MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Armand's Lamingtons
Categories: Cakes, Desserts, Chocolate
Yield: 12 Servings

3 lg Eggs
220 g (7.8oz) caster sugar
110 g (3.9oz) water
1 ts Vanilla
2 ts Baking powder
185 g (6.5oz) plain flour
1 tb Cornflour
350 g (12.4oz) icing sugar,
- sifted
40 g (1.3oz) butter
2 tb Cocoa powder
85 g (2.9oz) boiling water
225 g Desiccated coconut

Set oven @ 180ºC/356ºF.

Spray a 30cm x 20cm rectangle cake pan with oil, line
the bottom with baking paper and dust the sides with
flour.

Separate the eggs. Place the yolks, caster sugar, water
and vanilla in the bowl of a stand mixer. Use a whisk
attachment and whisk until the mixture is light and
thick (at least 10 minutes).

Sift the plain flour and cornflour together and set
aside.

Gently scrape the egg mixture into another bowl and set
aside.

Clean the mixer bowl and whisk.

Place egg whites and baking powder in mixer bowl and
whisk on high speed until it forms stiff peaks.

Sprinkle flour over the egg yolk mixture and fold in
gently with a spatula being careful not to knock any air
out of mixture.

Fold in egg white mixture

Carefully scrape mixture into cake pan.

Bake for approx. 20 minutes, or when the sponge starts
coming away slightly at the sides and feels springy to
touch in the centre.

Turn out onto a wire rack covered with baking paper
immediately. Flip the sponge onto another wire rack so
that it is bottom side facing down. Cover with a tea
towel until cold.

To make the chocolate mixture place icing sugar in a
bowl and set aside.

In a small bowl melt the butter in a microwave.

Dissolve the cocoa in boiling water and add to melted
butter

Pour into icing sugar and mix with a spatula until fully
combined.

To assemble place the desiccated coconut on a plate.

Cut the sponge into even squares.

Dip the sponge in the chocolate mixture, then dip in the
coconut until fully covered.

Place on a tray.

Best eaten the same day.

RECIPE FROM: https://www.sharonwee.com.au

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