Ystervarkies
TOTAL TIME 50 minutes | MAKES 16 | Vegetarian
INGREDIENTS
FOR THE SPONGE
- 6 eggs
- ⅔ cup caster sugar
- ½ cup flour
- ⅓ cup self-raising flour
- ⅓ cup cornflour
FOR THE CHOCOLATE ICING
- 4 cups icing sugar
- ½ cup cocoa powder
- 15g butter, melted Milk 1 cup
TO ASSEMBLE
- 2 cups desiccated coconut
METHOD
FOR THE SPONGE
PREHEAT the oven to 180°C. Grease a 20cm x 30cm rectangular cake tin and line the base and long sides with baking paper, extending the paper 5cm over the sides.
BEAT eggs in a bowl for 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions.
SIFT flours twice onto a piece of baking paper. Sift flour mixture a third time evenly onto egg mixture; carefully fold flour mixture through egg mixture.
SPREAD cake batter in the prepared pan. Bake for 35 minutes. Immediately turn cake onto a baking-paper-covered wire rack to cool.
FOR THE CHOCOLATE ICING
SIFT icing sugar and cocoa powder together in a heatproof bowl. Stir in butter and milk. Cover the surface directly with cling film and set aside until needed.
TO ASSEMBLE
CUT cake into 16 even rectangles. Place coconut into a bowl.
PLACE a bowl of icing over a medium pot of simmering water and stir until icing is of a coating consistency.
DIP each piece of cake in icing; allow excess to drip off. Toss in coconut until coated, then place lamingtons on a wire rack to set.
TOP TIP: Sifting the flour multiple times aerates it, creating a very light sponge. Use a large metal spoon to fold in the flour so that you knock out as little air as possible from the whipped egg mixture.
FOR THE SPONGE Preheat the oven to 180°C. Grease a 20cm x 30cm rectangular cake tin and line the base and long sides with baking paper, extending the paper 5cm over the sides. Beat eggs in a bowl for 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions. Sift flours twice onto a piece of baking paper. Sift flour mixture a third time evenly onto egg mixture; carefully fold flour mixture through egg mixture. Spread cake batter in the prepared pan. Bake for 35 minutes. Immediately turn cake onto a baking-paper-covered wire rack to cool. FOR THE CHOCOLATE ICING Sift icing sugar and cocoa powder together in a heatproof bowl. Stir in butter and milk. Cover the surface directly with cling film and set aside until needed. TO ASSEMBLE Cut cake into 16 even rectangles. Place coconut into a bowl. Place a bowl of icing over a medium pot of simmering water and stir until icing is of a coating consistency. Dip each piece of cake in icing; allow excess to drip off. Toss in coconut until coated, then place lamingtons on a wire rack to set.Ystervarkies
Ingredients
Instructions
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.