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.
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