How to Make:
- Preheat oven to 180C/160C fan forced. Grease a 20 x 30cm lamington pan. Line with baking paper, allowing 2 long sides to overhang.
- Sift flour and baking powder into a bowl. Add salt. Use electric beaters to beat the eggs, sugar and vanilla in a large bowl for 8 minutes or until thick and pale. Sift one-third of flour mixture over the egg mixture. Fold until combined. Repeat with the remaining flour mixture, in 2 batches.
- Pour butter and water around the edge of the bowl. Fold to combine. Pour into prepared lamington pan. Bake for 25 minutes or until mixture springs back when lightly touched. Cool slightly in pan for 5 minutes. Turn onto a wire rack and allow to cool completely. Trim edges of the cake.
- Halve cake horizontally. Spread strawberry jam over the cake base. Combine white chocolate and sour cream in a heatproof bowl. Microwave, stirring every 30 seconds, until smooth. Cool slightly. Use electric beaters to beat until glossy. Spread over cut side of remaining cake. Sandwich together. Place in fridge for 30 minutes to chill. Cut into 15 squares.
- For choc icing, stir dark cooking chocolate, cream and golden syrup in a small pan over low heat until smooth.
- Place coconut chips on a plate. Use 2 forks to dip 1 cake square in icing. Shake off excess. Roll in coconut to coat. Transfer lamington to a lined tray. Repeat with remaining cake, icing and coconut. Set aside for 1 hour to set.
Time for preparing:25 min. PT25M
- 225g (1 1/2 cups) plain flour
- 1 teaspoon baking powder
- Pinch of salt
- 6 eggs, at room temperature
- 155g (3/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 50g unsalted butter, melted
- 2 tablespoons warm water
- Strawberry jam, to spread
- 180g white cooking chocolate, chopped
- 85g (1/3 cup) sour cream
- Roasted coconut chips, to coat Choc icing
- 200g dark cooking chocolate, chopped
- 300ml thickened cream
- 2 tablespoons golden syrup