Lamingtons (Unfilled)
A community recipe by Shazza13Not tested or verified by Nigella.com
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Grease 23cm square slab pan. Beat eggs in medium bowl with electric mixer about 10 minutes or until thick and creamy. Gradually beat in sugar, dissolving after addition. Fold in triple-sifted flours. Spread mixture into prepared pan; bake in moderate oven about 30 minutes. Turn cake onto wire rack to cool. Cut cake into 16 squares, dip squares in icing, drain off excess icing, toss squares in coconut. Place lamingtons on wire rack to set.
Sift confectioners' sugar ad unsweetened cocoa into heatproof bowl; stir in butter and milk. Stir icing over pan of simmering water until it is of a coating consistency. Cake best made a day ahead. Store in airtight container. Freeze suitable. Microwave not suitable.
Introduction
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.
Ingredients
Serves: 10
For the Cake
- 6 eggs
- ⅗ cup superfine sugar
- ⅓ cup cornstarch
- ½ cup all-purpose flour
- ⅓ cup self-rising flour
- 2 cups coconut
For the Icing
- 4 cups confectioners' sugar
- ½ cup unsweetened cocoa
- 15 grindings butter
- ⅗ cup milk
Method
Lamingtons (Unfilled) is a community recipe submitted by Shazza13 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Icing.
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