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.