As we're in the middle of a heatwave it does somewhat curb the enthusiasm to get baking but the nights are a bit cooler so tonight I'm going to give Lamingtons a whirl. They can stay in the fridge.
So here's the recipe I'll be using:
1st stage - prepare sponge cake:
- 3 eggs
- 1/2 cup castor sugar
- 3/4 cup self-raising flour
- 1/4 cup cornflour
- 15g (1/2oz) butter
- 3 tablespoons hot water
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.
After sponge has cooled
(I will probably do this tomorrow night actually)
3 cups shredded (or dessicated if you must!!) coconut
2 cups icing sugar1
1/3 cup quality cocoa powder (I like Cadbury Bourneville)
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.
Wish me luck!
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