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37
PAge heAder.....
RECIPES
LAMINGTONS
Makes 24
INGREDIENTS
½ cup (75g) self-raising flour
½ cup (75g) plain flour
½ cup (75g) cornflour
6 eggs
1 cup (220g) caster sugar
1 tablespoon boiling water
3–4 cups (240g–320g) desiccated coconut
Chocolate icing
4 cups (640g) icing sugar mixture
2
⁄3 cup (70g) cocoa powder
1 cup (250ml) boiling water
METHOD
1. Preheat oven to 160°C fan forced. Grease
and line 4cm deep, 22 x 28cm (base)
baking pan with baking paper, allowing
it to overhang slightly. Sift flours
together onto a sheet baking paper.
Repeat twice more.
2. Assemble the mixer using the whisk
attachment. Crack eggs into the mixer
bowl. Add the sugar. Slowly turn mixer
to AERATE/WHIP setting and whisk for
7–8 minutes, or until the mixture is thick
and pale.
3. Sift flour mixture again over egg
mixture, reduce speed to KNEAD/FOLD
setting and whisk 20–30 seconds until
just combined. With mixer on
KNEAD/FOLD setting pour the water
down the side of the bowl, whisk
10 seconds.
4. Spread sponge mixture into the pan and
bake, for 20–25 minutes or until sponge
springs back when gently touched in the
centre. Set aside and allow to cool in the
pan. Turn onto a tray lined with a tea-
towel. Freeze 4–5 hours or overnight if
time permits.
5. Trim the edges if necessary then cut the
sponge into 24 x 5cm squares. Spread
the coconut over a tray.
6. For the chocolate icing, sift the icing
sugar and cocoa powder into a medium
bowl. Add the water and stir until
smooth. Place the bowl over a saucepan
of hot water (this helps keep icing soft
and runny).
7. Dip 1 piece of cake at a time into the
warm icing to coat. Allow excess to drip
back into the bowl. Roll the cake in the
coconut and place on a wire rack to set.
Repeat with the remaining cake, icing
and coconut.
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