Traditional Lamingtons

1. Prepare the Oven and Tin

• Preheat the Oven: Set your oven to 200°C (180°C fan/gas mark 6).
• Prepare the Tin: Grease the 20 x 30 cm rectangular tin with a little butter. Line the bottom and sides with baking paper, allowing some overhang for easy removal later.

2. Make the Sponge Cake

• Cream the Butter and Sugar: In a stand mixer (or large bowl if using a hand mixer), add 125g softened salted butter and 250g golden caster sugar. Beat until light and fluffy, about 3-5 minutes.
• Add the Eggs: Crack in 3 large eggs, one at a time, mixing well after each addition.
• Combine Dry Ingredients: In a separate bowl, mix 250g self-raising flour, ½ tsp salt, and 3 tbsp milk until just combined.
• Mix Everything Together: Slowly add the flour mixture to the butter and sugar mixture, mixing until smooth.
• Bake: Spoon the batter into the prepared tin and smooth the top. Bake for about 25 minutes until golden and firm. Check with a toothpick; it should come out clean.

3. Cool and Cut the Sponge

• Cool Completely: Once baked, remove the tin from the oven and let the sponge cool in the tin for 10 minutes. Then, transfer to a wire rack to cool completely.
• Slice the Cake: Once cool, cut the sponge in half horizontally. Trim the edges for neatness and then cut into 18 squares.

4. Make the Filling

• Whip the Cream: In a bowl, use a whisk or mixer to whip 250ml double cream with 2 tbsp icing sugar until soft peaks form.
• Assemble the Lamingtons: On half of the sponge squares, spread a thin layer of 200g raspberry jam. Pipe or spread a layer of whipped cream on top. Sandwich each with a second square of sponge.

5. Prepare the Icing

• Mix the Icing: In a bowl, whisk together 80g melted unsalted butter and 250ml milk.
• Sift Together: In another bowl, sift 50g cocoa powder and 400g icing sugar to remove lumps.
• Combine: Gradually add the cocoa mixture to the butter and milk, whisking until smooth. If it gets lumpy, blend with a hand blender.

6. Coat the Lamingtons

• Prepare Coconut: Divide 350g desiccated coconut into three shallow bowls for easy dipping.
• Dip the Lamingtons: Take each sandwich, dip it into the icing until fully coated, then roll it in coconut.
• Set on a Rack: Place the coated lamingtons on a wire rack to allow excess icing to drip off. Repeat until all squares are coated.

7. Chill and Enjoy

• Chill: For the best flavor and texture, chill the lamingtons in the fridge for at least 1 hour before serving.
• Serve: Enjoy your delicious lamingtons with a hot cup of tea or coffee!

Tips for Success

• Egg Temperature: Ensure your eggs are at room temperature for better mixing.
• Measuring Ingredients: Use a digital scale for accurate measurements.
• Chilling Time: The longer you chill the lamingtons, the better they hold their shape.