Lamington Sponge Cake
January 02, 2021
"From our Saturday newspaper The Weekend west. Please note refrigeration times are not in the times."
- Serving Size: 1 (287.7 g)
- Calories 745.7
- Total Fat - 39.9 g
- Saturated Fat - 22.6 g
- Cholesterol - 500.8 mg
- Sodium - 226.5 mg
- Total Carbohydrate - 81.5 g
- Dietary Fiber - 3.1 g
- Sugars - 68.5 g
- Protein - 18.7 g
- Calcium - 124.6 mg
- Iron - 3 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.1 mg
Preheat oven to 180C/160C fan-forced.
Brush a 20cm (base measurement) cake pan with melted butter to grease and line the base and sides with a little of the flour.
Using electric beaters, beat the eggs and sugar in a large bowl for 8-10 minutes or until thick, pale and creamy and then sift half the flour over the egg mixture and use a large metal spoon to fold until just combined and then repeat with remaining flour mixture.
Working quickly, fold in the melted butter until combined and then spoon cake mixture into prepared pan and smooth the surface and bake for 20 minutes or until golden and the cake springs back when lightly tapped and turn immediately, top-side up, onto a baking-paper-covered wire rack to cool.
To make the chocolate icing, sift the icing sugar and cocoa powder into a heatproof bowl and stir in the milk and add the butter.
Set bowl over a saucepan of simmering water (making sure bowl does not touch the water) and stir until melted and smooth and then cool for 10 minutes and refrigerate for 20 minutes or until icing is slightly thickened.
Place the cake on a wire rack set over a tray and spoon half the icing over the cake to coat and then refrigerate cake for 30 minutes and now spoon remaining icing over cake and sprinkle with coconut and refrigerate for 30 minutes or until icing is set.
Using a serrated knife, cut cake in half and sandwich cake with the jam and whipped cream and serve.
Tips & Variations
No special items needed.