A platter of lamingtons is made even better with white chocolate cream.
Ingredients
- 4 eggs
- 150g caster sugar
- 150ml milk
- 60g unsalted butter
- 1 1/4 cups (185g) self-raising flour
- 1/4 cup (35g) cornflour
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 300ml thickened cream
- 100g white chocolate, chopped
- 3 1/3 cups (300g) desiccated coconut
- 1/2 cup (160g) strawberry jam
Chocolate icing
- 2 cups (300g) icing sugar, sifted
- 1/2 cup (50g) cocoa powder, sifted
- 1/3 cup (80ml) milk
Method
- Step 1Preheat the oven to 180°C. Grease and line a 20cm x 30cm x 3cm lamington pan with baking paper.
- Step 2Beat the eggs and sugar in an electric mixer for 5 minutes or until thick and pale.
- Step 3Meanwhile, place milk and butter in a saucepan over low heat and cook, stirring, until butter has melted. Remove from heat and set aside.
- Step 4Sift 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 5Pour 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 6Place 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 7For 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 8Trim 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 9To serve, cut the cakes in half and fill with white chocolate cream and jam, then sandwich together.
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
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