These lamingtons comes out moist are great with tea & coffee
Ingredients:
Vanilla sponge:
- 420 g Castor Sugar
- 4 extra large eggs
- 250 ml oil
- 5 ml vanilla essence
- 420 g cake flour
- 15 ml baking powder
- 3 ml salt
- 125 ml Milk
Chocolate coating:
- 600 g White Sugar
- 80 g cocoa powder
- 375 ml hot water
- 10 g butter
- Desiccated coconut, for coating
Preheat the oven to 180⁰C. Grease and line a 25 x 30 cm oven tray. Beat the sugar and eggs together until light and fluffy. Add the oil and vanilla essence, and mix well. Sift the flour, baking powder and salt together and add to the egg mixture alternatively with the milk. Spoon the mixture into the prepared tray and bake for 30- 35 minutes or until a cake tester inserted comes out clean. Allow to cool and cut into squares.
Chocolate Coating
Place the sugar, cocoa, and water in a saucepan and bring to the boil while stirring. Remove from heat and add the butter. Let it cool off a bit.
Add desiccated coconut to a plate. Dip and roll your squares first in the chocolate coating and then in the desiccated coconut and place on wire rack to set.
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