Lamingtons
Baking and Desserts • Australian
Description
Lamingtons
Ingredients
- Self-rising flour 5 oz
- Corn Flour for Polenta 0 oz
- Butter 5 oz
- Brown Sugar 10 oz
- Vanilla extract 2 teaspoons
- Farm fresh eggs 3 pieces
- Milk 10 fl oz
- Cream 5 fl oz
- Cocoa Powder 0 oz
- Desiccated coconut 10 oz
- Powdered Sugar 20 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Grease a 23 cm square baking pan and line it with parchment paper.
Step 2
In a bowl, sift the wheat flour and corn flour. Add 185 grams of softened butter, sugar, vanilla, eggs, and 125 ml of milk. Beat everything well with a mixer for 4 minutes. Transfer the batter to the pan. Bake for 50 minutes until cooked through. Leave in the pan for 3 minutes, then transfer to a plate and cool.
Step 3
Trim the top crust off the sponge cake, then trim the sides and cut it in half horizontally. Whip the cream in a bowl with a mixer until stiff peaks form. Place one layer of sponge cake on a board and spread with cream, then place the second layer on top. Cut the sponge cake into 16 squares.
Step 4
Sift the powdered sugar and cocoa into a saucepan and add the remaining butter and milk. Place over a water bath and stir until the mixture is smooth. Remove from heat. Place 90 grams of desiccated coconut on a sheet of parchment paper. Using two forks, dip a piece of sponge cake into the glaze, then roll it in coconut and place it on a rack. Repeat the same with the remaining pieces.
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