Rolled Lamingtons

Sponge 

3 eggs

1 cup castor sugar

1 1/2 cups flour

1/2 tsp baking powder

1 tsp vanilla essence

140ml milk

95g butter

Heat together milk and butter set aside.

Cream eggs, sugar and vanilla for 7 min until triple in volume. Sift together flour and baking powder.

Add the dry ingredients and milk mixture alternately to the whipped eggs. 

Pour the batter into a lined baking tray  31cm x 46cm.  Bake at 180C for 12 min.

Once baked, remove from the oven dust with icing sugar turn out on to a kitchen towel. Peel the baking paper away, dust with icing sugar and roll up to form a Swiss roll. Set aside to cool.

Vanilla cream

3/4 cup whipping cream 

2 Tblsp castor sugar

1 tsp vanilla essence 

Beat together till peaks and spread over the cooled sponge. Roll up tightly and slice to 5 cm.

Then freeze for 30 min.

Lamington glaze 

35g or 4 1/2 Tblsp cocoa powder

30g butter

100ml milk

330g icing sugar (sifted)

Dessicated Coconut

 In a saucepan on medium heat, combine cocoa, butter and milk. Whisk in the icing sugar.

Remove the cakes from the freezer, dip in the glaze then coat in coconut.