Lamingtons
Ingredients
Sponge cake
via Japanese cooking 101
size : 18cm round tin
20 g butter
1 Tbsp milk
90 g cake flour, sifted twice (used plain flour)
3 eggs (used 4 size-M eggs , separated)
90 g sugar (incl. 1 sachet vanilla sugar)
Chocolate icing
via Aprosef
reduced to glaze 18cm cake
80gm butter
80gm powdered sugar, sifted
3 Tbsp cocoa powder, sifted
40ml milk
1 drop of rum
Coating
unsweetened shredded coconut
Method
- Preheat the oven to 170°c at least 20 minutes before. Line a 18cm cake pan with parchment paper (bottom and side). Put butter and milk In a small bowl and microwave until the butter melts. In another bowl, sift the cake flour 2 times. Set aside.
- Beat the egg whites with a pinch of salt until stiff. Set aside.
- For the egg yolks, put in the sugar and beat until thick and creamy. Pour in the melted butter and milk. Mix well. Add sifted cake flour in 3 parts. Fold in the first one-third of the flour by hand with a spatula (not with the mixer). After the flour is incorporated, add the next part of flour and again fold in with the spatula. Repeat. Incorporate in a third of the stiffen egg whites, and then fold in the remaining egg white , be careful not to knock out the air of egg whites.
- Put the batter in the prepared pan. Bake for 12 mins. do the toothpick test. Bake more if needed.
- Take the cake out from the oven and leave for 15 minutes. Finally, remove the cake from the cake pan and let it cool completely.
- When cake is cooled, start making the chocolate icing by placing all the icing ingredients in a sauce pan and gently heat it. Once butter is completely melted and shinny. remove from heat.
- Cut cake into 8 equal pcs. and dip all sides of the cake into the chocolate icing carefully. Place on wire rack to dry out a bit.
- Once you finish dipping the chocolate icing, start coating all sides with shred coconut.
- serve or keep in air-tight container.
