Creating a gigantic Australian Lamington - more than a mouthful!

This gigantic lamination triples the ratio of jam and cream to sponge making it at least 3 times as good!

The gigantic Australian lamington.

Super Food Ideas

Ingredients

12 eggs

2 cups caster sugar

1 cup plain flour

1 cup cornflour

1 cup strawberry jam

300ml tub thickened cream, whipped

225g packet moist coconut flakes, roughly chopped

Chocolate icing

3 cups icing sugar mixture

1 1/2 tablespoons Dutch-processed cocoa powder

1/3 cup boiling water

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Method

Step 1

Preheat oven to 170C/150C fan-forced. Grease a 6cm-deep, 22cm-square cake pan. Line base and sides with baking paper.

Step 2

Using an electric mixer, beat half the eggs and half the sugar together for 8 to 10 minutes or until thick and creamy (mixture should form ribbons when dripping off the beaters). Triple-sift half the flour and half the cornflour together. Sift flour mixture over egg mixture. Fold gently until just combined. Pour mixture into prepared pan.

Step 3

Bake for 50 minutes or until golden and cooked through. Turn sponge cake, top-side up onto a wire rack lined with baking paper. Cool completely. Repeat with remaining eggs, sugar, flour and cornflour to make a second sponge cake.

Step 4

Using a serrated knife, cut cakes in half horizontally. Place 1 cake half on serving plate. Spread with 1/3 cup jam. Top with 1/3 of cream. Top with a second cake half. Repeat layering with remaining cake halves, jam and cream, finishing with cake on top.

Step 5

Make Chocolate icing: Sift icing sugar and cocoa in a bowl. Add boiling water, stirring, to make a thick, spreadable icing, adding extra boiling water if necessary.

Step 6

Working on one side at a time, carefully spread icing all over cake. Sprinkle with coconut, pressing to secure. Refrigerate until set. Serve.

www.taste.com.au/recipes/37269/gigantic+lamington

YOU CALL THAT A LAMINGTON:

Paul Tully prepares to break the record for
the largest lamington in the world.