Lamingtons

Sponge Cake

1. Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm slice pan (3cm deep). Line with baking paper, leaving a 2cm overhang on all sides.
2. Using an electric mixer, beat the margarine, sugar, and vanilla until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Sift half the flour over the margarine mixture. Stir gently to combine. Add half the a2 Milk® Full Cream and stir. Repeat with remaining flour and milk until just combined.
5. Spoon into the prepared pan and smooth the top.
6. Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
7. Stand in pan for 10 minutes, then turn out onto a wire rack. Cover with a clean tea towel and set aside overnight to firm up.

Raspberry Jam Filling

1. Place the raspberries, sugar, and lemon juice in a saucepan over medium-high heat.
2. Using a potato masher, crush the raspberries as they cook. Reduce heat to low and simmer for 15 minutes or until thickened.
3. For a smooth jam, blend with a stick blender. Transfer to a bowl, cover surface with plastic wrap, and refrigerate until cooled and set.

Assembly

1. Using a serrated knife, slice the cake horizontally into two even layers.
2. Spread the raspberry jam evenly over the bottom layer. Place the top layer back on.
3. Cut the filled cake into 15 pieces (5 rows x 3 columns).
4. Place the pieces in the freezer for 15 minutes to firm up — this makes dipping easier.

Chocolate Icing and Coating

1. Sift the icing sugar and cocoa powder into a large heatproof bowl. Add the softened margarine and boiling water. Stir until smooth.
2. Place the desiccated coconut in a shallow dish.
3. Working with one piece at a time, use two forks to dip each lamington into the icing, turning to coat all sides. Allow excess to drip off.
4. Transfer immediately to the coconut and toss to coat completely. Place on a wire rack set over a baking tray.
5. Repeat with remaining pieces. Allow to stand for 2 hours or until the icing is set.
6. Serve at room temperature. Store in an airtight container for up to 3 days.