Name: Lamingtons
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 3/4 cup gluten-free cornflour; 1/2 teaspoon gluten-free baking powder; 3 eggs; 1/2 cup caster sugar; 1/2 teaspoon vanilla essence; 1 1/4 cup desiccated coconut; icing, to serve; Icing; 3 cup gluten-free icing sugar; 1/3 cup cocoa powder; 25 gram butter, at room temperature; 1/2 cup boiling water

Ingredients

3/4 cup gluten-free cornflour

1/2 teaspoon gluten-free baking powder

3 eggs

1/2 cup caster sugar

1/2 teaspoon vanilla essence

1 1/4 cup desiccated coconut

icing, to serve

Icing

3 cup gluten-free icing sugar

1/3 cup cocoa powder

25 gram butter, at room temperature

1/2 cup boiling water

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease and line a 26 x 16cm (base measurement) slice pan with baking paper, extending on long sides for handles.

2.Sift cornflour and baking powder together 3 times into a large bowl (see Notes). Using an electric mixer, beat eggs, sugar and vanilla essence in a large bowl until thick and creamy. Using a metal spoon, fold in sifted dry ingredients. Pour into prepared pan.

3.Bake for 25 minutes or until golden and firm. Cool for 5 minutes; turn out onto a wire rack to cool completely.

4.ICING: Sift icing sugar and cocoa into a large heatproof bowl. Add butter and boiling water. Stir until smooth.

5.Cut cake lengthways into 3 even strips. Cut each strip into 6 pieces. Place coconut on a large plate. Using 2 forks, dip each piece into icing mixture; allow excess to drip off, then roll in coconut. Place on a wire rack: let stand until set.

Makes 18 Sifting dry ingredients several times ensures a soft, dry and delicate sponge
Note

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Ingredients

Method

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