- prep45 MIN
- cook30 MIN
- ½ cup self-raising flour
- ½ cup plain flour
- ½ cup cornflour
- 6 eggs, at room temperature
- 1 cup caster sugar
- 6 cups desiccated coconut
- 2 x 85g pkt raspberry jelly crystals (see tip1)
- 2 cups boiling water
- 1 cup cold water
- Preheat oven to 160°C fan forced. Grease and line 4cm deep, 20x30cm (base) slab pan with baking paper, allowing it to overhang slightly.
- Sift all three flours together three times to aerate. Whisk eggs and sugar in a clean, dry bowl on high speed with an electric mixer for 5 minutes or until thick and pale. Sift flour mixture over egg mixture one final time, and gently fold until just combined. Gently spread sponge into the pan.
- Bake for 28-30 minutes or until light golden and sponge springs back when gently touched in the centre. Set aside to cool in the pan. Cover with a clean tea towel and set aside overnight (see tip 2).
- Remove sponge from the pan and trim the edges. Cut into 24 4x4cm squares. Spread the coconut on a tray or large plate.
- Tip the jelly crystals into a deep large bowl. Pour over boiling water, stir to dissolve the crystals, then stir in cold water. Refrigerate 1 hour or until it starts to thicken.
- Place 4-5 pieces of cake into the jelly, turning until well coated. Remove the cake one piece at a time, allowing excess jelly to drip back into the bowl. Roll in the coconut and place on tray to set. Repeat with the remaining cake, jelly and coconut.
- You can use your favourite jelly flavour, or a make 2-3 different batches jelly like we have (we used raspberry and lime).
- The best lamingtons are made with day old sponge, they absorb more icing and the sponge is easier to cut.
- If you don’t have time to leave the sponge overnight, pop the tray into the freezer for 2 hours, the sponge will be much easier to cut into squares if partially frozen. Stand pieces for 15 minutes to thaw completely before dipping.
- For traditional chocolate lamingtons: combine 6 cups icing sugar mixture, 1 cup cocoa powder and 1 ½ cups boiling water. Dip one piece of cake at a time into icing, roll in coconut and sit on a wire rack to set.