Lamingtons recipe
information
Calories 290 per cake,
Preparation time 25 minutes,
Cooking time 45 minutes,
Oven temperature 180°C, 350°F, gas 4
ingredients
175 g (6 oz) butter or margarine
225 g (8 oz) caster sugar
1 teaspoon vanilla essence
3 eggs beaten
350 g (12 oz) plain flour
2 teaspoons baking powder
1/4 teaspoon salt
150 ml (1/4 pint) milk
225 g (8 oz) icing sugar
25 g (1 oz) cocoa powder
about 150 ml (1/4 pint) cold water
100 g (4 oz) desiccated coconut
225 g (8 oz) caster sugar
1 teaspoon vanilla essence
3 eggs beaten
350 g (12 oz) plain flour
2 teaspoons baking powder
1/4 teaspoon salt
150 ml (1/4 pint) milk
225 g (8 oz) icing sugar
25 g (1 oz) cocoa powder
about 150 ml (1/4 pint) cold water
100 g (4 oz) desiccated coconut
method
1. Cream the fat in a bowl and gradually add the sugar. Beat until light and fluffy, then beat in the vanilla essence.
2. Gradually beat the eggs into the creamed mixture until smooth. Sift together the flour, baking powder and salt and add to the mixture, a third at a time, alternating with milk. Beat well after each addition.
3. Pour into a greased 28 x 18 cm (11 x 7 in) tin and bake in a moderate oven for 45 minutes. Invert the tin on to a wire rack to cool and leave for 5 - 10 minutes before removing the tin.
4. When completely cool, cut the cake into three strips lengthwise, then cut each strip jnto six pieces. Sift the icing sugar and cocoa into a bowl, pour in the water. Stir over a pan of hot water until the icing is smooth and shiny.
5. Scatter the coconut thickly on a large piece of greaseproof paper. Using a fork, dip each cube of cake into the icing. Allow a moment for the icing to set slightly, then roll each cube in the coconut.
6. Transfer to a wire rack to dry, then store in an airtight container.
When coating cakes in dry ingredients, tilt the greaseproof paper from hand to hand to gently rock the piece of cake in the coating ingredient and coat all sides evenly.
2. Gradually beat the eggs into the creamed mixture until smooth. Sift together the flour, baking powder and salt and add to the mixture, a third at a time, alternating with milk. Beat well after each addition.
3. Pour into a greased 28 x 18 cm (11 x 7 in) tin and bake in a moderate oven for 45 minutes. Invert the tin on to a wire rack to cool and leave for 5 - 10 minutes before removing the tin.
4. When completely cool, cut the cake into three strips lengthwise, then cut each strip jnto six pieces. Sift the icing sugar and cocoa into a bowl, pour in the water. Stir over a pan of hot water until the icing is smooth and shiny.
5. Scatter the coconut thickly on a large piece of greaseproof paper. Using a fork, dip each cube of cake into the icing. Allow a moment for the icing to set slightly, then roll each cube in the coconut.
6. Transfer to a wire rack to dry, then store in an airtight container.
When coating cakes in dry ingredients, tilt the greaseproof paper from hand to hand to gently rock the piece of cake in the coating ingredient and coat all sides evenly.
serving amount
makes 18
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