Lamingtons recipe

Ingredients

• 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

1. Preheat the oven to 180 °C. Grease and line the base of a 20 cm square cake pan.
To make the Sponge Cake
2. 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.
3. 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.
4. 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.
5. When cooled, cut the sponge cake into 4 cm squares.
To make the Icing
6. Sift together the dry ingredients, then add the boiling water and melted butter and mix together.
Dipping and Rolling
7. Coat the sponge cake squares in the icing and then roll them in the desiccated coconut, covering completely.