The Lamington
With Missy
The Lamington
A kiwi classic! I grew up on these spongey goodies. Nothing beats a pie and a lamington for lunch.
Makes 12 cupcakes
Ingredients
2T ice water
6 large eggs, separated
1/4 tsp cream of tartar
1 cup white sugar
1 cup plain flour
1/4 tsp salt
1 tsp lemon juice
Shredded coconut, for dipping
Method
Preheat oven to 170C (150C fan forced). Line a cupcake pan
with liners.
Place ice water in a bowl with egg yolks and set aside.
In a separate bowl, beat egg whites until just frothy. Add cream of
tartar and continue beating until stiff. Set aside.
Beat egg yolks and water until they are lemon coloured. Add sugar
to beaten egg yolks gradually and mix well.
Combine flour and salt. Fold into yolks a third at a time,
incorporating well after each addition. Add lemon juice to yolk
mixture. Fold yolk mixture into egg whites.
Fill liners three-quarters full and bake for 20-25 minutes, or
until tops spring back when touched gently.
Cool in pan for 5 minutes, then remove and cool completely.
Frost with Chocolate Ganache, and dip frosted cupcakes into
coconut.
Chocolate Ganache
Ingredients
375g dark chocolate, chopped finely, or chocolate
melts
1 cup cream
1 cup icing sugar
Method
Place chocolate into a large metal bowl.
Heat cream in a saucepan, stirring occasionally. Do not let
boil.
Pour hot cream over chocolate and stir vigorously with a wooden
spoon, until chocolate has all melted and ganache is thick and
glossy.
Run mixture through a large sieve to get out any lumps.
Put ganache into fridge to cool. When ganache is completely cooled
and very thick and you are ready to use it, beat until smooth and
creamy. Add icing sugar. Mix well.
(Broadcast 27 September 2012)
