Lamington Roll

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 3 eggs
• 100 g caster sugar
• 100 g self-raising flour
• 1 tablespoon cornstarch
• desiccated coconut, to sprinkle
• 250 ml thickened cream
• 1 tablespoon powdered sugar icing
• 90 g raspberry jam
• 100 g shredded coconut
• 230 g powdered sugar icing
• 50 g cocoa powder
• 20 g butter
• 80 ml milk

Recipe

• 1 preheat oven to 200°c line a 25x30cm swiss roll pan with baking paper, allowing the sides to overhang.
• 2 use an electric mixer to whisk eggs until thick and pale.
• 3 add sugar, 1 tablespoon at a time, and continue whisking until sugar dissolves.
• 4 sift flour and cornstarch over egg mixture and gently fold until just combined. pour into prepared pan; smooth surface.
• 5 bake for 10 minutes or until sponge is dry to the touch.
• 6 place a sheet of baking paper on a clean surface; sprinkle with a little desiccated coconut.
• 7 turn hot cake out paper. remove lining; gently roll up sponge from one short end. roll in a clean tea towel and set aside to cool completely.
• 8 use an electric mixer to whisk the cream and icing sugar mixture together until firm peaks form.
• 9 unwrap the sponge and spread evenly with jam. top with the cream, leaving a 3cm border. re-roll sponge, using the paper as a guide, to enclose the filling. place on a wire rack over an oven tray.
• 10 to make the chocolate icing, combine the icing sugar, cocoa powder, butter and milk in a heatproof bowl. place over a saucepan half-filled with simmering water and stir for 3-4 minutes or until icing is smooth and runny. remove from heat and carefully spoon evenly over the sponge roll.
• 11 place the coconut on a large tray. roll the sponge into the coconut to coat. set aside for 30 minutes to set. cut into slices to serve.