Enjoy a lamington with a hot cup of tea. This traditional Australian bake is filled with cream and jam, coated in a chocolate icing and rolled in coconut
Prep:1 hr
Makes 18
125g salted butter, softened, plus extra for the tin 250g golden caster sugar3 large eggs250g self-raising flour3 tbsp milk½ tsp salt250ml double cream2 tbsp icing sugar200g raspberry jam350g desiccated coconut
STEP 1Heat the oven to 200C/180C fan/gas 6. Butter and line a 20 x 30cm rectangle tin.STEP 2Beat the butter and sugar in a free-standing mixer until pale and fluffy. Add the eggs one at a time and beat well. Beat through the flour, milk and salt until fully combined, then spoon into the tin. Bake in the oven for 25 mins or until golden and firm to the touch. Set aside to cool completely.STEP 3Slice the sponge horizontally to create two halves. Trim the edges to make perfect corners. Cut the sponge into 18 squares. Lightly whip the cream with the icing sugar until it reaches soft peaks. Spread a little of the jam on half of the sponge squares then pipe or spread over a little of the cream. Sandwich each one with a second square of sponge then set aside in the fridge to chill.STEP 4To make the icing, whisk together the melted butter and milk in a bowl. Sieve the cocoa powder and icing sugar together in a seperate bowl. Gradually add the cocoa and sugar to the butter and milk mixture, whisking continuously to ensure there are no lumps. If it gets lumpy, whizz with a hand blender until smooth.STEP 5Divide the coconut between three shallow bowls (this keeps it from getting coated in too much chocolate whilst you’re dipping).STEP 6Dip each lamington in the icing until completely covered. Roll in the coconut and set on a wire rack. Repeat with the remaining sponges. Chill for a minimum of 1 hr.
