Lamingtons #1
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INGREDIENTS
- 3 Eggs ; separated
- 1 tb Butter
- 1 ts Vanilla
- 2 c Self-rising flour
- 1 c Self-rising flour
- 1 ts Butter
- 1 Box (1-lb) icing sugar
- 1 tb (level) cornflour
- 1/2 c milk
- 4 oz Butter
- 1 bn Cake or slab sponge (made
- LAMINGTON BUTTER CAKE
- 3 tb Boiling water
- 2 c Desiccated coconut
- 2 Eggs
- 1/2 c Castor sugar (granulated)
- 1 ts Vanilla
- LAMINGTON SPONGE CAKE
- 4 tb (level) cocoa
- 1/2 c Boiling water
- 3/4 c Castor sugar (granulated)
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva) Date: Tue, 21 Sep 1993 19:00:16 GMT Note: This is an Australian recipe, so its in metric measure (measure by weight instead of volume). For all common purposes, a metric ounce is equivalent to a US ounce. However, Id still recommend using a conversion table. Place the cake in the refrigerator or freezer for about 1/2 hour or so before icing. Cut into squares. Sift icing sugar and cocoa together. Make into a smooth icing with boiling water, butter and vanilla. Pierce squares of cake with a fork and dip into chocolate icing for a few seconds, then toss into the coconut. If the icing becomes a little thick, heat over hot water or add a drop or two extra hot water to the icing. Best if allowed to mature in a sealed container for several hours before serving. Lamington Butter Cake: Line a greased Lamington tin with greaseproof paper. Cream butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time. Fold in flour and milk alternately and beat well. Spread into prepared tin. Bake in a moderate oven for 30-35 minutes. Allow to stand for a few minutes, then turn out onto a cooler (a rack?). Lamington Sponge: Line a lamington tin with greaseproof paper. Beat egg whites until stiff, then gradually beat in sugar. Fold in yolks, then add sifted flour and cornflour. Dissolve butter in boiling water and fold through. Pour into the prepared tin and bake in a moderate oven for 20 minutes. Allow to stand for a few minutes, then turn out onto a cooler. Note: A Lamington tin measures 28 x 20 cm (11 x 8 inches) and 3 cm (1 1/2 inches) deep. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (168g) | ||
| Recipe Makes: 16 Servings | ||
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| Calories: 534 | ||
| Calories from Fat: 304 (57%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 33.8g | 45 % | |
| Saturated Fat 22.2g | 111 % | |
| Monounsaturated Fat 6.8g | ||
| Polyunsanturated Fat 1.8g | ||
| Cholesterol 363.6mg | 112 % | |
| Sodium 476mg | 16 % | |
| Potassium 295.5mg | 8 % | |
| Total Carbohydrate 46.4g | 14 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 45.9g | ||
| Protein 13.6g | 19 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 534
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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