This traditional Australian dessert is as pretty as a picture. It needs a little time and effort to prepare, but the results are impressive.

Ingredients

Lamingtons

• 250 g (1 C) butter
• 300 g (2 C) caster sugar
• 4 eggs
• 500 g (4 C) self-raising flour
• 1 ml salt
• 2.5 ml vanilla essence
• 250 ml (1 C) milk

Filling

• 200 g butter
• 200 g icing sugar
• 2 – 3 drops pink food colouring
• 45 ml – 65 ml (3 T – ¼ C) Rhodes Quality Strawberry Jam

Glaze

• 385 g (3 C) icing sugar
• 125 ml (½ C) milk
• 30 ml (2 T) butter
• a few drops of pink food colouring
• 250 g (2 C) desiccated coconut

Method

1. Cream the butter and the sugar using an electric mixer until pale and and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Sift together the flour and the salt.
4. Mix together the milk and the vanilla essence.
5. Alternating a few spoonfuls at a time, add the flour and the milk to the batter.
6. Spoon the batter into a rectangular baking pan/dish which has been sprayed with non-stick spray.
7. Bake the sponge in an oven which has been preheated to 180°C for 35 minutes or until the cake is golden and firm.
8. Remove from the oven and cool.
9. To make the filling, cream the butter until pale and light.
10. Beat in the icing sugar until smooth.
11. Beat in the pink food colouring.
12. Add 45 ml (3 T) Rhodes Quality Strawberry Jam and beat well.
13. Add extra Rhodes Quality Strawberry Jam as desired to taste.
14. Once the cake is completely cool, use a serrated knife to cut the cake in half horizontally.
15. Spread the strawberry filling in an even, thin layer in the middle and sandwich the cake back together.
16. Cover well with cling wrap and refrigerate overnight to set.
17. Trim the cake and cut into 12 equal sized pieces.
18. To make the glaze, place the icing sugar into a heat proof bowl and whisk in the milk.
19. Place the bowl over a saucepan of simmering water and stir until the icing is warm.
20. Whisk in the butter until melted.
21. Remove from the heat and add the pink food colouring until desired colour is reached.
22. Using two forks, dip each lamington in the glaze.
23. Allow any excess glaze to run off.
24. Roll the lamington in the coconut until evenly covered on all sides.
25. Leave to set on a tray lined with baking paper before serving.