Subj : 7/21 Lamington Day - 5
To   : All
From : Dave Drum
Date : Tue Jul 20 2021 17:01:00

July 21st: World Lamington Day
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lamington Fingers
 Categories: Cakes, Desserts, Chocolate
      Yield: 15 servings
 
    195 g  (3 c) shredded coconut

MMMMM------------------------BUTTER CAKE-----------------------------
    110 g  (3/4 c) self-raising flour
     75 g  (1/2 c) plain flour
    165 g  (3/4 c) caster sugar
    125 g  Butter; softened
     80 ml (1/3 c) milk
      2 lg Eggs; room temp
      1 ts Natural vanilla extract or
           - essence

MMMMM----------------------CHOCOLATE ICING---------------------------
    465 g  (3 3/4 c) pure icing sugar
     55 g  (1/4 c) cocoa powder
    150 ml Boiling water
  1 1/2 ts Vanilla essence
 
  COOK'S NOTES: Oven temperatures are for conventional; if
  using fan-forced (convection), reduce the temperature by
  20°C. | We use Australian tablespoons and cups: 1
  teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup
  equals 250 ml. | All herbs are fresh (unless specified)
  and cups are lightly packed. | All vegetables are medium
  size and peeled, unless specified. | All eggs are 55-60
  g, unless specified.
  
  TO MAKE THE BUTTER CAKE, set the oven @ 180ºC/365ºF.
  Grease a 20 x 30 cm (base measurement) shallow cake tin
  and line the base and two longs sides with one piece of
  baking paper.
  
  Place both the flours, sugar, butter, milk, eggs and
  vanilla in a large mixing bowl. Use an electric mixer to
  beat on low speed until combined. Increase the speed to
  medium and beat for 3 minutes or until the mixture is
  well combined and very pale in colour. Spoon the mixture
  into the lined tin and spread evenly using the back of a
  spoon.
  
  Bake for 20 minutes or until cooked when tested with a
  skewer. Cool for 5 minutes in the tin, then turn onto a
  wire rack to cool.
  
  Cut the cooled cake into 15 equal ‘fingers’ (each will
  be about 4 x 10 cm).
  
  TO MAKE THE CHOCOLATE ICING, sift the icing sugar and
  cocoa powder into a medium bowl. Add the boiling water
  and vanilla and stir until smooth (it should be the
  consistency of pouring cream).
  
  Spread the coconut on a tray or plate. Rest a cake
  ‘finger’ on a fork and dip it into the icing to coat
  (see Baker’s tips). Lift it out and allow any extra
  icing to drip off. Roll the cake ‘finger’ in the coconut
  to coat evenly. Place on a wire rack to set. Repeat with
  the remaining cake ‘fingers’, icing and coconut.
  
  BAKER’S TIPS
  
  * You can also spoon the icing over the cake to help
  coat it.
  
  * If the icing becomes to thick while you are coating
  the cake pieces, stir in enough extra boiling water,
  adding it a teaspoon at a time, to thin to the right
  consistency.
  
  * These lamingtons will keep in an airtight container in
  a cool spot, but not in the fridge, for up to 2 days.
  
  RECIPE FROM: https://www.sbs.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It is easier to admire hard work if you don't do it.
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.