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Glam lamington
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Elevated lamington with chocolate icing and golden sprinkles.
Ingredients:
225g (1 1/2 cups) plain flour
4.00 gm baking powder
Pinch of salt
6eggs, at room temperature
155g (3/4 cup) caster sugar
4.40 gm vanilla extract
50g unsalted butter, melted
40.00 gm warm water
148g btl Wilton Gold Pearlized Sugar Sprinkles
500g pkt pure icing sugar
35g (1/3 cup) cocoa powder
125ml (1/2 cup) hot water
20g unsalted butter, melted
Instructions:
Preheat your oven to 180C/160C fan forced. Grease a 20 x 30cm lamington pan and line it with baking paper, ensuring 2 long sides overhang.
In a bowl, sift flour and baking powder together, then add salt. In a separate large bowl, beat eggs, sugar, and vanilla with electric beaters for 8 minutes until thick and pale. Gradually sift one-third of the flour mixture over the egg mixture and fold until combined. Repeat twice with the remaining flour mixture, folding gently after each addition until fully combined.
Gently pour melted butter and water along the bowl's edge, then fold to mix. Transfer the batter into the lamington pan. Bake for 25 minutes or until the cake springs back when touched. Let it cool in the pan for 5 minutes, then flip onto a wire rack to cool completely. Trim the edges and slice into 15 squares.
Sift icing sugar and cocoa into a heatproof bowl. Add water and butter, stirring until smooth. Place the bowl over a saucepan of warm water. Stir until the icing is smooth and glossy.
1. Spread sugar sprinkles on a plate.
2. Use 2 forks to coat 1 cake square in icing.
3. Shake off extra icing.
4. Roll in sugar sprinkles until covered.
5. Place lamington on lined tray.
6. Repeat with remaining cake, icing, and coconut.
7. Allow to set for 1 hour before serving.