Name: Jam and cream filled lamingtons
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 350 gram ready made slab sponge cake; 1/2 cup raspberry jam, warmed; 1/2 cup cream, whipped; 4 cup icing sugar mixture; 1/2 cup cocoa powder; 2/3 cup milk; 20 gram butter, melted; 2 cup desiccated coconut

Jam and cream filled lamingtons

This recipe puts a decadent swing on the humble Aussie lamington. Smooth, whipped cream and sweet raspberry jam work perfectly sandwiched between two fluffy sponge pieces, all dipped in chocolate and dusted with coconut.

Makes 15 Item

Prep

30M

Cook

Total

35M

Ingredients

350 gram ready made slab sponge cake

1/2 cup raspberry jam, warmed

1/2 cup cream, whipped

4 cup icing sugar mixture

1/2 cup cocoa powder

2/3 cup milk

20 gram butter, melted

2 cup desiccated coconut

Method

1.Cut cake in half horizontally. Spread base with jam. Spread remaining half with cream. Sandwich together. Place on a baking tray. Chill 15 minutes, until firm. Cut into 15 even squares.

2.In a large heatproof bowl, sift together icing sugar mixture and cocoa. Gradually add milk and melted butter. Mix until smooth. Place over a saucepan of gently simmering water and heat gently, stirring, until mixture thickens slightly and coats the back of the spoon.

3.Using forks, coat squares in icing. Drain off excess and roll in coconut. Place on a wire rack. Chill until set.

You will find ready made sponge cakes in the bakery section of all good supermarkets. If preferred, make your own sponge in a 20 x 30cm slice pan. Bake it the day before you do the lamingtons.
Note

Women's Weekly Food