Name: Lamington roulade
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 2 tablespoon desiccated coconut; 1/3 cup moist shredded coconut; 4 eggs, at room temperature; 1/2 cup caster sugar; 1/3 cup wheaten cornflour; 2/3 cup self-raising flour; 300 millilitre cream; 1/2 cup strawberry jam; 100 gram dark chocolate, coarsely chopped; 40 gram butter; chocolate curls and strawberries, to serve

Ingredients

2 tablespoon desiccated coconut

1/3 cup moist shredded coconut

4 eggs, at room temperature

1/2 cup caster sugar

1/3 cup wheaten cornflour

2/3 cup self-raising flour

300 millilitre cream

1/2 cup strawberry jam

100 gram dark chocolate, coarsely chopped

40 gram butter

chocolate curls and strawberries, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Grease and line a 33x23cm (base measurement) swiss roll pan with baking paper. Place a tea-towel on a flat surface; line with baking paper. Sprinkle desiccated coconut and 2 tablespoons of the shredded coconut evenly over paper.

2.Using an electric mixer, beat eggs in a large bowl 5 minutes or until thick and pale. Gradually beat in sugar, 1 tablespoon at a time until sugar dissolves and mixture is thick and glossy.

3.Sift flours into a large bowl. Sift over egg mixture. Fold until just combined. Spread mixture into prepared pan. Bake for 10-12 minutes or until cake springs back when touched. Invert onto prepared tea-towel; peel off paper. Starting from a long edge, roll in tea-towel to make a log Cool for 5 minutes; unroll.

4. Reserve 2 tablespoons of the cream. Using an electric mixer, beat cream in a large bowl until firm peaks form. Spread jam and three-quarters of the whipped cream over sponge, leaving a 2cm border. Roll up (without tea-towel). Place roulade. seam-side down, on a serving plate.

5.Combine chocolate, butter and reserved cream in a medium heatproof bowl over a saucepan of simmering water (don’t let bowl touch water). Cook and stir for 4-5 minutes or until smooth. Cool. Drizzle chocolate mixture over sponge. Sprinkle with remaining coconut. Pipe remaining whipped cream along centre of sponge; decorate with chocolate curls. Serve.

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Ingredients

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