Coconut and Cherry Lamingtons
Ingredients
3 egg whites
3 egg yolks
100 g caster sugar
1 tsp. vanilla extract
150 g plain flour
1 tsp. baking powder
50 g butter, melted
3 gelatine leaves
water, as needed, cold
300 g cherry jam
150 g cherries, pitted
150 g desiccated coconut
cherries, as needed
Instructions
STEP 1/5
Separate the eggs.
Sift the flour.
Melt the butter.
STEP 2/5
Pre-heat the oven to 180°C.
Line the square tin with parchment paper.
Connect the whisk attachment to power handle.
STEP 3/5
Add the first item of Ingredients 1 (egg white) to a large bowl.
Whisk until stiff peaks formed and set aside.
Add the next three items of Ingredients 1 (egg yolks, sugar, vanilla) into a clean large bowl.
Whisk until the mixture is pale, fluffy and doubled in volume.
Transfer the egg whites into the yolk mixture.
Carefully fold in until roughly combined.
Sift the next two items of Ingredients 1 (flour, baking powder) over the large bowl.
Add the remaining Ingredients 1 (melted butter) into the bowl.
Gently fold together until evenly combined, trying to keep as much air in as possible.
Pour the mixture into the prepared tin.
Bake at 180°C for 25 minutes until golden.
Remove from the oven and let cool slightly.
STEP 4/5
Add the first two items of Ingredients 2 (gelatine leaves, water) into a small bowl.
Soak for 5 minutes until soft.
Add the next two items of Ingredients 2 (cherry jam, cherries) into a saucepan.
Heat over a low heat until the jam has melted.
Add the soaked gelatines leaves into the saucepan.
Stir until dissolved.
Remove the whisk attachment.
Connect the hand Blender Attachment to power handle.
Blend the jam mixture until smooth and set aside
Remove the warm sponge from the tin.
Cut into equal squares.
Dip each square into the cherry mixture until coated.
Roll in the remaining Ingredients 2 (coconut) until coated and let cool.
STEP 5/5
Serve with fresh cherries.
Coconut and Cherry Lamingtons
Ingredients
3 egg whites
3 egg yolks
100 g caster sugar
1 tsp. vanilla extract
150 g plain flour
1 tsp. baking powder
50 g butter, melted
3 gelatine leaves
water, as needed, cold
300 g cherry jam
150 g cherries, pitted
150 g desiccated coconut
cherries, as needed
Instructions
STEP 1/5
Separate the eggs.
Sift the flour.
Melt the butter.
STEP 2/5
Pre-heat the oven to 180°C.
Line the square tin with parchment paper.
Connect the whisk attachment to power handle.
STEP 3/5
Add the first item of Ingredients 1 (egg white) to a large bowl.
Whisk until stiff peaks formed and set aside.
Add the next three items of Ingredients 1 (egg yolks, sugar, vanilla) into a clean large bowl.
Whisk until the mixture is pale, fluffy and doubled in volume.
Transfer the egg whites into the yolk mixture.
Carefully fold in until roughly combined.
Sift the next two items of Ingredients 1 (flour, baking powder) over the large bowl.
Add the remaining Ingredients 1 (melted butter) into the bowl.
Gently fold together until evenly combined, trying to keep as much air in as possible.
Pour the mixture into the prepared tin.
Bake at 180°C for 25 minutes until golden.
Remove from the oven and let cool slightly.
STEP 4/5
Add the first two items of Ingredients 2 (gelatine leaves, water) into a small bowl.
Soak for 5 minutes until soft.
Add the next two items of Ingredients 2 (cherry jam, cherries) into a saucepan.
Heat over a low heat until the jam has melted.
Add the soaked gelatines leaves into the saucepan.
Stir until dissolved.
Remove the whisk attachment.
Connect the hand Blender Attachment to power handle.
Blend the jam mixture until smooth and set aside
Remove the warm sponge from the tin.
Cut into equal squares.
Dip each square into the cherry mixture until coated.
Roll in the remaining Ingredients 2 (coconut) until coated and let cool.
STEP 5/5
Serve with fresh cherries.