Preheat the oven to 170C or 340F. Line an 8"x12" inch baking dish with Parchment paper. In a large mixing bowl, add the granulated sugar. Break in the eggs in this bowl and beat the eggs and sugar until it gets light, pale and thick. You need to beat it at high speed for about 2-3 minutes. You can beat using a handheld mixer or stand mixer.
Now, sift the flour and baking soda in this wet mixture. Fold them using a rubber or wooden spatula. Be very slow and careful while folding the dry mixture with the wet. You do not want to hurry and knock off all the air which you just created in the wet mixture by beating them. Do not overmix or the cake will be dense.
Add melted butter to this mixture and gently fold until combined. Transfer this cake batter to the lined baking dish. Bake for 25-30 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool down to room temperature and then Freeze for 2 hours or refrigerate covered with a plastic wrap overnight.
Combine Granulated Sugar, Cocoa Powder, Melted Butter, and Evaporated Milk in a bowl. Whisk until combined. Spread desiccated coconut in a shallow bowl. Trim off the edges of the cake and cut the Cake into equal-sized squares. You should get about 15 squares. Now, dip the sponge in the chocolate icing and roll using two forks until coated on all sides. Place them in the shallow bowl of desiccated coconut. Coat evenly on all sides. Transfer to a tray. Repeat with all the remaining sponges. If you want to add jam and cream, cut 2/3 part from the top of the Lamington. Whip, cream and sugar and take it up in a piping bag. Spread jam in an even layer over the halved Lamington and then pipe a dollop or two of the cream over it. Serve immediately or refrigerate until you serve.
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @recipemagik or tag @recipemagik