Lamingtons #1

16 Servings

Ingredients

Quantity Ingredient
1 bunch Cake or slab sponge (made the day before); see below
1 Box (1-lb) icing sugar (confectioners')
4 tablespoons (level) cocoa
½ cup Boiling water
1 tablespoon Butter
1 teaspoon Vanilla
2 cups Desiccated coconut
4 ounces Butter
¾ cup Castor sugar (granulated)
1 teaspoon Vanilla
2 Eggs
2 cups Self-rising flour
½ cup Milk
3 Eggs; separated
½ cup Castor sugar (granulated)
1 cup Self-rising flour
1 tablespoon (level) cornflour (cornstarch)
1 teaspoon Butter
3 tablespoons Boiling water

Directions

LAMINGTON BUTTER CAKE

LAMINGTON SPONGE CAKE

From: arielle@... (Stephanie da Silva) Date: Tue, 21 Sep 1993 19:00:16 GMT Note: This is an Australian recipe, so it's in metric measure (measure by weight instead of volume). For all common purposes, a metric ounce is equivalent to a US ounce. However, I'd still recommend using a conversion table.

Place the cake in the refrigerator or freezer for about ½ hour or so before icing. Cut into squares. Sift icing sugar and cocoa together. Make into a smooth icing with boiling water, butter and vanilla. Pierce squares of cake with a fork and dip into chocolate icing for a few seconds, then toss into the coconut. If the icing becomes a little thick, heat over hot water or add a drop or two extra hot water to the icing. Best if allowed to mature in a sealed container for several hours before serving.

Lamington Butter Cake: Line a greased Lamington tin with greaseproof paper.

Cream butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Fold in flour and milk alternately and beat well. Spread into prepared tin. Bake in a moderate oven for 30-35 minutes. Allow to stand for a few minutes, then turn out onto a cooler (a rack?).

Lamington Sponge: Line a lamington tin with greaseproof paper. Beat egg whites until stiff, then gradually beat in sugar. Fold in yolks, then add sifted flour and cornflour. Dissolve butter in boiling water and fold through. Pour into the prepared tin and bake in a moderate oven for 20 minutes. Allow to stand for a few minutes, then turn out onto a cooler.

Note: A Lamington tin measures 28 x 20 cm (11 x 8 inches) and 3 cm (1½ inches) deep.

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