Lamingtons
Preparation time: 40 minutes
Total Cooking Time: 30 minutes
Makes 60
Ingredients:
4 eggs, separated
2/3 up (160 g/5 ¼ oz) caster sugar
2 tables spoons cocoa powder
¼ cup (30 g/1 oz) cornflour
¼ cup (30 g/1 oz) plain flour
1/3 cup (40 g/1 1/3 oz) self-raising flour
Chocolate Icing
3 cups (375 g/12 oz ) icing sugar
½ cup (60 g/2 oz) cocoa powder
90 g (3oz) butter, chopped
¾ cup (185 ml/6 fl oz) boiling water
1 tablespoon instant coffee powder
3 cups(270 g/ 8 2/3 oz) Primex Brand
Desiccated Coconut
Total Cooking Time: 30 minutes
Makes 60
Ingredients:
4 eggs, separated
2/3 up (160 g/5 ¼ oz) caster sugar
2 tables spoons cocoa powder
¼ cup (30 g/1 oz) cornflour
¼ cup (30 g/1 oz) plain flour
1/3 cup (40 g/1 1/3 oz) self-raising flour
Chocolate Icing
3 cups (375 g/12 oz ) icing sugar
½ cup (60 g/2 oz) cocoa powder
90 g (3oz) butter, chopped
¾ cup (185 ml/6 fl oz) boiling water
1 tablespoon instant coffee powder
3 cups(270 g/ 8 2/3 oz) Primex Brand
Desiccated Coconut
Procedure:
Preheat oven to moderate 180°C (350°F/Gas 4). Line a 20x30 cm (8 x 12 inch) rectangular lamington tin with baking paper.
1. Using electric beaters, beat egg whites in small bowl until soft peaks form. Add sugar gradually, beating well after each addition, until sugar has dissolved and mixture is thick and glossy. Add egg yolks; beat until just combined. Transfer mixture to large bowl; gently fold through sifted cocoa and flours.
2. Poor mixture into prepared tin; smooth surface. Bake 20 minutes or until cake is springy to the touch. Stand cake in tin 5 minutes before turning onto wire rack to cool. Cut cake into 3 cm (¼ inch) squares.
3. To make chocolate Icing: Sift icing sugar and cocoa into a medium bowl. Stir in combined butter, water and coffee; mix until smooth. Place coconut on large plate. Using the forks, dip cake squares, one at a time, into chocolate icing mixture, roll in coconut, and stand on wire rack. Repeat until all cake has been used. Allow lamingtons to stand at least 1 hour before serving.
All text and Photographs courtesy of Periplus Editions (HK) Ltd. and Murdoch Books
Preheat oven to moderate 180°C (350°F/Gas 4). Line a 20x30 cm (8 x 12 inch) rectangular lamington tin with baking paper.
1. Using electric beaters, beat egg whites in small bowl until soft peaks form. Add sugar gradually, beating well after each addition, until sugar has dissolved and mixture is thick and glossy. Add egg yolks; beat until just combined. Transfer mixture to large bowl; gently fold through sifted cocoa and flours.
2. Poor mixture into prepared tin; smooth surface. Bake 20 minutes or until cake is springy to the touch. Stand cake in tin 5 minutes before turning onto wire rack to cool. Cut cake into 3 cm (¼ inch) squares.
3. To make chocolate Icing: Sift icing sugar and cocoa into a medium bowl. Stir in combined butter, water and coffee; mix until smooth. Place coconut on large plate. Using the forks, dip cake squares, one at a time, into chocolate icing mixture, roll in coconut, and stand on wire rack. Repeat until all cake has been used. Allow lamingtons to stand at least 1 hour before serving.
All text and Photographs courtesy of Periplus Editions (HK) Ltd. and Murdoch Books