Australian
Lamingtons Recipe
The easy way
Ingredients
- 1 slab sponge cake (one day old)
- 4 cups icing sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons butter
- 1/2 cup milk
- 2 - 3 cups desiccated coconut
To make the icing
- Cool the cake for at least half an hour in the Fridge or Freezer, then cut into squares or fingers
- Combine the Sugar and Cocoa in a large bowl
- Heat the milk and butter in a saucepan until the butter is melted.
- Add to the sugar/cocoa mixture and mix to a fluid yet not runny
consistency
To put it all together
- Make a production line of
Sponge Fingers, Chocolate Icing mixture in a bowl, coconut in a shallow container or plate, and a cooling rack with paper underneath.
- Using a fork dip the sponge fingers into the icing, roll it in the coconut covering it well, and then place on to the rack to dry.
- Once they have dried, place in an airtight container and leave to "mature" for at least a few hours, preferably overnight, before eating.
To make the
sponge cake if you really want to
Ingredients
- 1/2 cup butter
- 3/4 cup castor sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups self rising flour
- 1/2 cup milk
Method
- Grease and Line a Lamington Tin (11 x 8 x 1.5 inches)
- Cream the Butter, Castor Sugar and Vanilla until light and fluffy.
- Add the eggs one at a time beating together as you go.
- Fold in the Flour and Milk, alternating as you go.
- Pour the batter into the prepared tin, spread evenly, and bake in a Moderate Oven (375f/190c) for 30-40 minutes or until an inserted toothpick comes out clean.
- Allow to stand for a few minutes before turning out on to a cooling rack.
- Leave to cool then store in the Fridge overnight.
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