Classic Australian Lamingtons

Ingredients

• 57 g unsalted butter ((1/4 cup / 1/2 stick / 2oz)
• 3/4 cup milk ((180ml))
• 2 teaspoons vanilla
• 4 whole large eggs
• 2 egg whites from large eggs
• 1 3/4 cups plain flour ((225g / 8oz))
• 1/4 cup cornflour (US cornstarch) ((35g / 1.2oz))
• 2 teaspoons baking powder
• Pinch of salt
• 200 g caster sugar ((1 cup / 7oz))
• 3 cups icing powdered sugar
• 1/4 cup unsweetened cocoa powder ((notes))
• 1/2 cup boiling water
• 2 cups fine desiccated coconut

Instructions

1. 1

   --- FOR THE LAMINGTON SPONGE ---

2. 2

   Preheat your oven to 180C / 350F / 160C fan forced and line a lamington tin (approx 22cm x 33cm) with baking paper.

3. 3

   In a microwave safe bowl, combine the butter and milk and melt in 30 second increments, stirring well between each until just melted. Add the vanilla and set aside.

4. 4

   Sift together the flour, cornflour, baking powder and salt into a medium bowl, then whisk to combine. Set aside.

5. 5

   Beat the eggs and egg whites together in a large bowl or the bowl of a stand mixer, until very thick pale ribbony. This will take around 8 minutes.

6. 6

   While beating on low slowly pour in sugar into eggs, and beat a further 2 minutes,

7. 7

   Use a balloon whisk and a folding action to fold in half flour at a time until combined.

8. 8

   Pour in the milk mixture and use folding action again with balloon whisk until lump free. Don’t over mix and don’t whisk - just fold. If it seems like the liquid is not mixing in, swap to a spatula but continue the folding technique.

9. 9

   Pour into the prepared tin then tap lightly on the bench top 3-4 times until any large bubbles have disappeared.

10. 10

    Bake 20-23 minutes just until a toothpick comes out clean. Don’t check until at least 18 mins. Be careful not to overbake.

11. 11

    Let cool in tins for 10 – 15 minutes. Sit a large baking tray over the top and flip so the cake comes out. Repeat using a wire rack, so the cake is now right way up on a wire cooling rack.

12. 12

    Let it cool completely before cutting into 20 even squares.

13. 13

    --- FOR THE GLAZE ---

14. 14

    Combine the icing sugar, cocoa and boiling water in a deep bowl and mix well to a syrup consistency.

15. 15

    --- TO ASSEMBLE ---

16. 16

    Place ⅓ of the coconut into a separate bowl. Set two wire racks over baking paper lined trays.

17. 17

    Using two forks, dip a square of sponge into the chocolate glaze turning to coat well. Let it drain a little then transfer to one of the wire racks. Repeat with 2 more squares.

18. 18

    Take the first square and use clean forks to roll it in coconut then transfer to the second tray to set. Repeat 2 more times.

19. 19

    Now repeat the process with the whole batch, replenishing the coconut as required.