| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Australian |
Cake |
16 |
Servings |
INGREDIENTS
| 1 |
bn |
Cake or slab sponge (made the day before); see below |
| 1 |
|
Box (1-lb) icing sugar (confectioners') |
| 4 |
tb |
(level) cocoa |
| 1/2 |
c |
Boiling water |
| 1 |
tb |
Butter |
| 1 |
ts |
Vanilla |
| 2 |
c |
Desiccated coconut |
| 4 |
oz |
Butter |
| 3/4 |
c |
Castor sugar (granulated) |
| 1 |
ts |
Vanilla |
| 2 |
|
Eggs |
| 2 |
c |
Self-rising flour |
| 1/2 |
c |
Milk |
| 3 |
|
Eggs; separated |
| 1/2 |
c |
Castor sugar (granulated) |
| 1 |
c |
Self-rising flour |
| 1 |
tb |
(level) cornflour (cornstarch) |
| 1 |
ts |
Butter |
| 3 |
tb |
Boiling water |
INSTRUCTIONS
LAMINGTON BUTTER CAKE
LAMINGTON SPONGE CAKE
From: arielle@taronga.com (Stephanie da Silva)
Date: Tue, 21 Sep 1993 19:00:16 GMT
Note: This is an Australian recipe, so it's in metric measure (measure by
weight instead of volume). For all common purposes, a metric ounce is
equivalent to a US ounce. However, I'd still recommend using a conversion
table.
Place the cake in the refrigerator or freezer for about 1/2 hour or so
before icing. Cut into squares. Sift icing sugar and cocoa together. Make
into a smooth icing with boiling water, butter and vanilla. Pierce squares
of cake with a fork and dip into chocolate icing for a few seconds, then
toss into the coconut. If the icing becomes a little thick, heat over hot
water or add a drop or two extra hot water to the icing. Best if allowed to
mature in a sealed container for several hours before serving.
Lamington Butter Cake: Line a greased Lamington tin with greaseproof paper.
Cream butter, sugar and vanilla until light and fluffy. Beat in eggs, one
at a time. Fold in flour and milk alternately and beat well. Spread into
prepared tin. Bake in a moderate oven for 30-35 minutes. Allow to stand
for a few minutes, then turn out onto a cooler (a rack?).
Lamington Sponge: Line a lamington tin with greaseproof paper. Beat egg
whites until stiff, then gradually beat in sugar. Fold in yolks, then add
sifted flour and cornflour. Dissolve butter in boiling water and fold
through. Pour into the prepared tin and bake in a moderate oven for 20
minutes. Allow to stand for a few minutes, then turn out onto a cooler.
Note: A Lamington tin measures 28 x 20 cm (11 x 8 inches) and 3 cm (1 1/2
inches) deep.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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