Subj : St. Armand 07
To   : All
From : Dave Drum
Date : Fri Feb 05 2021 16:31:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Armand's Lamingtons
 Categories: Cakes, Desserts, Chocolate
      Yield: 12 servings
 
      3 lg Eggs
    220 g  (7.8oz) caster sugar
    110 g  (3.9oz) water
      1 ts Vanilla
      2 ts Baking powder
    185 g  (6.5oz) plain flour
      1 tb Cornflour
    350 g  (12.4oz) icing sugar,
           - sifted
     40 g  (1.3oz) butter
      2 tb Cocoa powder
     85 g  (2.9oz) boiling water
    225 g  Desiccated coconut
 
  Set oven @ 180ºC/356ºF.
  
  Spray a 30cm x 20cm rectangle cake pan with oil, line
  the bottom with baking paper and dust the sides with
  flour.
  
  Separate the eggs. Place the yolks, caster sugar, water
  and vanilla in the bowl of a stand mixer. Use a whisk
  attachment and whisk until the mixture is light and
  thick (at least 10 minutes).
  
  Sift the plain flour and cornflour together and set
  aside.
  
  Gently scrape the egg mixture into another bowl and set
  aside.
  
  Clean the mixer bowl and whisk.
  
  Place egg whites and baking powder in mixer bowl and
  whisk on high speed until it forms stiff peaks.
  
  Sprinkle flour over the egg yolk mixture and fold in
  gently with a spatula being careful not to knock any air
  out of mixture.
  
  Fold in egg white mixture
  
  Carefully scrape mixture into cake pan.
  
  Bake for approx. 20 minutes, or when the sponge starts
  coming away slightly at the sides and feels springy to
  touch in the centre.
  
  Turn out onto a wire rack covered with baking paper
  immediately. Flip the sponge onto another wire rack so
  that it is bottom side facing down. Cover with a tea
  towel until cold.
  
  To make the chocolate mixture place icing sugar in a
  bowl and set aside.
  
  In a small bowl melt the butter in a microwave.
  
  Dissolve the cocoa in boiling water and add to melted
  butter
  
  Pour into icing sugar and mix with a spatula until fully
  combined.
  
  To assemble place the desiccated coconut on a plate.
  
  Cut the sponge into even squares.
  
  Dip the sponge in the chocolate mixture, then dip in the
  coconut until fully covered.
  
  Place on a tray.
  
  Best eaten the same day.
  
  RECIPE FROM: https://www.sharonwee.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Finally, all my winter fat is gone. Now I have spring rolls.
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