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    Lamingtons w/Chocolate Icing


    Source of Recipe


    Bun

    List of Ingredients




    3 eggs
    1/2 cup castor sugar (regular sugar)
    3/4 cup self-raising flour
    1/4 cup cornflour
    15g (1/2oz) butter
    3 tablespoons hot water

    Recipe



    Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved.


    Fold in sifted SR flour and cornflour, then combined water and butter.

    Pour mixture into prepared lamington tins 18cm x 28cm (7in x 11in).

    Bake in moderate oven approximately 30 mins.

    Let cake stand in pan for 5 min before turning out onto wire rack.

    CHOCOLATE ICING

    3 cups desiccated coconut (whatever the bag coconut is)
    500g (1lb) icing sugar (powder'd sugar)
    1/3 cup cocoa (extra cocoa can be added, according to taste)
    15g (1/2oz) butter
    1/2 cup milk

    Sift icing sugar and cocoa into heatproof bowl.

    Stir in butter and milk.

    Stir over a pan of hot water until icing is smooth and glossy.

    Trim brown top and sides from cake.

    Cut into 16 even pieces.

    Holding each piece on a fork, dip each cake into icing. Hold over bowl a few minutes to drain off excess chocolate.

    Toss in coconut or sprinkle to coat.

    Place on oven tray to set.
    (Cake is easier to handle if made the day before. Sponge cake or butter cake may be used. May be filled with jam and cream.)
 

 

 

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