As I was up at an ungodly hour and unable to go to the gym I decided to try my hand at baking some lamingtons, I have never made then before and love coconut and love cake, so this seemed like a great choice. My recipe was for lamington wedges, instead o the usual square, I think I'll make the squares next time as the wedges were difficult to keep whole.
The recipe I have used came from two different books as the book I was using for the lamingtons said to use a ready made sponge, so I had to bake one of those first.
The Recipe - Sponge Cake from Stephanie Alexander's The Kitchen Companion
5 eggs at room temperature
150g plain flour plus extra for dusting
60g unsalted butter, melted and cooled
3/4 cup caster sugar
Method
- Preheat the oven to 160 degrees, butter a 24cm cake time and dust with flour.
- Whisk up the eggs and sugar in a bowl until thick and mousse like.
- Sift the flour on top of the egg mixture and fold in with a large metal spoon.
- Trickle the melted butter down the side of the pan and fold in using a large metal spoon.
- Poor the mixture into the prepared pan and bake for 15-18 minutes or until golden and springy to touch. place on a wire rack to cool.
40g Cocoa powder
250g icing sugar
125ml bolling water
30g unsalted butter
180g shredded coconut
Method
- Trim the top and sides from the cake and cut into wedges.
- Sift the flour and cocoa into a large bowl and make a well in the centre.
- Add the butter to the boiling water and stir until melted, pour mixture into icing sugar and stir until combined.
- Spread the coconut out onto a large plate.
- Dip the sponge into the icing, shake off any extra icing and place onto the coconut. Roll over until each side has a good coating and pace on a wire rack
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