Lamingtons

Method12 steps

1. 1

   Step 1: Heat the oven to 200°C conventional / 180°C fan / Gas 6. Grease a twenty-by-thirty-centimetre rectangular tin with the separate extra salted butter and line it with baking paper.

   Uses Extra salted butter for greasing the tin, as needed

2. 2

   Step 2: Beat all 125 g softened salted sponge butter with all the golden caster sugar (250 g) in a mixer until pale and fluffy. Add all three large eggs one at a time, beating well after each, to make the creamed sponge mixture.

   Uses 125 g softened salted butter for sponge · 250 g golden caster sugar for sponge · 3 large eggs for sponge

3. 3

   Step 3: Beat all the self-raising flour (250 g), three tablespoons sponge milk and half-teaspoon salt (½ tsp) into the actual creamed mixture until fully combined. Spoon the actual batter into the prepared tin and bake at 200°C conventional / 180°C fan / Gas 6 for about twenty-five minutes until golden and firm to the touch.

   Bake sponge until golden and firm · 25 minUses All creamed sponge mixture · 250 g self-raising flour · 3 tbsp milk for sponge · ½ tsp salt for sponge

4. 4

   Step 4: Set the actual baked sponge aside and allow it to cool completely before slicing and filling.

   Uses The complete baked sponge

5. 5

   Step 5: Trim the cooled sponge edges to make neat corners, then slice the sponge horizontally through its middle into an upper and lower layer. Keep the layers aligned for cutting matching squares.

   Uses The complete cooled sponge

6. 6

   Step 6: Cut both aligned layers into eighteen matching squares, making eighteen top-and-bottom pairs. In a separate clean bowl, lightly whip all the double cream (250 ml) with its separate two tablespoons icing sugar until it reaches soft peaks.

   Uses Both actual sliced layers · 250 ml double cream for filling · 2 tbsp icing sugar for cream filling

7. 7

   Step 7: Spread raspberry jam (200 g) over the eighteen lower sponge squares, then pipe or spread the actual prepared whipped cream over them. Top each with its matching upper square to form eighteen filled sandwiches. Keep these actual filled cakes in the refrigerator while preparing the icing.

   Uses All eighteen pairs and prepared whipped cream · 200 g raspberry jam for filling

8. 8

   Step 8: Gently melt all the separate unsalted icing butter (80 g) and whisk it with all 250 ml icing milk in one bowl. In a separate bowl, sieve all the cocoa powder (50 g) and the separate 400 g coating icing sugar together. Keep the butter-milk mixture and sieved cocoa-sugar mixture ready to combine.

   Uses 80 g unsalted butter for icing, melted in step 8 · 250 ml milk for icing · 50 g cocoa powder for icing · 400 g icing sugar for chocolate icing

9. 9

   Step 9: Gradually whisk all the actual sieved cocoa-sugar mixture into the actual butter-milk mixture, whisking continuously until smooth. If lumps remain, smooth this actual chocolate icing with a hand blender.

   Uses All of both actual prepared icing mixtures

10. 10

    Step 10: Divide all the desiccated coconut (350 g) between three shallow bowls so successive coatings stay clean as the cakes are dipped.

    Uses 350 g desiccated coconut for coating

11. 11

    Step 11: Dip each actual filled sandwich in the actual smooth chocolate icing until its outside is covered, then roll it in the prepared coconut. Work through the three coconut bowls in turn and set each finished coated cake on a wire rack.

    Uses All eighteen actual filled cakes · Prepared icing for dipping as needed · Prepared coconut for rolling as needed

12. 12

    Step 12: Refrigerate all eighteen actual coated lamingtons for at least one hour before serving. Keep the cream-filled cakes refrigerated until needed.

    Minimum final refrigeration for filled coated lamingtons · 60 minUses All eighteen finished coated cakes