Choc-raspberry Lamington Slice

MAKES 30 PREPARATION & COOKING 45 MINUTES (PLUS COOLING & CHILLING)

6 eggs, at room temperature 2 / cup caster sugar 3 1 / cup cornflour, sifted

3 ½ cup plain flour, sifted

1 / cup self-raising flour, sifted 3 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 for 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved. Fold in the three flours. Spread mixture between pans and smooth

the surface.

3. Bake cakes for 15 minutes or 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, then 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 of cake and sprinkle with coconut. Refrigerate until set, then cut into squares.