Ingredients
For Sponge Batter:
For Filling & Coating:
• Fruit Filling – as required
• Dark Compound Chocolate – 300g
• Refined Coconut Oil – 200g
• Desiccated Coconut – as required
Method
Measure and combine all the dry ingredients (refined wheat flour, wheat starch, castor sugar, SwissBake® Wiener Cake Concentrate 10, and MYCOBAN™ Classic PS) for the sponge batter to ensure distribution prior to whipping. Transfer into a mixing bowl of a planetary mixer. Add the fresh eggs and whip using a whisk attachment at slow speed for 1 minute. Incorporate the vegetable oil and continue mixing at slow speed for another 1 minute. Scrape the sides & bottom of the bowl to ensure even mixing, then whip continuously at medium speed for 4–5 minutes to achieve proper aeration. Meanwhile, pre-heat the oven at 180°C. Transfer the sponge batter into a lined baking tray or mould and bake at 170°C to 180°C for 18–20 minutes. Allow the sponge to cool completely before slicing horizontally, spreading an even layer of fruit filling, and sandwiching the layers together. Chill the assembled sponge for approximately 1 hour to firm, then cut into uniform cubes. Melt the dark compound chocolate with refined coconut oil, dip the cubes into the coating, and immediately roll in desiccated coconut to achieve the characteristic lamington finish.
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