5 large eggs, at room temperature
1 cup (240 ml) (225 gm) (8 oz) castor (superfine) sugar
1 teaspoon (5 ml) vanilla extract
1 ¼ cups (300 ml) (200 gm) (7 oz) cornflour (cornstarch)
1 ½ teaspoons (8 gm) baking powder
- Preheat oven to moderate 180°C/350°F/gas mark 4.
- Prepare a 4 ½ cm (1¾ inch) deep, 23cm x 33cm (9”x 13”) baking pan by lining with non-stick paper.
- In a stand mixer bowl place eggs, sugar and salt. Using the whisk attachment, beat on high for 15 minutes.
3 ¼ cups (780 ml) (400 gm) (14 oz) icing (powdered) sugar
1/3 cup (80 ml) (40 gm) (1-1/3 oz) cocoa powder
1 tablespoon (15 gm) (15 gm) (½ oz) butter, melted
½ to ¾ cup (120 ml to 180 ml) milk
Sift the icing sugar and cocoa into a heatproof bowl. Stir in the butter and ½ cup milk. Set the bowl over a pan of hot water. Stir until icing is smooth adding more milk to thin the icing if needed. I find I need more than ½ cup but not quite ¾ cup of milk.
To assemble the Lamingtons:
Cut the sponge cake into 24 rectangular pieces – 6 across and 4 down. To be particular you can trim the crusts. Dip each piece in the chocolate and then dip in your chosen topping. Place back on wire rack and allow to harden for 2 hours.