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Lamington Sponge Roll
Preparation time: 25 mins
Cooking time: 8 mins
Serves: 8
Ingredients
- Cooking oil spray
- 3 eggs, at room temperature
- ½ cup caster sugar
- ½ cup self-raising flour
- ¼ cup plain flour
- 1/3 cup shredded coconut
- 1 tblsp boiling water
- 1/3 cup raspberry jam
- ½ cup thickened cream, whipped
- Extra shredded coconut, to decorate
Icing:
- ¾ cup icing sugar mixture
- 1 tblsp cocoa powder
- 1-2 tblsps milk
Grease a 26cm x 32cm Swiss roll pan. Line base and sides with baking paper, extending paper 5cm above pan edges. Spray paper with cooking oil.
To make roll, beat eggs in a small bowl of an electric mixer for about 5 minutes, or until thick. Add sugar, 1 tblsp at a time, beating between additions.
Sift combined flours twice onto paper. Sift again over egg mixture. Add coconut and water. Using a whisk, fold until combined. Pour mixture into prepared pan. Spread evenly into corners.
Cook in a hot oven (200C) for about 8 minutes, or until lightly browned and sponge springs back when lightly touched.
Place a clean tea towel on a bench. Top with a piece of greased baking paper. Immediately turn out sponge onto paper. Remove lining paper. Gently roll up sponge from one short side, with paper and towel inside. Stand for 5 minutes. Gently unroll. Cool.
To make icing, sift combined icing sugar and cocoa into a large bowl. Add just enough milk until smooth and thick.
Spread jam, then cream, over sponge. Roll up. Spoon over icing. Sprinkle with extra coconut.
Refrigerate, covered, until ready to serve.
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