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Red velvet lamingtons

Name: Red velvet lamingtons
Cook time: 45 min
Yield: 15 - 20
Ingredients: 200g cake flour; 2,5ml (½ tsp) baking powder; 2,5ml (½ tsp) bicarbonate of soda; 15ml (1 tbsp) cocoa powder; 1,25ml (¼ tsp) salt; 100g soft butter; 180g white sugar; 1 egg, beaten; 10ml (2 tsp) red food colouring paste; 25g semi-sweet chocolate, melted; 30ml (2 tbsp) sunflower oil; 5ml (1 tsp) white wine vinegar; 2,5ml (½ tsp) vanilla essence; 120ml fresh cream; COATING; 250g cream cheese; 50 – 80ml fresh cream; 80g sugar; 150g desiccated coconut

January 13, 2018 (Last Updated: January 12, 2018)

Puleng Moshoaliba took the traditional lamington and jazzed it up by adding a much-loved red velvet twist to create these heavenly bite-sized bakes.

Photograph by Graeme Wylie

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Red velvet lamingtons

Serves: 15 - 20

Cooking Time: 45 mins

Ingredients

200g cake flour
2,5ml (½ tsp) baking powder
2,5ml (½ tsp) bicarbonate of soda
15ml (1 tbsp) cocoa powder
1,25ml (¼ tsp) salt
100g soft butter
180g white sugar
1 egg, beaten
10ml (2 tsp) red food colouring paste
25g semi-sweet chocolate, melted
30ml (2 tbsp) sunflower oil
5ml (1 tsp) white wine vinegar
2,5ml (½ tsp) vanilla essence
120ml fresh cream
COATING
250g cream cheese
50 – 80ml fresh cream
80g sugar
150g desiccated coconut

Instructions

Preheat the oven to 180°C. Prepare an 18cm x 27cm baking tray by greasing and lining it with baking paper.

Sift together the flour, baking powder, bicarbonate of soda, cocoa and salt in a large bowl.

Beat the butter and sugar in a mixing bowl until pale and fluffy, occasionally scraping down the butter from the sides of the bowl.

Slowly beat the egg into the sugar and butter, mixing well.

Add the food colouring, melted chocolate, oil, vinegar and vanilla essence to the mixture.

Gently fold in the dry ingredients and the cream.

Pour mixture into the prepared baking tray and bake until an inserted skewer comes out clean, 20 – 25 minutes. Set aside on a cooling rack.

For the coating, mix together the cream cheese, cream and sugar.

When the sponge has cooled, cut it into 5cm x 5cm squares. Coat each square with the runny cream cheese mixture before dipping the squares into desiccated coconut.