I have a very old cookbook and am putting up recipes that are unusual or different. For you out there that are hunting for a butter sponge cake recipe dipped in chocolate icing and rolled in coconut—well, here it is! These Austrailian Lamington Bars are just that. Try this recipe next time you have to take something to a summer picnic. Enjoy and Happy Cooking!
- Step 1
FOR THE SPONGE CAKE: In a mixing bowl, cream together 1/2 C softened butter and 1 small C sugar. Add 2 large egg yolks, one at a time. Mix well. Add 1 1/4 C self-rising flour, 1/2 C milk, and 1/2 t. Pure Vanilla Extract. Beat 2 large egg whites until stiff. Carefully fold into batter. Line a square cake pan with parchment paper. Bake at 350 degrees for 35 – 45 minutes. Insert toothpick in center to make sure it comes out clean, signifying it is done. When cool, cut off edges and crusts. Cut into squares (whatever size you want) and freeze.
- Step 2
FOR ICING: Pour 1/4 C hot water into a saucepan; add 2 t. shortening. Heat until shortening melts, but not to boiling. Sift together 2 C powdered sugar and 2 t. cocoa in a bowl. Add to liquid and mix together thoroughly. Stand saucepan over hot water to keep icing soft.
- Step 3
DIPPING: Dip each frozen sponge cake square into warm chocolate icing, then roll in shredded sweetened flaked coconut. Allow to harden on wire rack. Refrigerate to fully harden.
- Step 4
BE SURE TO CHECK OUT MY MANY OTHER RECIPE ARTICLES IN BUKISA! HAVE FUN AND HAPPY BAKING!