Originally created as a way to utilise stale cake, lamingtons are now a national staple and a favourite on Australia day.
WHAT YOU NEED
²/³ cup (150g) caster (superfine) sugar
1/³ cup (50g) cornflour (cornstarch)
½ cup (75g) plain (all-purpose) flour
1/³ cup (50g) self-raising flour
2 cups (160g) desiccated coconut
4 cups (640g) icing (confectioners’) sugar
½ cup (50g) cocoa powder
15g (½ ounce) unsalted butter, melted
1 cup (250ml) milk
WHAT TO DO
Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
Beat eggs in large bowl with electric mixer for about 10 minutes or until thick and creamy; gradually add sugar, beating until dissolved between additions. Triple-sift flours; fold into egg mixture. Spread mixture into pan.
Bake cake about 35 minutes. Turn immediately onto baking-3 Bake cake about 35 minutes. Turn immediately onto baking-paper-covered wire rack to cool.
Meanwhile, make chocolate icing.
Place coconut in medium bowl. Cut cake into 16 pieces. Dip each piece in icing; drain off excess, then toss squares in coconut. Place lamingtons on wire rack to set.
Sift icing sugar and cocoa in medium heatproof bowl; stir in butter and milk. Set bowl over medium saucepan of simmering water; stir until icing is of a coating consistency.
Recipe courtesy of Modern Australian Food, available at good book stores and online at www.acpbooks.com.au. Photographer: William Meppem.