Citrus Lamingtons

Lamingtons are an Australian classic: small squares of sponge cake traditionally coated in chocolate and coconut. This version takes that familiar format in a brighter direction, layering fluffy lemon-orange chiffon with tart lemon curd before each square gets dipped in white chocolate glaze and rolled in toasted coconut. Pete & Gerry’s Organic Pasture Raised Eggs help give the chiffon its lift and the curd its rich, silky texture, making every bite light, tangy, and creamy.

Instructions

1. Place the gelatin sheets in cold water and let bloom for 10 minutes. Meanwhile, heat the lemon juice in a medium saucepan until just simmering.
2. In a large bowl, whisk together the eggs, sugar, and salt. While whisking constantly, slowly pour the hot lemon juice into the egg mixture to temper the eggs.
3. Return the mixture to the saucepan and cook over medium-low heat, whisking frequently, until thickened, about 1–2 minutes. For gentler heat, this can also be done over a double boiler.
4. Remove from the heat. Squeeze any excess water from the bloomed gelatin and immediately whisk it into the curd, followed by the cold butter.
5. Strain the curd through a fine-mesh sieve, then stir in the lemon zest. Refrigerate for 4–5 hours, or preferably overnight, until completely chilled and set.
6. Preheat the oven to 350°F. Line two sheet pans with parchment paper.
7. In a large bowl, whisk together 225g granulated sugar, olive oil, and salt. Add the egg yolks and citrus zest and whisk until combined.
8. In a separate bowl, whisk together the flour and baking powder.
9. Gradually add the citrus juices and flour mixture to the yolk mixture, alternating between the two and whisking until smooth.
10. In a clean bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until frothy. Slowly add the remaining 225g granulated sugar, then increase the speed and continue beating until stiff peaks form.
11. Gently fold the whipped egg whites into the yolk mixture until evenly incorporated, taking care not to deflate the batter.
12. Divide the batter evenly between the prepared sheet pans and smooth each into an even layer with an offset spatula.
13. Bake for 15–20 minutes, or until the tops are lightly golden brown. Let cool completely.
14. Whisk together the powdered sugar and boiling water or milk until smooth.
15. Set the mixture over a double boiler. Add the butter and white chocolate and whisk until completely melted and smooth. Turn off the heat, but keep the glaze warm for dipping.
16. Spread the shredded coconut on a sheet pan and toast for a few minutes, watching closely, until golden brown. Let cool.
17. If the chilled lemon curd has become very firm, whisk it until smooth and spreadable.
18. Spread an even layer of lemon curd over half of each sheet of chiffon cake. Cut each cake sheet in half, then carefully place the uncovered half over the curd-covered half to create a sandwich.
19. Refrigerate the assembled cakes for 1 hour to firm up before cutting.
20. Trim the edges, then cut the cakes into approximately 1½-inch squares.
21. Using a fork, dip each square into the warm white chocolate glaze, allowing any excess to drip off. Immediately roll the glazed cake in the toasted coconut until evenly coated.
22. Transfer the finished lamingtons to a wire rack set over a rimmed baking sheet. Refrigerate until ready to serve.