Lamingtons with white chocolate cream

Method

• Step 1
  Preheat the oven to 180°C. Grease and line a 20cm x 30cm x 3cm lamington pan with baking paper.
• Step 2
  Beat the eggs and sugar in an electric mixer for 5 minutes or until thick and pale.
• Step 3
  Meanwhile, place milk and butter in a saucepan over low heat and cook, stirring, until butter has melted. Remove from heat and set aside.
• Step 4
  Sift the flour, cornflour and cream of tartar into a bowl, then sift flour mixture a second time. With the motor running, add flour mixture to the eggs in 3 batches, beating well after each addition. Add the warm milk mixture and vanilla, beating to combine.
• Step 5
  Pour into the prepared pan and bake for 20 minutes or until golden and a skewer inserted in the centre comes out clean. Turn out onto a wire rack and allow to cool, then wrap in plastic wrap and chill for 4 hours or overnight (the longer you chill it, the easier it will be to cut).
• Step 6
  Place the cream and white chocolate in a saucepan over low heat, stirring until chocolate has melted. Cool slightly, then cover and chill until completely cold. Whisk the cold white chocolate cream to stiff peaks. Set aside.
• Step 7
  For the icing, place icing sugar, cocoa powder, milk and 1/4 cup (60ml) hot water in a pan over medium-low heat and whisk until smooth. Cool slightly.
• Step 8
  Trim the edges of the sponge and cut into 12 squares. Place the coconut on a plate. Dip the cakes into the icing to completely coat, then coat in coconut. Set aside on a wire rack to set.
• Step 9
  To serve, cut the cakes in half and fill with white chocolate cream and jam, then sandwich together.