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recipe appeared in our Sunday paper days prior to Australia Day - had to share it AND make some! Sponge squares dipped in chocolate icing then coated in dessicated coconut. An Australian staple!
Preheat oven to 160DegC.
Lightly grease a 30cm x 20cm cake tin with butter, then line with baking paper.
Whisk the eggs and caster sugar in a mixer (or by hand mixer) for 3 to 4 minutes until mixture is light and fluffy.
Sieve plain, self raising and cornflour three times.
Carefully fold flours into the egg/sugar mixture to combine.
Carefully pour batter into the lined cake tine and cook for approx 20 minutes.
Test sponge with a skewer - if it comes out clean, the cake is cooked.
Cool, in the tin, for approximately 1 hour, or until completely cold.
To prepare the chocolate icing: sift the icing sugar and cocoa powder into a bowl - you may need to resift two or more times, depending on how humid the weather is.
Gradually add boiling water a little at a time, to create a smooth icing.
Remove sponge from tin and carefully cut the sponge horizontally , creating two slabs.
Smear bottom slab with raspberry jam, place second slab on top to create a 'sandwich'.
Cut the sponge into squares and dip each square into chocolate sauce, covering all surfaces, then dredge in dessicated coconut.
I ended up making only 18 (largish) lamingtons and unfortunately the chocolate sauce ran out before I'd completed the last 3, so next time I'll increase the chocolate sauce by about 1/4 - 1/2.
I've included one of the uniced lamingtons, so you can see how lovely & rich the sponge is when you use organic, free range eggs!
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