Lamington fingers

Name: Lamington fingers recipe
Yield: 16
Ingredients: 45g plain flour, sifted; 45g self-raising flour, sifted; 45g cornflour, sifted; 5 eggs, at room temperature; 1/2 cup (110g) caster sugar; 30g unsalted butter, melted, cooled; 1 tsp vanilla extract; 1/2 cup (165g) raspberry jam; 200g pure icing sugar, sifted; 1 cup (100g) dark cocoa powder, sifted; 100g milk chocolate, melted and cooled; 4 cups (340g) moist coconut flakes

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by Phoebe Wood

Dec 15, 2020

Sponge, chocolate and coconut. What more could dreams be made of? You’ll need a 20cm x 30cm slice pan for this recipe.

45g plain flour, sifted
45g self-raising flour, sifted
45g cornflour, sifted
5 eggs, at room temperature
1/2 cup (110g) caster sugar
30g unsalted butter, melted, cooled
1 tsp vanilla extract
1/2 cup (165g) raspberry jam

Icing

200g pure icing sugar, sifted
1 cup (100g) dark cocoa powder, sifted
100g milk chocolate, melted and cooled
4 cups (340g) moist coconut flakes

Method

1.

Preheat oven to 170°C/150°C fan-forced. Grease a 20cm x 30cm slice pan and line the base and sides with baking paper.
2.

Sift flours into a large bowl. In a stand mixer fitted with the whisk attachment, whisk eggs for 5 minutes, or until thick and tripled in volume. Gradually add sugar, whisking constantly, for 6-8 minutes, until sugar has dissolved. Using a metal spoon, fold in flour mixture in 2 batches, reaching to the bottom of the bowl to pick up any pockets of flour, then fold in butter and vanilla. Pour into prepared pan and bake for 25-30 minutes, until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes, then turn out onto wire rack lined with baking paper to cool completely.
3.

When cake is cool, cut into 16 even rectangles, then cut each rectangle in half, spread each half with raspberry jam, then sandwich halves back together.
4.

For the icing, place icing sugar, cocoa, chocolate and 1 cup (250ml) boiling water in a bowl and mix until smooth. Working with one lamington at a time, dip in the icing, allowing excess to drip off, then coat in coconut. Return to tray and chill for 30 minutes to set before serving.