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Lamington sponge cake
Less than 60 minutes
10 or more
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¾ cup caster sugar
1 cup self-raising flour
1 tablespoon cornflour
1/3 cup boiling water
300ml carton cream, whipped
4 cups icing-sugar mixture
½ cup cocoa powder, sifted
2/3 cup milk
20g butter, melted
2 cups desiccated coconut
Preheat oven to moderate, 180°C. Lightly grease 2 x 23cm sandwich pans. Line base with baking paper. Dust sides of pans with a little flour, shaking out excess.
In a large bowl, beat eggs with an electric mixer until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (this can take up to 10 minutes).
Sift flour and cornflour together. Combine water and butter in a jug. Fold flour lightly into egg mixture, a little at a time, followed by water mixture.
Pour mixture evenly into prepared pans. Bake for 15-20 minutes until sponge springs back when touched lightly. Loosen edges with a butter knife. Cover a wire rack with a tea towel, then turn out cakes.
ICING. Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter. Mix until smooth.
Place over a saucepan of gently simmering water and heat gently, stirring, until icing sugar dissolves and mixture is of coating consistency.
Spread icing all over cakes. Drain off excess. Coat in coconut. Place on a wire rack and leave to set.
Sandwich cakes together with half the cream. Serve in wedges with remaining cream. Serve with strawberries, if liked.
Step by step recipe guide
The perfect sponge
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