Wednesday, January 26, 2011

Gourmet Wednesday

Happy Australia Day everyone!!

I'm having guests over later for the traditional BBQ, so with that sorted, I'm making some lovely lamingtons to have afterwards - they're not hard so why don't you join me?



  • Melted butter, to grease
  • 75g (1/2 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 70g (1/2 cup) cornflour
  • 6 x 59g eggs, at room temperature
  • 215g (1 cup) caster sugar
  • 1 tbs boiling water
  • 170g (2 cups) desiccated coconut

Chocolate Icing

  • 300g (2 cups) icing sugar mixture
  • 35g (1/3 cup) cocoa powder
  • 60ml (1/4 cup) milk
  • 60ml (1/4 cup) boiling water


Preheat oven to 160°C.
Brush a 19 x 29cm (base measurement) lamington pan with melted butter to lightly grease.
Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
Sift the combined flours together into a large bowl. Repeat twice.
Use an electric beater to whisk the eggs in a large clean, dry bowl until thick and pale.
Gradually add the sugar, 1 tbs at a time, whisking well after each addition
until mixture is thick and sugar dissolves.
Sift the combined flours over the egg mixture. Pour the boiling water down the side of the bowl.
Use a large metal spoon to gently fold until just combined.
Pour mixture into the prepared pan and use the back of a spoon to smooth the surface.
Bake in oven for 20 minutes or until a skewer inserted into the centre comes out clean.
Turn cake onto a wire rack, cover with a clean tea towel and set aside overnight to cool.

Trim the edges of the cake and cut into 15 squares. Spread the coconut over a plate.

To make the chocolate icing, sift the icing sugar and cocoa powder into a medium bowl. Add the milk and water and stir until smooth.
Use 2 forks to dip 1 cake square into the warm icing to evenly coat. Allow any excess icing to drip off. Use your fingers to roll the cake in the coconut to evenly coat, then place on a wire rack. Repeat with the remaining cake squares, icing and coconut. Set aside for 1 hour or until icing sets.


  • Tip: When adding the flour, fold it in with a balloon whisk -it distributes the flour through the egg mixture more quickly then a metal spoon. Overworking your mixture makes for a leathery sponge.



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