I'm a big chocolate fan you can cover anything with chocolate an i'll eat it but i think its mostly sweetness of sugar that attracts me towards it because if chocolate is dark yeah i mean dark chocolate i wont touch it,as time is passing i'm getting older i have to pay attention to food going in my belly specially sugar as i'm genetically prone to diabetes so better be careful right, but today....is off day because for May challenge Marcellina from Marcellina in Cucina dared us to make Lamingtons, An Australian delicacy that is as tasty as it is elegant .
I really enjoyed making Lamingtons and also eating ..yeah yeah i know i only ate one piece :) and my kids they loved it also i was kind of surprised because i thought they might not like it because of coconut but all four of them loved it!!
As i said i enjoyed making them but few thing i would like to mention one is covering my pan with foil not a good idea i think butter paper or parchment paper would be best and another thing when i folded in the cornstarch mixture ,some dry cornstarch stayed on the bottom and when i was pouring the batter in the pan i could see it then i had to mix it in the pan so make sure the batter is completely mixed but do it light handed:)
I used the original recipe used by Marcellina right here!!
5 large eggs, at room temperature
1 cup castor (superfine) sugar
1 teaspoon vanilla extract
1 ¼ cups cornflour (cornstarch)
1 ½ teaspoons baking powder
1 tablespoon butter, melted (optional)
3 ¼ cups icing (powdered) sugar
1/3 cup cocoa powder
1 tablespoon butter, melted
½ to ¾ cup milk
Pre Heat oven at 350F
Prepare a 9" by 13" and 1 3/4 inch deep pan with non stick paper
Beat eggs,sugar and salt with hand mixer or stand mixer for 15mins on high speed
hand over the hand mixer to your husband like i did LOL and
sift cornstarch and baking powder three times
after fifteen minutes as vanilla extract to egg mixture and again beat for 5 mins on high
now add sifted to add dry mixture to eggs
and fold it in completely but very lightly with rubber spatula or wooden spatula
and pour this mixture in prepared pan and smooth it evenly on the top
Bake for 22-25 mins until cake it brown on top and bounces when touched
its better to let it rest over night ,so its easier to handle
cut the cake into 24 equal pieces
Sift the icing sugar and cocoa into a heatproof bowl.
Set the bowl over a pan of hot water.
Stir until icing is smooth adding more milk to thin the icing if needed.
now for assembly keep chocolate sauce over hot water
place coconut in shallow dish
wire rack over a plate
place a piece of cake in chocolate sauce let excess drip off
now place the cake in coconut covering it all around
now put it on wire rack to set for about 2hrs (if you could wait)