Name: Giant lamington
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 16
Ingredients: 6 eggs; 1 cup caster sugar; 1 cup self-raising flour; 1/2 cup cornflour; 1/4 teaspoon salt; 2 teaspoon butter; 90 millilitre boiling water; 1/2 cup raspberry jam; 300 millilitre thickened cream, whipped; 1 1/2 cup shredded coconut; Icing; 2 cup icing sugar mixture; 1/2 cup cocoa powder; 1/2 cup milk; 2 tablespoon boiling water; 10 gram butter, at room temperature

Giant lamington

The humble lamington is one of Australia's most well-loved desserts. This version creates a jumbo version of the tasty chocolate and coconut sponge, and stuffs it with fresh whipped cream and raspberry jam to produce a wonderfully sweet cake.

Serves 16

Prep

45M

Cook

15M

Total

Ingredients

6 eggs

1 cup caster sugar

1 cup self-raising flour

1/2 cup cornflour

1/4 teaspoon salt

2 teaspoon butter

90 millilitre boiling water

1/2 cup raspberry jam

300 millilitre thickened cream, whipped

1 1/2 cup shredded coconut

Icing

2 cup icing sugar mixture

1/2 cup cocoa powder

1/2 cup milk

2 tablespoon boiling water

10 gram butter, at room temperature

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line base of 2 x 20cm square cake pans with baking paper.

2.In a large bowl, using an electric mixer, beat eggs until fluffy. Add sugar. Beat 8-10 minutes, until thick and pale.

3.Sift combined flours and salt twice onto a sheet of baking paper. Place into a large bowl. Using a large metal spoon, gently fold through egg mixture.

4.Combine butter and boiling water in a small bowl. Add to mixture; quickly fold through. Pour mixture evenly into pans. Bake 12-15 minutes, until golden and a skewer inserted in centre comes out clean. Turn cakes out onto a wire rack. Allow to cool completely.

5.To make icing: sift icing sugar mixture and cocoa into large bowl. Add remaining ingredients, whisking until smooth.

6.Sandwich cooled cakes together with jam and cream. Place on a cooling rack over an oven tray. Pour icing over to cover top and sides completely, allowing excess to drip off onto tray. Sprinkle generously with coconut. Cut into squares to serve.

If preferred, use an unfilled sponge cake instead of making your own.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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