Lamingtons

Ingredients

Butter Sponge

• 125 g / 4.5 oz unsalted butter, softened
• 1 cup (220g) caster sugar
• 1/2 tsp vanilla extract
• 3 eggs, room temperature
• 1 3/4 cups (260g) flour, plain/all purpose, sifted (Note 1)
• 3.5 tsp baking powder
• 1/2 cup (125 ml) milk (low or full fat)

Icing

• 4 cups (480g) icing sugar (confectionary sugar), sifted
• 1/3 cup (22g) cocoa powder
• 1 tbsp (15g) unsalted butter
• 150ml (1/2 cup + 2 tbsp) boiling water

Coating

• 3 – 4 cups desiccated coconut

Optional: Jam and Cream

• Strawberry jam
• 1 cup (250 ml) cream
• 1 tbsp white sugar

Steps

Butter Sponge

1. Preheat the oven to 180C/350F, or 160C/320F for fan forced.
2. Sift the flour together with the baking powder.
3. Grease a 20 cm x 30 cm / 8″ x 12″ cake pan and line with baking paper (parchment paper). Leave paper overhanging on all sides for easy removal.
4. With an electric mixer on medium high, beat the butter, sugar and vanilla for about 1 1/2 to 2 minutes, until light and fluffy.
5. Beat in the eggs 1 at a time, mixing well after each so the batter stays smooth rather than curdling.
6. Gently fold in half the flour, then stir in half the milk. Do the same with the flour and milk left over.
7. Pour into the prepared pan and bake for 25 minutes, until a skewer put into the center comes out clean.
8. Leave for 5 minutes, then lift the cake by the overhanging paper onto a wire rack. Let cool completely.

Prepare Cake to Coat

1. Divide the cake into 15 squares (5 x 3), or 18 rectangles, and freeze for 1 to 1.5 hours. (Note 2)

Icing

1. In a heat proof bowl, mix all the Icing ingredients until smooth. The consistency should be syrupy, not watery. (Note 2)

Coating

1. Put the coconut in a shallow bowl or pan that has a largish surface area (Note 3).
2. Use 2 forks to roll a piece of cake in the icing to coat. Move it into the coconut and quickly roll until coated all over, then put on a tray.
3. Coat the remaining sponge pieces in the same way.
4. Leave to stand for 1 to 2 hours, or until set, then offer with tea and coffee.

Optional: Jam and Cream

1. Beat the cream with the sugar until firm peaks form.
2. Halve a coated Lamington horizontally. Spread on jam, then pipe or dollop on the cream. Replace the lid and keep refrigerated.