Recipes+
Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease and line base and sides of a 20cm (base measurement) square cake pan with baking paper.
2.Using an electric mixer, beat eggs in a bowl for 5 minutes, or until thick and pale. Gradually add sugar, beating well after each addition, until sugar dissolves and mixture is thick and glossy.
3.Sift flours twice onto baking paper, then sift over egg mixture. Using a large plastic spatula, fold until just combined; don’t overmix. Spoon into prepared pan, level surface. Bake 25 minutes, or until cake rises, is golden and springs back when touched lightly. Cool in pan 2 minutes. Transfer to a wire rack lined with baking paper, to cool.
4.Meanwhile, sift icing sugar into a heatproof bowl. Whisk in milk. Bring saucepan of water to the boil. Place bowl over a saucepan (don’t let base of bowl touch the water). Stir until icing is smooth and runny. Add chocolate to bowl. Stir until melted and smooth. Remove from heat.
5.Cut cake into 16 pieces. Place coconut in a large bowl. Using two forks, dip cakes into icing to coat, drain off excess. Toss in coconut. Transfer to a wire rack to set. Serve.
For a sweeter alternative, split lamingtons and spread with strawberry jam before you ice them. Cook and ice lamingtons a day ahead. Store in an airtight container at room temperature. For a lighter, fluffier sponge, beat eggs at room temperature. The right cornflour wheaten cornflour gives the best result. Corn-based cornflour can make a sponge taste ‘starchy’. To fold flour into egg mixture, use a large plastic spatula. Scrape down side to bottom of bowl, working mixture up to the surface and gently folding over.
Note
