Keeping gluten free is pretty easy these days but I think there is a gluten free lamington vacuum that needs immedaite remediation. I realised the other day that Hugo has never had a lamington - quelle fromage (as my friend Stef says)!!!!!
So I set to work yesterday afternoon.
And thinking that it was going to be a fiddly exercise, I was thrilled to find that lamington making is in fact, a pleasure.
For the cake:
2/3 cup sugar
1 1/4 cups gluten free S.R. flour
1/4 cup warm water
A good pinch of salt
1/2 tsp vanilla essence
For the Icing (adapted from The Australian Women's Weekly book, 'The Cake Stall':
3 cups of icing sugar
A generous 1/3 cup of cocoa powder (or more to taste)
1 dessert spoon of butter
2/3 cup of milk
Grease and flour 33cm x 23 swiss roll tray (or biscuit tray with edges). Preheat oven to 180C. Beat eggs until thick and pale yellow, then slowly add sugar. Beat till glossy. Sift flour and salt together then fold through egg mixture. Fold in water and vanilla essence.
Pour into prepared tray and bake for about 15 - 20 minutes until the cake is cooked and golden.
In the meantime, heat butter, milk and sifted icing sugar and cocoa powder in a small saucepan over a low heat until it is of a shiny, dippable mixture.
Sprinkle a tea towel with icing sugar and turn out the cake onto it. Allow to cool then cut in half, spreading one side with raspberry jam and then sandwich the two pieces together.
Gently dip the lamington cakes into the icing, using a knife or spatula to ensure all areas are covered. Place the cakes into a bowl of dessicated coconut and cover, then place on a tea towel or biscuit rack to set.
Oh yes, then eat.
Lots of love,
p.s. My non gluten free family members raved about them which was wonderful as they get to have the real gluteny deal!