Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah makes Lamingtons...

Quick-mix sand cake
185 gram butter
2 teaspoon vanilla essence
1 1/4 cup caster sugar
3 eggs
1/3 cup milk
1 1/2 cup self-raising flour
1/3 cup cornflour
 
Icing
4 cups icing sugar, sifted
1/3 cup cocoa powder
1 tbsp unsalted butter
150ml boiling water
 
Coating
3-4 cups desiccated coconut
 
Optional: Jam and Cream
Strawberry jam
1 cup cream
1tbsp white sugar
 
Quick-mix sand cake
1.    Grease a 23cm square slab pan, line base with paper; grease paper.
2.    Combine butter, essence, sugar, eggs, milk and sifted flour and cornflour in medium bowl. Beat with electric mixer until combined, then beat on medium speed for about 3 minutes, or until smooth and changed in colour.
3.    Preheat oven to 180°C (160°C fan-forced). Spread into prepared pan. Bake for about 45 minutes. Stand 5 minutes before turning on to wire rack to cool.
Prepare cake to coat
1.    Cut cake into 15 squares (5 x 3), or 18 rectangles. Freeze for 1 to 1.5 hours.
Icing
1.    Combine the Icing ingredients in a heat proof bowl and mix until smooth. Should be a syrup consistency, but not watery.
Coating
1.    Place coconut in a shallow bowl or pan with a largish surface area.
2.    Place a piece of cake in the icing and roll to coat using 2 forks. Transfer it into the coconut and quickly roll to coat all over in coconut. Transfer to tray.
3.    Repeat with remaining sponges. 
4.    Stand for 1 to 2 hours, or until set.
Optional: Jam and Cream
1.    Beat cream and sugar until firm peaks form.
2.    Cut coated Lamington in half horizontally. Spread with jam then pipe or dollop on cream. Top with lid, keep refrigerated.