixer. Add the melted butter, egg yolks and vanilla essence. Continue beating adding dry ingredients gradually, until completely combined. Don't overmix the cake batter after adding the flour.
Pour mixture into prepared pan, smoothing the top. Bake for about 20 minutes or until a toothpick inserted in the middle comes out clean.
Remove the pan from the oven and allow to cool for 15 minutes before inverting the cake onto a rack and allowing to cool completely.
Cut the buttery cake sponge into mini shapes (I made hearts, but you can choose to cut them into squares or any shape desired) and set aside.
If you wish to make Lamingtons with Jam cut each piece in half and set the aside,
Start boiling heavy cream in a saucepan on low heat.
Meanwhile place milk chocolate morsels in a bowl and when heavy cream has reached the boiling point pour over chocolate and let sit for 1-2 minutes. Slowly stir until smooth and set aside.
Place shredded coconut on a large plate.
Dip sponge cake mini shapes in chocolate sauce using your fingers quickly in and out, and then roll them in shredded coconut. Transfer them to a rack allowing them to chill until chocolate sets, at least 30 minutes.
If you wish to make Lamingtons with jam, spread thinly some raspberry jam on each half and sandwich them together before dipping in chocolate sauce. Same as above, dip quickly in and out of the chocolate sauce and then roll in shredded coconut.