Mike Jeffreys 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 whips up Classic Lamingtons (recipe courtesy womensweeklyfood.com.au)

Ingredients
4 eggs
2/3 cup (150g) caster sugar
1 cup (150g) self-raising flour
1/4 cup (35g) cornflour
25 gram soft butter, chopped
1/3 cup (80ml) boiling water
4 cups (270g) desiccated coconut

Chocolate icing
4 2/3 cups (750g) icing sugar mixture
1/2 cup (50g) cocoa powder
20 grams soft butter
3/4 cup (180ml) milk

Method
1. Preheat the oven to 180°C (160°C fan-forced). Grease and flour a 20cm x 30cm
lamington pan, line base with baking paper
2. Beat eggs in a small bowl with an electric mixer until light in colour. Gradually add
sugar; beat for 8 minutes or until the mixture is thick. Mixture should form thick
ribbons when the beaters are lifted.
3. Meanwhile, sift flour and cornflour together three times. Combine butter and
boiling water in a small heatproof bowl.
4. Transfer egg mixture to a large bowl. Sift the flour mixture over the egg mixture;
using a balloon whisk or a large metal spoon, gently fold the flour into the egg
mixture, then fold in the butter mixture.
5. Pour mixture into prepared pan. Bake in a moderate oven for about 25 minutes or
until sponge springs back when touched lightly in the centre and comes away from
side of pan. Turn cake onto a wire rack to cool.
6. Cut cake into 20 even pieces
7. Meanwhile, to make chocolate icing, sift the icing sugar and cocoa into a large
heatproof bowl; add the butter and milk; stir over a medium saucepan of simmering
water until icing is smooth and thick enough to coat the back of a spoon. Divide icing
mixture into 2 small bowls.

8. Place coconut in a shallow bowl.
9. Using a large fork, dip each piece of cake briefly into icing until cake is coated in
icing. Hold over bowl to drain off any excess. Dip half the cake pieces in one bowl of
icing and the other half in the second bowl of icing. (We have separated the icing
into two bowls, as cake crumbs will thicken the icing and make it difficult to use.) If
the icing becomes too thick, stand it over hot water while dipping, or reheat gently
with a little more milk. If necessary, strain the icing into a clean bowl.
10. Toss cake gently in coconut. Transfer cake to a wire rack; stand until set

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