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Ingredients
| eggs: 3 (separated) |
| granulated sugar: 1/2 cup |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1/4 tsp |
| cornstarch: 1 Tbl |
| salted butter: 1 tsp |
| water: 3 Tbl (boiling) |
| coconuts (shredded): 2 cups |
| powdered sugar (unsifted): 1 cup |
| unsweetened cocoa powder (sifted): 2 Tbl |
| water: 1/2 cup (boiling) |
| salted butter: 1 Tbl |
| vanilla extract: 1 tsp |
Lamingtons
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
20 serving(s)
Tags
- Preheat oven to 350 degrees.
- Line a 9-by-9-inch square cake pan with parchment paper.
- Beat egg whites until stiff.
- Gradually beat in sugar.
- Fold in yolks.
- Add flour and cornstarch.
- Dissolve butter in boiling water and add to batter.
- Pour into prepared pan and bake for 20 to 25 minutes.
- Allow to stand for several minutes before turning out on a cake rack.
- Leave cake in the open overnight.
- Cut into cubes.
- Make icing.
- With a fork, dip each cube of sponge cake into the icing.
- Allow the excess icing to drip off.
- Roll cake in shredded coconut.
- Place the cake on a sheet of parchment or wax paper to allow the coating to set.
- Icing: Sift powdered sugar and cocoa powder together,add butter, vanilla and boiling water.
- Stir to mix well.