lamingtons 6 eggs ²⁄³ cup (150g) caster sugar ¹⁄³ cup (50g) cornflour ½ cup (75g) plain flour ¹⁄³ cup (50g) self-raising flour 2 cups (160g) desiccated coconut CHOCOLATE ICING
4 cups (640g) icing sugar ½ cup (50g) cocoa powder 15g butter, melted 1 cup (250ml) milk
1 Preheat oven to 180°C/160°C fan-forced. Grease 20cm x 30cm lamington pan; line base and long sides with baking paper, extending paper 5cm over sides. 2 Beat eggs in large bowl with electric mixer about 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions. Triple-sift flours; fold into egg mixture. 3 Spread mixture into pan; bake about 35 minutes. Turn cake immediately onto baking-paper-covered wire rack to cool.
4 Meanwhile, make chocolate icing. 5 Cut cake into 16 squares; dip each square into icing, drain off excess. Place coconut into medium bowl; toss squares in coconut. Place lamingtons on wire rack to set. CHOCOLATE ICING Sift icing sugar and cocoa into medium heatproof bowl; stir in butter and milk. Set bowl over medium saucepan of simmering water; stir until icing is of a coating consistency.
{prep + cook time 50 minutes makes 16}
Classic Cakes
{ 69} Sponge cakes