Little Jelly Lamingtons

1. Preheat oven to 160°C fan forced. Grease and line 4cm deep, 20x30cm (base) slab pan with baking paper, allowing it to overhang slightly.
   
   
2. 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.
   
   
3. 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).
   
   
4. Remove sponge from the pan and trim the edges. Cut into 24 4x4cm squares. Spread the coconut on a tray or large plate.
   
   
5. 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.
   
   
6. 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.
   
   

Westinghouse Tips

• 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.