Each year, during the "Lamington Drives", Australian parents are bullied by crazed children into buying dozens of factory-made cakes in a fundraising frenzy. But homemade and filled with good jam, they're a joy, oozing redness with every bite.
75g unsalted butter, softened
150g caster sugar
1 tsp vanilla extract
2 large eggs, separated
200g self-raising sponge flour
2½ tbsp cornflour
½ tsp baking powder
150ml milk
For the chocolate dip
4 tbsp cocoa
125g icing sugar
125ml boiling water
25g dark chocolate, chopped
125g high-fruit jam
100g desiccated coconut
Line a deep 17cm square tin with non-stick baking parchment. Heat the oven to 180C/350F/gas mark 4. Using an electric mixer, beat the butter with 100g caster sugar, the vanilla and egg yolks for three minutes, until fluffy. In another bowl, beat the whites to a soft meringue with the remaining sugar. Sift the flour, cornflour and baking powder. Beat the milk and flour with the yolk mix until smooth, then beat through the meringue and scrape into the tin. Bake for 35 minutes, or until a toothpick comes out clean when inserted.