Here's my holiday treat from Down Under. Lamingtons are small squares of sponge cake dipped in melted chocolate and coated in desiccated coconut. I made tons of these when I was a kid for school fetes and on those long summer days when I loved to bake and had oodles of time to do it. Enjoy! :)
TO MAKE SPONGE CAKE
1/2 cup castor sugar
3/4 cup self-raising flour
1/4 cup cornflour
15g (1/2oz) butter (softened)
3 tablespoons hot water
Beat eggs until thick and creamy and gradually add the sugar, beating until the sugar is completely dissolved. Fold in sifted SR flour and cornflour, then combined water and butter. Pour mixture into prepared square tins 18cm x 28cm (7in x 11in).
Bake in moderate oven for approximately 30 mins Let cake stand in pan for 5 min before turning out onto wire rack.
TO MAKE CHOCOLATE ICING
3 cups desiccated coconut
500g (1lb) icing sugar
1/3 cup cocoa
(extra cocoa can be added, according to taste)
15g (1/2oz) butter
1/2 cup milk
Sift icing sugar and cocoa into heatproof bowl. Stir in butter and milk.
Stir over a pan of hot water until icing is smooth and glossy.
TO MAKE LAMINGTONS
Trim brown top and sides from cake (the sponge cake is easier to handle if made the day before) and cut into 16 even pieces. Holding each piece on a fork, dip each cake into icing. Hold over bowl a few minutes to drain off excess chocolate. Toss in coconut or sprinkle to coat. Place on oven tray to set.
Recipe is courtesy of www.aussie-info.com