Name: Lamingtons with jam and cream
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Ingredients: 3 eggs; 1/2 cup caster sugar; 2/3 cup sifted self-raising flour; 2 tablespoon hot water; 1 1/4 cup desiccated coconut; 1/2 cup warmed, strained strawberry jam; 300 millilitre whipped cream; Icing; 4 cup icing sugar mixture; 1/2 cup cocoa; 2/3 cup milk; 20 gram melted butter

Ingredients

3 eggs

1/2 cup caster sugar

2/3 cup sifted self-raising flour

2 tablespoon hot water

1 1/4 cup desiccated coconut

1/2 cup warmed, strained strawberry jam

300 millilitre whipped cream

Icing

4 cup icing sugar mixture

1/2 cup cocoa

2/3 cup milk

20 gram melted butter

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a 24cm square cake pan with baking paper. In a large bowl, using an electric mixer, beat eggs until frothy. Gradually add sugar, beating until thick and pale.

2.Continue beating until mixture holds its shape (this can take up to 10 minutes).

3.Sift flour onto paper towel. Fold lightly into egg mixture, followed by water.

4.Pour mixture evenly into pan. Bake 20-25 minutes, until sponge springs back when touched lightly with a fingertip.

5.Turn cake onto a wire rack to cool completely. Trim edges. Cut cake into 6cm squares.

6.To make the icing, sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter. Place over a saucepan of gently simmering water. Heat, stirring, until mixture is smooth and runny.

7.Spread coconut over a shallow tray. Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and allow icing to set.

8.Split lamingtons in half horizontally. Spread bottoms with jam and cream. Position tops.

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Ingredients

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