Lamingtons

 

 

Ingredients for Vanilla Sponge

• 1 1/4 cups all purpose flour
•  half cup caster
  sugar
•  half cup butter or
  margarine, or a aggregate of the two
• 1/4 cup cup milk
  (50 ml)
• 2 eggs
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla essence
• half tsp lemon zest

 

Ingredients
for Chocolate Sauce Coating

•  half cup milk
• 2
  tbsp cocoa powder
•  1 tbsp gentle butter
•  1 cup icing sugar
•  100 gm semi sweet chocolate,
•  grated 1 cup desiccated coconut (or as needed)

 Instructions

 First, prepare the cake. Grease and line an eight inch rectangular pan. Preheat the oven at 180 C. As always, make certain that your substances are at room temperature earlier than you begin. Sieve the flour with
the salt and baking powder.

 In a bowl, beat the butter/margarine with the
sugar till mild and fluffy. Add the eggs one after the other and beat nicely, scraping down the edges to make certain everything is nicely combined. Add half the flour and beat it in, then
the milk and observed with the aid of using the remaining flour. Do now no longer over-blend as soon as the flour is going in. Finally fold withinside the lemon zest and vanilla essence.
Pour the batter into the prepared pan and bake for 25-30 minutes or till a toothpick inserted withinside the centre comes out clean.

 Remove the cake directly to a wire rack and let it cool completely. Then wrap it
up and refrigerate or freeze for a little while, which makes it less difficult to break up the squares neatly. Divide the
cake into 16 or 20 squares.

 Make the chocolate sauce with the aid of using melting collectively the chocolate, butter, and milk
in a heatproof bowl set over a pan of simmering water. Remove the bowl from the
pan of simmering water whilst smooth, then whisk withinside the powdered sugar and cocoa powder.

 Pour the desiccated coconut onto a plate.

 Dip every cake rectangular first into the chocolate sauce,
then roll it withinside
the
coconut. Set on rack to dry. Repeat till all are done.

Store
those little treats in an airtight box and they’ll stay wet and deliciously gentle for as much as five days. Refrigerate in case you plan on storing them longer.