Lamingtons- Prep time : 1 Hour, Plus overnight. Cooking time: 30 minutes. Makes 16. Ingredients: Base: - 125g Butter - 3/4 Cup Caster sugar - 2 Eggs - 1/2 Teaspoon imitation vanilla essence - 2 Cups self-raising flour, sifted - 1/2 Cup milk - 2 1/2 Cups desiccated coconut - Tinned Whipped Cream Chocolate Icing: - 3 Cups icing sugar - 1/4 Cup cocoa - 1/3 Cup boiling water - 1 Teaspoon butter - Few drops imitation vanilla essence Method: 1. Preheat oven to 180oc (350of). Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla essence. 2. Fold in flour alternatively with milk. When mixed pour into a greased and lined 20 x 30 x 4 cm oven tray. 3. Bake for 30 minutes or until cooked when tested. Cool on a wire rack. Store overnight. 4. To prepare chocolate icing, sift icing sugar and cocoa into a bowl. Stir in remaining ingredients. Beat until smooth. 5. Use immediately. Keep at the correct consistency by standing over a bowl of hot water. 6. To assemble, split cake horizontally. Spread base with cream. Spread top with jam. Place top layer on top. 7. Cut into 16 pieces. Dip into chocolate icing. Roll immediately in coconut. Stand on wire rack until set. Store in an airtight container. Recipe obtained from familycircle "Muffins, Scones & Teacakes" - Murdoch Books.
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