Lamingtons
Servings: 16 lamingtons
Calories: 420kcal
Ingredients
Sponge
- 4 eggs, room temperature
- 220 g caster sugar
- 1 tsp vanilla extract
- 150 g self-raising flour
- 60 g unsalted butter, melted and cooled
- 60 ml milk, warm
Chocolate icing and coating
- 500 g icing sugar, sifted
- 50 g cocoa powder, Dutch-process preferred
- 30 g unsalted butter
- 170 ml boiling water
- 300 g desiccated coconut
Instructions
Sponge
- Preheat oven to 180°C fan-forced. Grease and line a 20x30cm slice tin.
- Whisk eggs and sugar on high until pale, thick and tripled in volume (about 8 minutes). Add vanilla.
- Sift flour over the eggs in thirds, folding gently with a spatula. Combine melted butter and warm milk, fold in last.
- Pour into tin. Bake 22-25 minutes until sponge springs back. Cool in tin 10 min, turn out to cool fully. Wrap and chill overnight.
Icing and roll
- Trim sponge edges. Cut into 16 squares. Put cubes on a tray in the freezer for 20 minutes.
- Sift icing sugar and cocoa into a heatproof bowl. Stir in butter and boiling water until smooth. Sit bowl over simmering water to keep liquid.
- Spread coconut in a wide shallow tray. Using two forks, dip each frozen cube in icing, letting excess drip off, then roll in coconut. Place on a wire rack to set.
- Leave to set for 30 min before serving. Keeps in an airtight container for 5 days.