Lamington: Closure

I blogged some time ago about the sponge I made to make lamingtons, and then failed to mention the result:


The lamingstons were made for my birthday afternoon tea.  They went very quickly.

From Stephanie Alexander, The Cook’s Companion:

Cut day-old genoese sponge into 5 cm cubes and refrigerate.  Mix 1 part cocoa with 8 parts icing sugar, 1 part boiling water and 1 part melted butter to make icing and prepare a tray of dessicated coconut.  Impale a square of sponge on a fork and dip in icing, then in coconut.  Allow to dry on a wire rack before storing in airtight tins.

(Or eat immediately  🙂


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