Cup (75g) self-raising flour
Cup (75g) plain flour
Cup (75g) cornflour
1 cup (220g) caster sugar
1 tablespoon boiling water
3–4 cups (240g–320g) desiccated coconut
4 cups (640g) icing sugar mixture
2⁄3 cup (70g) cocoa powder
1 cup (250ml) boiling water
1. Preheat oven to 160°C fan forced. Grease and line 4cm deep, 22 x 28cm (base) baking pan with baking paper, allowing it to overhang slightly. Sift flours together onto a sheet baking paper. Repeat twice more.
2. Assemble the Scraper mixer Pro using the whisk attachment. Crack eggs into the mixer bowl. Add the sugar. Slowly turn mixer to Aerate/Whip setting and whisk for 7–8 minutes, or until the mixture is thick and pale.
3. Sift flour mixture again over egg mixture, reduce speed to Knead /Fold setting and whisk for 20-30 seconds until just combined. With mixer on Knead/Fold setting pour the water down the side of the bowl, whisk 10 seconds.
4. Spread sponge mixture into the pan and bake, for 20–25 minutes or until sponge springs back when gently touched in the centre. Set aside and allow to cool in the pan. Turn onto a tray lined with a tea-towel. Freeze 4–5 hours or overnight if time permits.
5. Trim the edges if necessary then cut the sponge into 24 x 5cm squares. Spread the coconut over a tray.
6. For the chocolate icing; sift the icing sugar and cocoa powder into a medium bowl. Add the water and stir until smooth. Place the bowl over a saucepan of hot water (this helps keep icing soft and runny).7. Dip 1 piece of cake at a time into the warm icing to coat. Allow excess to drip back into the bowl. Roll the cake in the coconut and place on a wire rack to set. Repeat with the remaining cake, icing and coconut.
Recipe provided by Sage Appliances
In Short: A Lammington consists of squares of sponge cake coated first in a layer of traditionally chocolate sauce, then in desiccated coconut.