- 1/2 cup self-raising flour
- 1/2 cup plain flour
- 1/2 cup wheaten cornflour
- 6 extra large eggs, at room temperature
- 1 cup Chelsea Caster Sugar
- 1 Tbsp boiling water
- 15g butter
- 4 cups shredded coconut (for rolling pieces in)
- 100g dark chocolate
- 3/4 cup water
- 2 cups Chelsea Icing Sugar, sifted
- 1 cup cocoa, sifted
- 1/2 cup milk
- Preheat oven to 190°C conventional or 170°C fan forced. Grease a 30cm x 29cm lamington tin. Line the base and sides with non-stick baking paper, allowing it to overhang slightly.
- Sift the combined flours three times into a bowl.
- Using an electric beater whisk eggs in a large clean, dry bowl until thick and pale. Gradually add sugar, 1 tablespoon at a time, whisking well after each addition until mixture is thick and sugar dissolves.
- Sift the combined flours over the egg mixture.
- Combine butter and boiling water and pour down the side of the bowl. Use a spatula to gently fold until just combined.
- Pour mixture into the prepared tin. Bake for 20 -25 mins or until a skewer inserted into the centre comes out clean.
- Turn cake onto a wire rack to cool. Place in airtight container. Cake best made the day before cutting.
To make lamingtons
- Cut sponge cake into 18 pieces.
- Put coconut into a wide bowl.
- Make icing by combining chocolate and water in a heatproof bowl over a saucepan of simmering water. Stir until chocolate has melted and mixture is smooth. Remove from heat.
- Sift icing sugar and cocoa over chocolate mixture, stir until smooth, add milk and mix until well combined. Work quickly as chocolate sauce will thicken on cooling.
- Using a large fork, dip sponge cake pieces into chocolate mixture, drain slightly then roll in coconut. Leave to set on a tray.