Lamingtons

• 3 (59g) eggs, separated
• ¾ cup CSR Caster Sugar
• ¾ cup White Wings Cornflour
• 1 tbsp White Wings Plain Flour
• 1 tsp baking powder
• 2 tsp golden syrup
• 1 tbsp boiling water

Chocolate Icing:

• 2 tbsp cocoa
• 6 tbsp boiling water
• 25g butter, melted
• 2¼ cups CSR Icing Sugar
• ¼ tsp vanilla essence
• 1 packet desiccated coconut

1. Beat egg whites until stiff. Beat in sugar then yolks. Sift cornflour, flour and baking powder into egg mixture, Dissolve golden syrup in boiling water. Add to egg mixture, stirring in gently with a metal spoon.
2. Pour into two greased and lined 20cm sandwich tins. Bake at 190°C for 20 minutes or until cake springs back when lightly touched.
3. Leave in tin for 5 minutes before turning onto a wire rack. Leave over night.
4. To make chocolate icing, dissolve cocoa in boiling water and combine with the butter. Sift icing sugar into a bowl. Add cocoa mixture. Add vanilla and stir until well combined.
5. Cut sponge cake into squares. Dip each square into chocolate icing mixture and roll in coconut. Leave to dry.

Tip:

For a little extra creativity, why not try making raspberry lamingtons. Simply dissolve a packet of raspberry jelly crystals as per directions on pack. Dip squares in the jelly when it thickens slightly and begins to set, roll in coconut and leave to dry.