Put the 'tea' in morning tea with James's Signature lamingtons.
For the sponge, preheat oven to 180°C. Sieve the flours together twice. Beat the eggs until fluffy and increased in size. Add the sugar slowly, beat after every addition. Sieve the flour once more over the top of the eggs. Fold the flour through the egg mixture. Pour into the prepared lamington pan. Bake for 20-25 minutes. Remove and cool on a cooling rack. When cool cut into fingers
For the icing, place a saucepan of water on the heat, bring to a simmer. Sift together the icing sugar and matcha powder. Add the milk and melted butter and place over saucepan. Stir until thin enough to coat the fingers.
For the green tea cream, beat cream, green tea powder and icing sugar until stiff peaks. Transfer mix to a piping bag.
For the assembly, impale the sponge fingers on a fork. Using the fork dunk the sponge in the green tea icing. Transfer to the toasted desiccated coconut. Cover the finger in coconut and place on the cooling rack. Cut fingers in half and pipe tea cream between layers.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe has not been edited or tested by the Bake Off Food Department.
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