Phase One:

100g Plain Flour

¼tsp Baking Powder

4 Eggs

110g Caster Sugar

50g Unsalted Butter, melted

Phase 2:

225g Icing Sugar

50g Cocoa, sifted

125ml Boiling Water

30ml Milk

40g Melted Butter

100g Desiccated Coconut, to coat

Lucinda Hamilton creates some Lamingtons

Phase 1: Light Sponge Recipe

  1. Preheat oven to 180⁰C.
  2. Sift flour and baking powder 3 times
  3. Beat eggs and sugar until very light and fluffy (about 10 minutes).
  4. Sift flour mixture onto egg mixture and gently fold in with metal spoon, then fold through melted butter.
  5. Grease and line a 20cm square tin and pour mixture into tin. Bake for 25 minutes until springy to the touch.
  6. Once cooled slightly, cool completely on wire rack.

Phase 2:

  1. Mix icing sugar, cocoa, water, milk and butter in a large bowl.
  2. Cut sponge into 3-4cm squares and dip each square into the icing and then roll into coconut.
  3. Place on line tray and refrigerate until set.

 

  • words:
  • pictures: David Merewether

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