Strawberry Lamingtons

Dianne Ten Haaf

Strawberry Lamingtons
Ingredients
Sponge
1 cup Plain Flour2/3 cup sugar
3 eggs
3 tbsp Butter (melted)
2 tbsp. Milk
2 tsp Baking Powder
You also need:
Desiccated coconut (or coconut threads for an extra special twist)
Strawberry jelly crystals (if you don’t want strawberry you can also do chocolate – what ever you fancy!)
Freshly whipped Cream (to pipe in the middle)

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Method

1. Preheat oven to 190°C. Grease and line two 20x30cm sponge tins.
2. For the sponge, combine flour sugar, eggs, butter and milk with an electric mixer in a bowl and beat on high speed for 3 minutes. Then stir in baking powder.
3. Bake for 15-20 minutes, or until cake springs back when lightly touched.
4. Leave to cool in tins before turning out onto a wire rack. Then pop it in the freezer until it hardens up (though don’t let it freeze).
5. While sponge is in the freezer, make your jelly up. This only had to be slightly set (about an hour in the fridge), as you’ll need it to be runny for dipping. If it’s too set, soften it by placing the bottom of the jelly dish in warm water.
6. Take sponge cakes out of freezer and slice into even squares. Dip squares into jelly, then cover with desiccated coconut. Put in fridge to set.
7. Once set, slice each lamington down the middle and fill with whipped cream to serve.