CHOC-RASPBERRY LAMINGTON SLICE

MAKES 30 SQUARES PREP + COOK 45 MINS + COOLING + CHILLING

✦ 6 eggs, at room temperature

✦ ²⁄ 3 cup caster sugar

✦ ¹⁄ 3 cup cornflour

✦ ½ cup plain flour

✦ ¹⁄ 3 cup self-raising flour

✦ 1 cup thickened cream

✦ ½ cup raspberry jam (see tip)

✦ 1½ cups flaked coconut

CHOCOLATE ICING

✦ 4½ cups icing sugar

✦ ½ cup cocoa

✦ 15g butter, melted

✦ ½ cup milk, approx

1 Preheat oven to 180°C. Grease two 24cm x 32cm Swiss roll pans. Line bases and long sides with baking paper, extending paper 5cm over the sides.

2 Beat eggs in a medium bowl with an electric mixer 10 mins until thick and creamy. Gradually add sugar, beating until dissolved. Fold in the triple-sifted flours. Spread mixture between pans. Smooth the surface.

3 Bake cakes 15 mins until they spring back when gently pressed. Turn cakes immediately onto wire racks lined with baking paper to cool.

4 Beat cream in a bowl with an electric mixer until firm peaks form.

5 Spread jam on one cake. Spread cream on top, leaving a 1cm border around edges. Top with second cake. Place on a wire rack.

6 CHOCOLATE ICING Sift icing sugar and cocoa into a medium heatproof bowl. Stir in butter and enough milk to make a thick paste. Set bowl over a medium saucepan of simmering water, stirring until icing is spreadable.

7 Working quickly, spread icing on top cake and sprinkle with coconut. Refrigerate until set, before cutting into squares to serve.