Lam­ing­ton sponge

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 8-10 PREP AND COOK TIME 40 MIN­UTES

⅓ cup (50g) corn­flour ⅓ cup (50g) plain flour ⅓ cup (50g) self-rais­ing flour 15g but­ter, melted 1 ta­ble­spoon boil­ing wa­ter 6 eggs 1 cup (220g) caster sugar 1 cup (250ml) cream ½ cup (160g) rasp­berry jam 1 cup (80g) des­ic­cated co­conut

CHOCO­LATE IC­ING

40g dark choco­late, chopped finely ½ cup (125ml) wa­ter 1 cup (160g) pure ic­ing sugar, sifted ½ cup (50g) co­coa, sifted 2 ta­ble­spoons milk 1 Pre­heat oven to 180°C (160°C fan-forced). Grease and line two x 22cm round cake pans; line bases with bak­ing pa­per. 2 Sift corn­flour, plain and self-rais­ing flour to­gether three times. Com­bine the melted but­ter and boil­ing wa­ter in a small cup. 3 Beat the eggs and sugar in a large bowl with an elec­tric mixer on high speed for 8 min­utes or un­til thick and creamy. Us­ing a large bal­loon whisk, grad­u­ally fold half the sifted flours, then the but­ter mix­ture into the egg mix­ture, then the re­main­ing flour mix­ture. 4 Di­vide sponge mix­ture evenly be­tween pre­pared pans. Bake for about 20 min­utes or un­til golden brown and sponge starts to pull away from the sides of the pan. 5 Turn the sponges im­me­di­ately onto bak­ing pa­per-cov­ered wire racks to cool. 6 Beat the cream in a small bowl with an elec­tric mixer un­til firm peaks form. 7 Spread one sponge with jam, then cream to within 1cm of edge of sponge. Top with re­main­ing sponge; place on a wire rack. 8 CHOCO­LATE IC­ING Whisk the choco­late and the wa­ter in a medium bowl over a saucepan of sim­mer­ing wa­ter un­til melted and smooth. Re­move from heat; grad­u­ally whisk in ic­ing sugar and co­coa un­til smooth. Whisk in milk. 9 Spread Choco­late Ic­ing all over the side and top of the sponge. Sprin­kle the top and side with co­conut; re­frig­er­ate un­til set be­fore cut­ting. Uniced sponge suit­able to freeze. Not suit­able to mi­crowave.

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