Jam And Cream Lamingtons

1. 1

   Cut the sponge cake in half horizontally. Spread the base with jam. Spread the remaining half with cream and sandwich back together. Place on a baking sheet. Chill 15 mins, until firm. Cut into 15 even squares.

2. 2

   In a large heatproof bowl, sift together powdered sugar, cornstarch and cocoa. Gradually add the milk and melted butter. Mix until smooth. Place the bowl over a saucepan of gently simmering water and heat gently, stirring, until the mixture thickens slightly and coats the back of the spoon.

3. 3

   Using forks, dip the squares in the icing to coat. Drain off excess and roll in the coconut. Place on a wire rack and chill until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.