A twist on the traditional Aussie Lamington. Kick them up a notch with strawberry jam and butter cream icing filling.
1 1/2 cups gluten free plain (all-purpose) flour
1 tsp gluten free baking powder
1 tsp Xanthan or Guar gum
8 eggs at room temperature
1 cup caster (superfine) sugar
100g butter, melted
3 cups (450g) icing (confectioners sugar) well sifted to get rid of any lumps
3/4 cup cocoa powder sifted
1 cup hot water
1/4 cup milk
75g melted butter
Dessicated coconut to coat
1 cup softened butter or vegetable shortening
4 cups icing sugar (confectioners sugar) sifted
2 tablespoons milk
Preheat the oven to 180°C (350°F).
Sift the flour, Xanthan or Guar gum, and baking powder three times. Set aside.
Place the eggs and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until thick, pale and tripled in volume.
Sift the flour over the egg and sugar mixture and gently fold through using a metal spoon.
Fold through the melted butter.
Grease 2 x 20cm square tin and line the bases with non-stick baking paper.
Divide the mixture into tins and bake for 25 minutes or until the cakes are springy to touch and come away from the sides of the tins. Cool on a wire rack. Cut the sponges into 6 cm squares.
Mix together the icing sugar, cocoa, water, milk and extra butter in a large bowl. Place the coconut in another bowl. Roll the sponge squares in the icing and then in the desiccated coconut. Place on a baking tray lined with non-stick baking paper and refrigerate until set.
Once they are set, cut the lamingtons in half
Fill with butter cream and good quality strawberry jam.
Beat the butter or vegetable shortening until light and creamy.
Gradually add the icing sugar, a cup at a time, on medium speed. Icing will be quite dry when all the sugar is mixed in.
Gradually add the milk until the right consistency is reached.
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