Lamington Roll
"A different take on Lamington. I found it here: http://www.taste.com.au/recipes/23982/lamington+roll"
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 3 eggs
- 100 g caster sugar
- 100 g self-raising flour
- 1 tablespoon cornstarch
- desiccated coconut, to sprinkle
- 250 ml thickened cream
- 1 tablespoon powdered sugar icing
- 90 g raspberry jam
- 100 g shredded coconut
- 230 g powdered sugar icing
- 50 g cocoa powder
- 20 g butter
- 80 ml milk
directions
- Preheat oven to 200°C Line a 25x30cm swiss roll pan with baking paper, allowing the sides to overhang.
- Use an electric mixer to whisk eggs until thick and pale.
- Add sugar, 1 tablespoon at a time, and continue whisking until sugar dissolves.
- Sift flour and cornstarch over egg mixture and gently fold until just combined. Pour into prepared pan; smooth surface.
- Bake for 10 minutes or until sponge is dry to the touch.
- Place a sheet of baking paper on a clean surface; sprinkle with a little desiccated coconut.
- Turn hot cake out onto paper. Remove lining; gently roll up sponge from one short end. Roll in a clean tea towel and set aside to cool completely.
- Use an electric mixer to whisk the cream and icing sugar mixture together until firm peaks form.
- Unwrap the sponge and spread evenly with jam. Top with the cream, leaving a 3cm border. Re-roll sponge, using the paper as a guide, to enclose the filling. Place on a wire rack over an oven tray.
- To make the chocolate icing, combine the icing sugar, cocoa powder, butter and milk in a heatproof bowl. Place over a saucepan half-filled with simmering water and stir for 3-4 minutes or until icing is smooth and runny. Remove from heat and carefully spoon evenly over the sponge roll.
- Place the coconut on a large tray. Roll the sponge into the coconut to coat. Set aside for 30 minutes to set. Cut into slices to serve.
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RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
