Home-made lamingtons are an absolute all-time favourite of mine. You don’t need to be young to enjoy these.
- Yield: 20
- 250 g softened butter
- 250 g castor sugar
- 4 extra large eggs
- 1 vanilla pod, split and deseeded
- 250 g cake flour
- 7 ml baking powder
- a pinch of salt
- 180 ml milk
- 300 g icing sugar
- 100 g cocoa powder
- 80 ml boiling water
- 50 ml butter, melted
- 100 g desiccated coconut
How to Make It
- Preheat the oven to 180 °C. Grease and line the base of a 20 cm square cake pan. To make the Sponge Cake
- Cream together the butter and sugar, until thick, pale and fluffy. Slowly add one egg at a time, whisking well between each addition. Beat in the vanilla seeds.
- Sift together the dry ingredients and then alternately fold the dry ingredients and the milk into the egg mixture. The batter should be of a good stiff consistency.
- Pour the batter into the prepared pan, and evenly spread out with a rubber spatula. Reduce the oven temperature to 160 °C and bake the cake for 30–40 minutes until golden on top and a metal skewer inserted into the centre comes out clean. Turn the cake out onto a wire rack to cool.
- When cooled, cut the sponge cake into 4 cm squares. To make the Icing
- Sift together the dry ingredients, then add the boiling water and melted butter and mix together. Dipping and Rolling
- Coat the sponge cake squares in the icing and then roll them in the desiccated coconut, covering completely.