Monday, 18 February 2008

Cherry Lamingtons

Cake
3 large eggs, separated
1 cup + 1 tbsp sugar
1/2 cup + 2 tbsp butter,
   softened
1-1/2 tsp vanilla extract
2-1/2 cups plain flour
4 tbsp cornstarch
3 tsp baking powder
scant 1 cup milk

Filling and topping
5 oz cherry jam or your choice
6 tbsp cocoa powder
1-3/4 cups icing sugar
3/4 cup boiling water
1-3/4 oz dark chocolate, chopped
about 7 oz desiccated coconut


  • Heat the oven to 180C/350F/gas mark 4 and line the base and sides of a deep 20-23 cm square tin with baking parchment.
  • In a spotlessly clean bowl, use an electric mixer to beat the egg whites with one third of the sugar until soft peaks form. 
  • In another bowl, again with the mixer, beat the remaining sugar with the butter, egg yolks and vanilla extract for about 3 minutes until pale and fluffy.
  • Sift the flour, cornstarch, and baking powder together then gradually beat it in to the butter and egg yolk mixture, alternating with the milk, until smooth.
  • Beat one third of the meringue into the batter to loosen it, then carefully fold in the remaining meringue until fully incorporated, do not over-mix.
  • Scrape the batter into the prepared tin and bake for 45-55 minutes until golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
  • Leave to cool in the tin for a couple of minutes then turn out onto a wire rack and leave until completely cold.
  • Whisk together the cocoa powder, icing sugar and boiling water in a large bowl, whisk in the chocolate until melted and smooth, set aside until cold. 
  • Once the cake is cold, use a sharp serrated knife to level the top and trim the edges so that they are straight. 
  • Slice the cake into 16 evenly sized squares.
  • Slice each square in half and sandwich the two halves back together with a dollop of jam.
  • Place the coconut in a shallow dish.
  • One at a time, dip each square in the chocolate mixture, making sure that it is completely coated, use a couple of forks to help you turn it, then roll it in the desiccated coconut until all sides are covered.
  • Place the finished lamingtons on a wire rack and leave for a couple of hours until set.