Raspberry Lamingtons

Ingredients
Original recipe by Kate Fay

Milk Sponge

• Butter for greasing
• 1 cup (200g) plain flour
• 1 tsp baking powder
• pinch of salt
• 3 eggs, separated
• 2/3 cup (140g) sugar
• 65ml milk
• 1/2 tsp vanilla extract

Coconut crisps

• 50g desiccated coconut
• 200g caster sugar
• 20g plain flour
• 100g cream

Raspberry icing

• 125g white chocolate
• 20g butter
• 250g icing sugar
• 1/2 cup milk
• 2 tbsp. raspberry powder

To finish

• 1 cup desiccated coconut
• whipped cream, for serving
• a few fresh raspberries

Method
Pre-heat the oven to 180C. Butter and flour a 16cm x 26cm sponge tin ( butter the tin).
Sift flour, baking powder and salt into a bowl and set aside. Whisk egg whites with an electric mixer until frothy and then gradually add sugar, continuing to whisk until a stiff meringue forms. Reduce and add egg yolks, one at a time, whisking until just combined.

Fold milk and the flour mixture alternately into the egg mixture, then fold vanilla in. Pour into the prepared tin, then bake for 20-50 minutes or until the cake springs back when lightly pressed. Allow to cool then cut into 12 mini squares.

Leave the oven at 180C for the coconut crisps. Line a baking tray with baking paper. Combine coconut, sugar and flour in a food blender ( processor). While the motor is running slowly pour in cream until it is incorporated (mixed)

Spread very thin strips of the coconut mixture on the baking paper ( or spread all over baking paper to make one large biscuit), then bake for 8-10 minutes until golden and crisp. Cool on wire rack. If you have baked a single sheet of biscuit, break it into smaller pieces.
For the icing, place the white chocolate and butter into a heatproof bowl set over saucepan of simmering water. Heat, stirring, until melted and smooth. Remove bowl from the heat and stir in icing sugar milk and raspberry powder, then whisk until smooth and combined.

To assemble, place desiccated coconut on a plate. Dip milk sponge squares in icing to coat, then roll in coconut. Serve lamingtons with whipped cream, whole raspberries and coconut crisps.

What I learned
The icing can be very sweet so do not put too much icing sugar.

For fun
If you are allergic to milk than replace it with almond milk our coconut milk. If you are allergic to butter then use coconut oil. Pour a glass of milk for a snack, it goes well with the lamingtons