White lamingtons for Saturday

Recipe from: 9/1/2000 12:00:00 AM
Ingredients 13
Servings 22
Time

Ingredients

  • 375
    ml
    white sugar
  • 4
    extra-large eggs
  • 250
    ml
    milk
  • 75
    ml
    sunflower oil
  • 500
    ml
    cake flour
  • 20
    ml
    baking powder
  • 1
    ml
    salt
  • 5
    ml
    vanilla essence
  • ICING
  • 350
    g
    white chocolate, broken into squares
  • 350
    ml
    cream
  • 30
    ml
    plain yoghurt
  • 300
    g
    coconut for rolling
 

Method

± 25 minutes
 
Preheat the oven to 180 ºC (350 ºF). Butter a 33 x 27 x 5 cm oven tin or spray with nonstick spray. Line with baking paper and butter this as well. Beat the sugar and eggs together until thick and light. Boil the milk and oil together. Add the boiling milk mixture to the egg mixture in a thin stream, beating the mixture as you pour. Sift the flour, baking powder and salt together. Fold into the egg mixture. Add the essence and mix lightly. Turn the batter into the tin and bake for about 25 minutes or until golden brown and baked through. Allow the cake to cool in the tin before loosening the edges with a knife, if necessary. Carefully turn the cake out on to a wire rack. Remove the paper and allow to cool completely. Cut the cake into squares. ICING Heat the chocolate and cream over very low heat until the mixture is smooth. Stir occasionally. Allow to cool to room temperature before cooling completely in the fridge. Using a wire whisk, beat until thick and light. Add the yoghurt and mix. Cover the cake squares with the icing, then roll in the coconut. Leave in the fridge to set. Makes 22 lamightons.
 

Read more on: bake  |  dairy
 

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