Matcha Lamingtons

Ingredients

• 80 gcake flour, sifted
• 2 gbaking powder
• a pinchsea salt
• 2egg whites
• 0.6 ml (1/8 tsp)cream of tartar
• 62 g, dividedgranulated sugar
• 42 g, at room temperaturesalted butter
• 2egg yolks
• 2.5 ml (1/2 tsp)vanilla extract
• 90 mlwhole milk
• 50 g, choppedwhite chocolate
• 5 g, siftedmatcha
• 30 gdouble cream
• 15 mlwhole milk
• 30 gicing sugar
• 50 g, finely blitzedcoconut flakes
• 2.5 ml (1/2 tsp)matcha

Instructions

1. 1

   Prepare the oven

   Heat the oven to 177°C. Line a 20 x 10 cm loaf tin with baking parchment.

2. 2

   Sift dry ingredients

   Sift the cake flour, baking powder and salt into a bowl, then set it aside.

3. 3

   Whip the whites

   In a clean mixer bowl fitted with a whisk, beat the 2 egg whites until foamy. Add the cream of tartar, then gradually whisk in half of the sugar until the whites form stiff peaks. Transfer them to a large clean bowl.

4. 4

   Cream butter sugar

   Replace the whisk attachment with the paddle. Add the butter and remaining sugar to the mixer bowl, and beat until light and fluffy, about 3 minutes.

5. 5

   Mix the batter

   Lower the mixer speed and add the egg yolks one at a time, mixing until incorporated; add the vanilla. Pour in one-third of the milk, then mix in half of the flour mixture on low speed. Alternate the remaining milk and flour mixture to make a cake batter.

6. 6

   Fold in whites

   Fold about one-third of the whipped egg whites into the batter, then fold in the rest in two additions. Stop when incorporated and avoid overmixing.

7. 7

   Bake the cake

   Transfer the batter to the prepared tin and tap it a few times to release trapped bubbles. Smooth the top with an offset spatula. Bake at 177°C for 15 minutes, then reduce the temperature to 163°C and bake for another 18–20 minutes, until a toothpick comes out clean or with only a few crumbs clinging to it.

8. 8

   Cut into cubes

   Cool the cake completely on a cooling rack. Slice off the ends, then cut the cake into 8 equal square cubes.

9. 9

   Make the glaze

   Put the chopped white chocolate and sifted matcha in a heatproof bowl. In a small saucepan, heat the double cream and 15 ml whole milk over low heat until just about to bubble. Pour the hot cream mixture over the chocolate and matcha, leave for 1 minute, then whisk. Add the icing sugar and whisk until smooth and evenly combined.

10. 10

    Prepare coating

    Mix the coconut flakes with the 1/2 tsp matcha in a shallow dish.

11. 11

    Coat and chill

    Using a fork or your fingers, dip each cake cube in the glaze, coating all sides. Roll it gently in the matcha coconut, then place it on a baking sheet lined with parchment. Repeat with the remaining cubes, cover and refrigerate for about 1 hour.

What are lamingtons?

Lamingtons are an Australian cake treat, traditionally made by coating sponge cake in icing and rolling it in coconut. This version keeps the familiar cake-and-coconut format but uses matcha in both the glaze and coating.

The contrast of tender vanilla cake, creamy white chocolate glaze and earthy green tea makes each cube distinctive. Cutting the cake into small squares also gives the glaze and coconut plenty of surface to cling to.

Nutrition and macros by portion

The nutrition label shows one serving as written: 236 calories, 4g protein, 25g carbs, 13g fat.

The cake flour and sugar provide most of the carbohydrates, while butter, white chocolate, cream and coconut contribute much of the fat. Egg whites and yolks provide some protein. Pair a lamington with fresh fruit or serve it after a meal with a protein-rich component to balance the plate.

A light cake crumb

Whipped egg whites help give this small loaf a soft, airy texture. Fold them in gently in thirds so the batter keeps as much of that air as possible.

The cake flour is sifted with baking powder and salt before it goes into the batter. Alternating it with the milk helps bring the mixture together without needing to beat it for long.

The matcha glaze

Sifting the matcha helps it blend more evenly with the chopped white chocolate. The hot cream and milk soften the chocolate, while the one-minute rest gives them time to warm through before whisking.

Whisk in the icing sugar only after the chocolate and matcha have combined. Aim for a smooth glaze that can coat the cake cubes.

Coating each cube

Dip each cube so the glaze reaches all six sides, then move it to the coconut while the glaze is still workable. Roll gently to cover the surface without crushing the cake.

A fork can help lift the glazed cubes and let excess coating drip away; fingers are another option. Keep the matcha coconut in a shallow dish so the cubes are easy to roll.

How to judge doneness

The cake bakes first at 177°C for 15 minutes, then at the reduced temperature of 163°C for 18–20 minutes. Check with a toothpick: it should come out clean or with only the slightest crumbs attached.

Let the cake cool completely before trimming and cutting. Warm cake is more delicate and can be harder to handle during dipping.

Serving and timing

The stated total time is 130 minutes, including the chilling period of about 1 hour. Allow the cake to cool fully before assembling so it holds its shape in the glaze.

Serve the cubes as a sweet bite with tea or coffee. Their coconut coating and creamy glaze make them rich enough to enjoy in small portions.

Recipe notes & tips

• Use a clean bowl and whisk when beating the egg whites so they can reach stiff peaks.
• Bring the butter to room temperature before creaming it with the sugar.
• Fold the egg whites in gently and stop as soon as they are incorporated.
• Sift the matcha before making the glaze to help prevent lumps.
• Cool the cake completely before trimming and dipping it.
• Roll the cubes gently in the coconut to keep their edges intact.

Variations

• Stronger matcha: Increase the matcha in the coconut slightly for a more pronounced green tea flavour.
• Cocoa coating: Replace the matcha in the coconut with cocoa powder for a chocolate-and-coconut finish.
• Lemon note: Add a little finely grated lemon zest to the cake batter for a citrus accent.
• Darker chocolate: Use chopped dark chocolate in place of white chocolate for a less sweet glaze.
• Extra coconut: Add more finely blitzed coconut to the shallow dish if you want a thicker coating.

Common mistakes to avoid

• Overbeating the batter: Fold in the egg whites gently and stop once no large streaks remain.
• Warm cake: Let it cool completely before cutting, or the cubes may crumble during coating.
• Lumpy glaze: Sift the matcha and whisk it with the chocolate after the hot cream has rested for 1 minute.
• Boiling the cream: Heat it over low heat and remove it when it is just about to bubble.
• Rough dipping: Coat all sides with a fork or fingers and handle the cake cubes gently.
• Skipping the chill: Refrigerate the coated cubes for about 1 hour so the coating can set.

How to store

Cover and refrigerate the lamingtons after chilling, and eat them within 3 days. Let them sit briefly at room temperature before serving for a softer cake and coating; reheating is not needed.

Frequently asked questions