Orange Chocolate Lamingtons

Orange Chocolate Lamingtons

Edmond Fielder's Classic Sponge:
(from the back of the Edmond's cornflour box)
3 large eggs, separated
1/2 cup caster sugar
1 teaspoon orange zest
1 teaspoon orange juice
1/2 cup cornflour
2 teaspoons plain flour
1 teaspoon baking powder

Preheat oven to 190 degrees celsius. Prepare a rectangle cake tin - mine is about 20 cm by 30 cm and wasn't quite big enough, it needed to have higher sides.

Beat egg whites until stiff - peaks should fold over when beater is lifted.

Add caster sugar slowly and beat until mixture is stiff and sugar is dissolved. Beat in the orange zest and orange juice.

Add the egg yolks and beat until well blended. Then sift the flours and baking powder three times and finally sift into the mixture, folding it in gently.

Bake for about 20 minutes, then let cool for 5 minutes before turning out onto a rack to finish cooling.

Chocolate Icing:
2 tablespoons butter
2 tablespoons cocoa powder
1 teaspoon vanilla essence
6 tablespoons boiling water
350 grams icing sugar

Combine the butter, cocoa powder, vanilla and boiling water in a shallow bowl and stir until the butter has melted.

Sift in the flour and stir well to combine.

Assembling the lamingtons:

Cut the sponge into squares - about 12 large squares is what you want. Fill a shallow bowl with desiccated coconut and place this alongside the bowl of vanilla icing.

Dip each square of sponge in the chocolate icing, then roll in the coconut. When it is fully coated, place on a wire rack and leave the lamingtons to set for a few hours. When you are ready to serve them, slice each in half and place a dollop of whipped cream on each (for orange whipped cream add some orange zest and icing sugar to it).