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1
Note: It is important to have all ingredients at room temperature to prevent the cake mixture curdling.
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2
Grease and line a shape of Australia or a 25cm deep round or square cake tin on the bottom and sides with baking paper.
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3
Place butter, caster sugar, vanilla extract or essence and eggs into a large bowl.
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4
Sift in self-raising flour and cornflour.
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5
Add milk and beat on a low speed of an electric mixer until all ingredients are combined.
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6
Increase speed to medium and beat for 3 minutes until mixture is thick and creamy.
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7
Pour into lined cake tin and bake at.
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8
160C for 50-60 minutes.
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9
When cooked allow to stand for 10 minutes before inverting on a wire rack to cool.
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10
Lamington Icing: Sift icing sugar and cocoa into a medium bowl.
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11
Add melted butter and boiling water and stir until smooth.
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12
Place cake onto a wire rack with a tray underneath and carefully drizzle and spread top and sides with the icing, allowing any excess to dribble onto tray beneath.
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13
Coat evenly with coconut on the sides and top of the cake and place aside to set.
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14
When set, using a sharp knife cut the cake in half horizontally and set the top aside icing side up on a piece of baking paper (this will make it easier to handle).
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15
Carefully remove the bottom half of the cake from the wire rack and place onto a serving platter.
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16
Spread with jam allowing some to dribble onto serving plate and spoon on whipped cream.
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17
Place top part of cake onto cream and refrigerate until serving time.
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18
Serve cut into pieces or wedges.
