Ingredients:
6 eggs
2/3 cup castor sugar
1/3 cup cornflour
½ cup plain flour
1/3 cup self-raising flour
80g packet strawberry jelly crystals
2 cups desiccated coconut
300ml thickened cream, whipped
Directions:
Preheat oven to 180°C/160°C fan-forced
Grease 20cm x 30cm lamington pan.
Line base & long sides with baking paper, extending paper 5cm over sides
Beat eggs in large bowl with electric mixer about 10 minutes or until thick & creamy
Gradually add sugar, beating until dissolved between additions Triple-sift flours & fold into egg mixture
Spread mixture into pan
Bake for about 35 minutes
Turn cake immediately onto baking-paper-covered wire rack to cool
Meanwhile, make jelly as per packet instructions
Refrigerate until set to the consistency of unbeaten egg white
Trim all sides of cake
Cut cake into 15 squares, dip squares into jelly, drain off excess
Place coconut into medium bowl, toss squares in coconut
Refrigerate 30 minutes
Halve cakes horizontally & sandwich cakes with whipped cream.
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