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| Delicious strawberry lamingtons |
Ingredients
8 eggs, separated
2 yolks
190g caster sugar
80g plain flour
40g cornflour
40g butter, melted, cooled
5ml (1 teaspoon) vanilla extract
100g desiccated coconut
Step 2
Place 10 yolks and 90g sugar in a bowl and beat until pale. Transfer to a large bowl. Sift the flours together, then fold into the yolk mixture.
Step 3
Fold in butter. Beat eggwhites with remaining sugar and vanilla. Fold half the eggwhites into yolk mixture. Fold in remaining eggwhites. Spread into pan, bake for 15 minutes. Remove from oven, cover with a tea towel.
8 eggs, separated
2 yolks
190g caster sugar
80g plain flour
40g cornflour
40g butter, melted, cooled
5ml (1 teaspoon) vanilla extract
100g desiccated coconut
Strawberry icing
30g unsalted butter
4 tablespoons strawberry jelly crystals
300g (2 cups) icing sugar, sifted
Select all ingredients
Method
Step 1
Preheat oven to 180°C. Grease and line a 30 x 18cm lamington pan.
4 tablespoons strawberry jelly crystals
300g (2 cups) icing sugar, sifted
Select all ingredients
Method
Step 1
Preheat oven to 180°C. Grease and line a 30 x 18cm lamington pan.
Step 2
Place 10 yolks and 90g sugar in a bowl and beat until pale. Transfer to a large bowl. Sift the flours together, then fold into the yolk mixture.
Step 3
Fold in butter. Beat eggwhites with remaining sugar and vanilla. Fold half the eggwhites into yolk mixture. Fold in remaining eggwhites. Spread into pan, bake for 15 minutes. Remove from oven, cover with a tea towel.
Step 4
To make the icing, place butter and jelly crystals in a bowl, pour over 250ml boiling water and stir to dissolve butter. Sift in icing sugar, whisk until smooth. Set aside to cool slightly. Cut sponge into 12 squares, dip in the icing, then roll in coconut.
To make the icing, place butter and jelly crystals in a bowl, pour over 250ml boiling water and stir to dissolve butter. Sift in icing sugar, whisk until smooth. Set aside to cool slightly. Cut sponge into 12 squares, dip in the icing, then roll in coconut.
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