Aussie Food: Lamingtons Small squares of plain cake, dipped in melted chocolate and sugar and coated in desiccated coconut.
SPONGE CAKE
3 eggs
1/2 cup castor sugar
3/4 cup self-raising flour
1/4 cup cornflour
15g (1/2oz) butter
3 tablespoons hot water

Beat eggs until thick and creamy. Gradually add sugar. Continue beating until sugar completely dissolved. Fold in sifted SR flour and cornflour, then combined water and butter. Pour mixture into prepared lamington tins 18cm x 28cm (7in x 11in).

Bake in moderate oven approximately 30 mins. Let cake stand in pan for 5 min before turning out onto wire rack.

CHOCOLATE ICING
3 cups desiccated coconut
500g (1lb) icing sugar
1/3 cup cocoa
15g (1/2oz) butter
1/2 cup milk

Sift icing sugar and cocoa into heatproof bowl. Stir in butter and milk. Stir over a pan of hot water until icing is smooth and glossy. Trim brown top and sides from cake.
Cut into 16 even pieces. Holding each piece on a fork, dip each cake into icing.
Hold over bowl a few minutes to drain off excess chocolate. Toss in coconut or sprinkle to coat. Place on oven tray to set. (Cake is easier to handle if made the day before.
Sponge cake or butter cake may be used. May be filled with jam and cream.)

BARON LAMINGTON
Rt Hon Charles Wallace Alexander Napier Cochrane Baillie, Baron Lamington, GCMG, Governor of Queensland from 9 April 1896 to 19 December 1901.

Whilst the origin of the name for the lamington cake cannot be accurately established, there are several theories. One of these theories is that it was originally the slang term for the homburg hat, worn by Baron Lamington, and these cakes were named for him.

Another theory is that they were named after Lady Lamington, the wife of the Governor.
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