Jaffa Lamingtons
- Makes:
- 100
Ingredients
6 eggs1 cup caster sugar
1 1/2 cups self-raising flour
1/4 cup cornflour
2 x 250g packets shredded coconut
4 x 25g packets orange dollar 5 sprinkles
Jaffa icing
6 cups icing sugar mixture3/4 cup cocoa powder
30g butter, chopped
1 cup milk
1 1/2 tsps orange essence
Method
1. Grease two 19cm x 29cm rectangular slice pans. Line bases and two long sides with baking paper.
2. Beat eggs and sugar in a large bowl with an electric mixer until thick and creamy (this will take about 10 minutes).
3. Sift flour and cornflour together three times. Fold triple-sifted flours into egg mixture. Divide sponge mixture evenly between prepared pans.
4. Cook in a moderate oven (180C) for about 20 minutes or until cooked when tested. Turn cakes immediately onto baking paper-lined wire racks to cool.
5. Trim edges from sponges. Cut cakes into 3cm squares.
6. To make jaffa icing, sift icing sugar mixture and cocoa into a large heatproof bowl. Place bowl over a pan of simmering water. Stir in butter and milk. Stir over heat until icing is of a coating consistency. Stir in orange essence. Remove bowl from heat.
7. Dip squares into jaffa icing and drain of excess. Toss squares in combined coconut and dollar sprinkles. Place on a wire rack to set. (If jaffa icing starts to thicken while dipping squares, place bowl over simmering water. Stir in an extra 1 tablespoon of milk, until desired consistency. )Notes
Sponge cakes best made a day ahead, before preparing lamingtons. Lamingtons can be frozen for up to 2 months. Thaw at room temperature. Any coloured sprinkles can be used in this recipe.
- Source:
- New Idea
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