Lamington Fingers
By Chelsea SugarPage views: 4108
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0 reviews
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Difficulty Easy
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Prep time 40 mins
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Cooking time 10 mins
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Serves
12
¼ cup cocoa powder, sifted
2 Tbsp Chelsea Icing Sugar
½ cup boiling water
1 cup desiccated coconut
Sponge:
Cooking spray
3 x 50g eggs, at room temperature
1/³ cup Chelsea Icing Sugar
1 tsp vanilla essence
1/3 cup wholemeal plain flour
1. To make the sponge, Preheat oven to 180ºC (fan-forced). Spray an 18 x 28cm (base measurement) slab pan with cooking spray and line with baking paper, allowing the paper to overhang the sides.
2. Using electric beaters, whisk the eggs, Chelsea Icing Sugar and vanilla essence in a medium bowl for 8-10 mins or until egg mixture is thick and pale. Sift the flour over egg mixture and fold in until just combined.
3. Pour the mixture into the lined pan and carefully smooth out the surface. Bake for 10 mins or until just cooked. Set aside in the pan for 10 mins before turning out onto a wire rack to cool.
4. Cut the sponge into 12 pieces. Put the cocoa, Chelsea Icing Sugar and water in a shallow dish. Stir until well combined and the sugar is dissolved. Place the coconut on a large plate. Brush the cocoa mixture all over the sponge then coat sponge in coconut, shaking off any excess. Transfer to an airtight container lined with greaseproof paper. Repeat with the remaining sponge
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