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SPONGE
CAKE
3 eggs 1/2 cup castor sugar 3/4 cup
self-raising flour 1/4 cup cornflour 15g (1/2oz) butter 3
tablespoons hot water
Beat eggs until thick and creamy.
Gradually add sugar. Continue beating until sugar completely
dissolved. Fold in sifted SR flour and cornflour, then combined
water and butter. Pour mixture into prepared lamington tins
18cm x 28cm (7in x 11in).
Bake in moderate oven
approximately 30 mins. Let cake stand in pan for 5 min before
turning out onto wire rack.
CHOCOLATE
ICING 3 cups desiccated coconut 500g (1lb) icing
sugar 1/3 cup cocoa 15g (1/2oz) butter 1/2 cup So Good
soymilk
Sift icing sugar and cocoa into heatproof
bowl. Stir in butter and milk. Stir over a pan of hot water
until icing is smooth and glossy.
Trim brown top and sides
from cake. Cut into 16 even pieces. Holding each piece on a
fork, dip each cake into icing. Hold over bowl a few minutes to
drain off excess chocolate. Toss in coconut or sprinkle to
coat. Place on oven tray to set.
(Cake is easier to
handle if made the day before. Sponge cake or butter cake may
be used. May be filled with jam and cream.)
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