Lamingtons are Australian, despite the claims by some New Zealanders, made by mistake (thank you maid servant of Lord Lamington) & loved ever since. Lord Lamington was Governor of Queensland at the time and apparently called them "those bloody poofy woolly biscuits". Who knows whether he actually said it or not, I think it is quite funny as it seems to be an Australian way of describing a lamington.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.   


200 g Bakers' Magic Gluten free flour

150 g Caster sugar

6 Eggs (700 g/dozen)

1 tsp Cream of tartar

1/2 tsp Bicarb of soda

2 tsp Vanilla extract

110 g Butter (melted)



Strawberry jam

Whipped cream


Chocolate icing

75 g Cocoa

100 g Butter

500 g Icing sugar

165 g Water

plus dessicated coconut for rolling




If you keep your eggs in the fridge 1/2 fill the kitchen sink with hot tap water. Put the eggs in the hot tap water for 10 mins. If you keep your eggs at room temperature warm the eggs up by placing them in a dish of warm water (slightly hotter than 37 C).

Turn oven on to 170 C.

Line a large rectangular pan or lamington tray (20 cm x 30 cm) with baking paper. Make sure the baking paper overhangs the edges. If you want shaped lamingtons (photo below) spray the inside of canape tubes with a baking release spray. Place a piece of baking paper at one end of the tube & put the cap on that end.

Mix together the Bakers' Magic Gluten free flour & bicarb in mixing bowl. 

The yolks & whites will be whisked/beaten separately; you will need two mixing bowls. If you have two bowls for your stand mixer use those. If you have one beat the yolks first in the mixing bowl, transfer it to the bowl containing Bakers' Magic Gluten free flour & then wash the mixing bowl for whisking the whites.

Measure out 100 g of sugar into the mixing bowl for the yolks. Put the remaining sugar into the bowl/container (not plastic) for the whites. 

Separate 4 of the eggs. Put the yolks in with the 100 g of sugar & the whites in with the 50 g of sugar. Add the cream of tartar to the egg whites.

Put the remaining whole eggs in with the yolks & sugar. Add the vanilla extract to the yolk mix. 

Melt the butter & allow it to cool before using it.

Beat the egg yolks & sugar for ~9 mins until the ribbon stage has been reached. Below are photos of the yolk mix prior to beating & when it has reached the ribbon stage.      


While the yolks are beating stir the egg white, sugar & cream of tartar mix to help dissolve the sugar. I usually rest this mixing bowl on top of the hot tap water to help the sugar dissolve. 

If using the same mixing bowl to whisk the egg whites as the one used for the yolks, transfer the yolk mix to the mixing bowl containing the Bakers' Magic Gluten free flour. Wash & dry the mixing bowl before putting in the egg whites & sugar mix.  

Whisk the egg whites & sugar for 1 1/2 - 2 mins until stiff peaks form. The length of time to whisk the whites will depend on your mixer & the speed you are using. It is not a disaster if the egg whites are slightly over whipped it just takes a little longer to fold into the yolk mix. 

Fold in the Bakers' Magic Gluten free flour to the yolk mix. When I have some lumps in the mix I usually squash them with the back of a spatula. Ensure it is thoroughly mixed before adding the butter.  

Stir in the melted butter. 

Fold in the whisked whites to the yolk/butter mixture. 

Pour the sponge batter into the baking pan. Use a spatula to level the top of the batter.  If using canape tubes half fill them. The tubes need to be standing in the oven, if they are too full the bottom of the sponge is compacted.   

Put the baking pan or tubes in the oven & bake at 175 C for ~22 mins for the pan or ~15 mins for the canape tubes. The time will be dependent on your oven & the size of the pan you are using. If the sponge starts to come away from the sides it is ready. 

Bring out of the oven & allow to cool. Lay the tubes down to cool, rotating them every now & then.

Making the icing

The icing can be made in a Thermomix or on the stove top. Regardless of the way it is made the icing needs to be kept warm. There will be some icing left over, the amount will depend on how big the lamingtons are. 

In a Thermomix - Put all ingredients into the TM bowl and cook at 90 C for 4 minutes at speed 4.

On the stove top - Combine all ingredients in a saucepan over low heat. Continue to stir the mix, when the butter has melted increase the heat. Basically we need the sugar to dissolve & the icing to thicken slightly without boiling the mix. If the mix does boil remove the saucepan from the heat, turn the heat down, wait a little then put the saucepan back on the heat.

Both methods - Keep the icing warm until you are ready for dipping.

Coating the lamingtons

I think coating the lamingtons is a 2 person job. It gets a bit messy for me when I am dipping them & coating them at the same time.

Take the sponge out of the pan or canape tubes and put it on a bread board. Peel off any baking paper sticking to the sponge. Cut the sponge into squares/rectangles (from the pan) or slices (from the canape tube). I usually cut the sponge into ~5 cm squares or ~4 cm slices.

If you want jam and/or cream in your lamingtons slice the lamingtons in half, spread the jam/cream on one side & then sandwich the pieces back together.

You will need a place to put the undipped lamingtons, a space for dipping, a space for coating & an area for putting the finished lamingtons. For the latter put a piece of grease proof paper on the bench with a cooling rack over the top of it. 

Put ~1/3 of the chocolate icing into a container (large enough to put one lamington in it). Sit this container over hot water to keep the icing warm.

Put the desiccated coconut in another container.

Dunk one of the undipped lamingtons in the icing, using 2 forks coat it completely. Use the forks to lift up the lamington & let excess icing drain off. This needs to be done quickly otherwise the sponge will soak up a lot of chocolate icing (maybe you would like this to happen). 

Transfer the dipped lamington to the container with the coconut. Using 2 forks (not the same ones used for dipping) gently turn the lamington over to coat it completely with coconut. Transfer lamington to the cooling rack.

Repeat with the remaining undipped lamingtons. Add more chocolate icing to the dipping container when it is needed.

Allow the lamingtons ~1 hr to harden a little (as if I do that). 

These lamingtons are best on the day they are made. They can be frozen, my children take them to school with their lunch.

Simply enjoy!