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LAMINGTONS (UNFILLED)

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Serves: 10

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  • Vegetarian
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Cooking time: 30 mins for cake The cake is easier to handle if it's a little stale; day old cake is ideal. Sponge or butter cake can also be used. Fill lamingtons with jam and cream, if desired.

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Ingredients

For the cake

  • 6 eggs
  • 0.6 cups superfine sugar
  • 0.3 cups cornflour
  • ½ cup all-purpose flour
  • 0.3 cups self-raising flour
  • 2 cups coconut

For the icing

  • 4 cups confectioners' sugar
  • ½ cup cocoa
  • 15 grindings butter
  • 0.6 cups milk

Method

  1. Grease 23cm square slab pan.
  2. Beat eggs in medium bowl with electric mixer about 10 minutes or until thick and creamy. Gradually beat in sugar, dissolving after addition.
  3. Fold in triple-sifted flours. Spread mixture into prepared pan; bake in moderate oven about 30 minutes.
  4. Turn cake onto wire rack to cool. Cut cake into 16 squares, dip squares in icing, drain off excess icing, toss squares in coconut.
  5. Place lamingtons on wire rack to set.

Icing.

  1. Sift confectioners' sugar ad cocoa into heatproof bowl; stir in butter and milk.
  2. Stir icing over pan of simmering water until it is of a coating consistency.
  3. Cake best made a day ahead. Store in airtight container. Freeze suitable. Microwave not suitable.

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