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Name: Lamingtons
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 c Flour, self-rising; 1 c Flour, self-rising; 1 tb Cornstarch; 1/2 c Castor sugar; 1 Butter cake or slab sponge; 3 tb ;Water, boiling; 1 ts Butter; 4 oz Butter; 1/2 c milk; 1 lb Icing sugar; 3/4 c Castor sugar; 1 tb Butter; 4 tb Cocoa; 1/2 c ;Water, boiling; 1 ts Vanilla; 2 Eggs; 3 Egg; separated; 2 c Coconut, flaked; 1 ts Vanilla

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INGREDIENTS

2 c Flour, self-rising
1 c Flour, self-rising
1 tb Cornstarch
1/2 c Castor sugar
1 Butter cake or slab sponge
3 tb ;Water, boiling
1 ts Butter
4 oz Butter
1/2 c milk
LAMINGTON SPONGE
1 lb Icing sugar
3/4 c Castor sugar
1 tb Butter
4 tb Cocoa
1/2 c ;Water, boiling
1 ts Vanilla
2 Eggs
LAMINGTON BUTTER CAKE
3 Egg; separated
2 c Coconut, flaked
1 ts Vanilla

Cake

INSTRUCTIONS

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. 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?). 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 cornstarch. 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. : from the rec.food.recipes archives : per Stephanie da Silva (arielle@taronga.com)

NOTES

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Lamingtons

2 c Flour, self-rising
1 c Flour, self-rising
1 tb Cornstarch
1/2 c Castor sugar
1 Butter cake or slab sponge
3 tb ;Water, boiling
1 ts Butter
4 oz Butter
1/2 c milk
 LAMINGTON SPONGE
1 lb Icing sugar
3/4 c Castor sugar
1 tb Butter
4 tb Cocoa
1/2 c ;Water, boiling
1 ts Vanilla
2 Eggs
 LAMINGTON BUTTER CAKE
3 Egg; separated
2 c Coconut, flaked
1 ts Vanilla

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.    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?).    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 cornstarch. 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.    :          from the rec.food.recipes archives  :            per Stephanie da Silva (arielle@taronga.com)

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Nutrition

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Serving Size: 1 Cake (1960g)
Recipe Makes: 1 Cake

Calories: 7083
Calories from Fat: 2717 (38%)

Amt Per Serving		% DV

	Total Fat 301.8g	402 %
	Saturated Fat 188.1g	940 %
	Monounsaturated Fat 74g
	Polyunsanturated Fat 16.4g
Cholesterol 2645.7mg		814 %
Sodium 6992.1mg		241 %
Potassium 1980mg		52 %
Total Carbohydrate 1007g		296 %
	Dietary Fiber 26.7g	107 %
	Sugars, other 980.3g
Protein 106g		151 %
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: 7083

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