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Monday 16th July 2007

• Lamingtons
•  
• 4 eggs
• ¾ cup of castor sugar
• 2/3 cup of plain flour
• 1/3 cup of cornflour
• 1 teaspoon of baking powder
• 400 grams of icing sugar
• 1/3 cup of cocoa
• 15 grams of butter
• ½ cup of milk
• coconut

1. Preheat oven to 170°C (340°F).
2. Break the eggs into a mixing bowl and beat with an electric beater until thick and creamy (around 5 to 8 minutes).
3. When you run a spoon through the mixture, the mark shouldn't disappear.
4. Gradually beat in the sugar until fully dissolved. Sift the dry ingredients repeatedly into a separate bowl to ensure that they are thoroughly mixed.
5. Lightly and quickly fold the dry ingredients in with the eggs and sugar using a metal spoon ensuring that the airy sponge mixture is not broken down, but also that the flour is properly mixed in.
6. Pour into a well-greased and lined lamington or square cake tin.
7. Bake for 20 to 25 minutes.
8. The cake is cooked when it shrinks slightly away from the side of the tin. Turn out of tin onto a cake rack immediately.
9. Melt the butter in a saucepan and remove from the heat.
10. Sift the icing sugar and cocoa into the saucepan, add the milk and mix through.
11. Cut the sponge cake evenly into 16 squares, approximately 4 centimetre square.
12. Spear each square with a 2-pronged meat fork and dip into the icing mix.
13. Roll in coconut.
14. Makes 16 approximately