2020-03-01 The Australian Womens Weekly Food

LAMINGTONSPONGE

PREPANDCOOK TIME 40 MINUTES

SERVES8-10

⅓ cup(50g)cornflour

⅓ cup(50g)plainflour

⅓ cup(50g)self-raisingflour

15gbutter,melted

1 tablespoonboilingwater

6 eggs,at roomtemperature

1 cup(220g)castersugar

1 cup(250ml)thickenedcream

½ cup(160g)raspberryjam

1 cup(80g)desiccatedcoconut

CHOCOLATEICING

40gdarkchocolate,choppedfinely

½ cup(125ml)water

1 cup(160g)pureicingsugar, sifted

½ cup(50g)cocoa,sifted

2 tablespoons milk

1 Preheatovento180°C/160°Cfan.

Greaseandlinetwox 22cmroundcake

pans;linebaseswithbakingpaper.

2 Siftcornflour,plainandself-raising

flourstogetherthreetimes.Combine

themeltedbutterandboilingwater

ina smallcup.

3 Beattheeggsandsugarina large

bowlwithanelectricmixeronhigh

speedfor8 minutesoruntilthickand

creamy.Usinga largeballoonwhisk,

graduallyfoldhalfthesiftedflours,then

thebuttermixtureintotheeggmixture,

thentheremainingflourmixture.

4 Dividespongemixtureevenly

betweenpreparedpans.Bakeforabout

20 minutesoruntilgoldenbrownand

spongestartstopullawayfromthe

sidesofthepan.

5 Turnimmediatelyontobakingpaper-

covered wire racks to cool completely.

6 Beatthecreamina smallbowlwith

anelectricmixeruntilfirmpeaksform.

7 Spreadonespongewithjam,then

creamtowithin1cmofedgeofsponge.

Topwithremainingsponge;placeon

a wirerack.

8 MakeChocolateIcing.

9 SpreadChocolateIcingalloverthe

sideandtopofthesponge.Pressthe

topandsidewithcoconuttocoat

completely;refrigerate until set

beforecutting.

CHOCOLATEICING

Whiskthechocolateandthewaterin

a mediumbowlovera saucepanof

simmeringwateruntilmeltedand

smooth.Removefromheat;gradually

whiskinicingsugarandcocoauntil

smooth.Whiskinmilk.Stand until

thick and spreadable.

Retro Baking

AWW FOOD•ISSUE FIFTY EIGHT 119