Lamingtons
Source of Recipe
australian women's weekly
List of Ingredients
375g dessicated coconut
Sponge cake
3 eggs
110g (½ cup) caster sugar
105g (¾ cup) self-raising flour
35g (¼ cup) cornflour
15g (½ oz) butter
3 tablespoons hot water
Chocolate icing
500g icing sugar
1/3 cup cocoa
15g (½ oz) butter
125ml (½ cup) milk
Recipe
Sponge cake: Beat eggs until light. Gradually add sugar, continue beating until mixture is thick and sugar completely dissolved. Sift dry ingredients several times. Melt butter in hot water. Sift dry ingredients over egg mixture, fold in lightly; then, working quickly, fold in hot-water-and-butter. Pour into lightly greased 18cm x 28cm lamington tin. Bake at 180°C for approximately 30 minutes.
Chocolate icing:
Sift icing sugar and cocoa into heatproof basin, or into top half of double saucepan. Add softened butter and milk, stir with a wooden spoon to mix thoroughly. Stand over hot water, stir constantly until icing is of good coating consistency.
1. Make cake the day before cutting and icing. Thinly trim brown top and sides from cake. Cut cake into 16 even pieces.
2. Hold each cake on a fork (a two-pronged fork is best, it is less likely to break cake). Dip each cake into icing; hold over bowl a few minutes to drain off excess chocolate. If icing becomes too thick too quickly, stand it over hot water while dipping. If still too thick, add a little warmed milk or water.
3. Put cakes individually into bowl of coconut. Sprinkle coconut over evenly, or gently toss in the coconut. Stand on wire rack until completely dry.
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