*This is an Australian recipe for a type of cake that is absolutely delicious - people always seem to come back for more!*
1 1/2 cups self-rising flour
1/3 cup cornflour (cornstarch)
185g (6.5oz) butter, softened
1 cup castor sugar
2 teaspoons vanilla essence
3 eggs, lightly beaten
1/2 cup milk
3/4 cup thick cream
Icing
4 cups icing sugar
1/3 cup cocoa powder
30g (1oz) butter, melted
2/3 cup milk, extra
3 cups desiccated coconut, approx
Preheat oven to 180ºC (355ºF). Brush a shallow 23cm (9in) square cake tin with melted butter or oil. Line base and sides with baking paper.
Sift flour and cornflour (corn starch) into large bowl. Add butter, sugar, essence, eggs and milk.
Using electric beaters, beat on low speed 1 minute or until ingredients are just moistened. Beat mixture on hight for 3 minutes or until mixture is free of lumps and increased in volume. Pour mixture into prepared tin; smooth surface.
Bake 1 hour or until skewer comes out clean when inserted into centre of cake. Leave cake in tin for 3 minutes before turning onto wire rack to cool.
Cut cake in half horizontally (ready to make it into a sandwich). Using electric beaters, beat cream in small mixing bowl until stiff peaks form. Place first layer of cake on a board, spread evenly with cream (when cake is cool!). Place remaining cake layer on top. Cut cake into 25 squares.
Icing:
Sift icing sugar with cocoa. Combine with butter and milk in medium sized heatproof bowl (to the top of a double boiler saucepan). Place over saucepan of simmering water, stirring until icing is smooth and glossy; remove from heat.
Place 1 cup of coconut on a sheet of greaseproof paper.
Using 2 forks, dip a piece of cake in hot chocolate icing; hold cake over mixture to allow excess icing to drain. Roll cake in coconut, place on wire rack. Repeat with remaining cake, add extra coconut for rolling as needed.
Hints:
Lamingtons are easier to make if you bake the cake a day in advance. This means the cake will not crumble when you are cutting it into squares. My mother would freeze the cake, as this would prevent the cake crumbling and falling apart in the warm icing.
*From The Little Aussie Cookbook
1 1/2 cups self-rising flour
1/3 cup cornflour (cornstarch)
185g (6.5oz) butter, softened
1 cup castor sugar
2 teaspoons vanilla essence
3 eggs, lightly beaten
1/2 cup milk
3/4 cup thick cream
Icing
4 cups icing sugar
1/3 cup cocoa powder
30g (1oz) butter, melted
2/3 cup milk, extra
3 cups desiccated coconut, approx
Preheat oven to 180ºC (355ºF). Brush a shallow 23cm (9in) square cake tin with melted butter or oil. Line base and sides with baking paper.
Sift flour and cornflour (corn starch) into large bowl. Add butter, sugar, essence, eggs and milk.
Using electric beaters, beat on low speed 1 minute or until ingredients are just moistened. Beat mixture on hight for 3 minutes or until mixture is free of lumps and increased in volume. Pour mixture into prepared tin; smooth surface.
Bake 1 hour or until skewer comes out clean when inserted into centre of cake. Leave cake in tin for 3 minutes before turning onto wire rack to cool.
Cut cake in half horizontally (ready to make it into a sandwich). Using electric beaters, beat cream in small mixing bowl until stiff peaks form. Place first layer of cake on a board, spread evenly with cream (when cake is cool!). Place remaining cake layer on top. Cut cake into 25 squares.
Icing:
Sift icing sugar with cocoa. Combine with butter and milk in medium sized heatproof bowl (to the top of a double boiler saucepan). Place over saucepan of simmering water, stirring until icing is smooth and glossy; remove from heat.
Place 1 cup of coconut on a sheet of greaseproof paper.
Using 2 forks, dip a piece of cake in hot chocolate icing; hold cake over mixture to allow excess icing to drain. Roll cake in coconut, place on wire rack. Repeat with remaining cake, add extra coconut for rolling as needed.
Hints:
Lamingtons are easier to make if you bake the cake a day in advance. This means the cake will not crumble when you are cutting it into squares. My mother would freeze the cake, as this would prevent the cake crumbling and falling apart in the warm icing.
*From The Little Aussie Cookbook
Comments
Jennifer