Lamingtons

• 8 Mar, 2010
• 10 likes

Bernie's recipe for lamingtons ... enjoy!........I did!!
Preparation Time
20 minutes
Cooking Time
30 minutes
Ingredients (serves 15)
Melted butter, to grease
75g (1/2 cup) self-raising flour
75g (1/2 cup) plain flour
70g (1/2 cup) cornflour
6 x 59g eggs, at room temperature
215g (1 cup) caster sugar
1 tbs boiling water
170g (2 cups) desiccated coconut
Chocolate icing
300g (2 cups) icing sugar mixture
35g (1/3 cup) cocoa powder
60ml (1/4 cup) milk
60ml (1/4 cup) boiling water
Method
Preheat oven to 160°C.
Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
Sift the combined flours together into a large bowl. Repeat twice.
Use an electric beater to whisk the eggs in a large clean, dry bowl until thick and pale. Gradually add the sugar, 1 tbs at a time, whisking well after each addition until mixture is thick and sugar dissolves.
Sift the combined flours over the egg mixture. Pour the boiling water down the side of the bowl. Use a large metal spoon to gently fold until just combined. Pour mixture into the prepared pan and use the back of a spoon to smooth the surface.
Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean. Turn cake onto a wire rack, cover with a clean tea towel and set aside overnight to cool.
Trim the edges of the cake and cut into 15 squares. Spread the coconut over a plate.
To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the milk and water and stir until smooth.
Use 2 forks to dip 1 cake square into the warm icing to evenly coat. Allow any excess icing to drip off. Use your fingers to roll the cake in the coconut to evenly coat, then place on a wire rack. Repeat with the remaining cake squares, icing and coconut. Set aside for 1 hour or until icing sets.
Just an extra little tip: When adding the flour, fold it in with a balloon whisk - it distributes the flour through the egg mixture more quickly then a metal spoon. Overworking your mixture makes for a leathery sponge.
flag | 6 Feb, 2010