For the Genoise Sponge
- 300g sugar
- 300g eggs
- 300g plain flour
- 125g melted butter
For the Buttercream
- 100g caster sugar
- 30ml water
- 60g egg yolks
- 225g softened butter
- 60ml whiskey
For the Chocolate Glaze (make just before you want to finish the lamingtons)
- 250g icing sugar
- 60g cocoa powder
- 25g butter
- 50ml boiling water
- 150g jam
- 200g coconut
- large rectangle or square mould
This recipe is made in four stages
Preheat the oven to 180 degrees and line 2 baking trays with baking paper. Whisk eggs and sugar over a bain-marie and heat to 37 degrees C. remove from the heat and whisk until ribbon stage, it will start to turn white and thicken up, this gives the sponge the fluffy texture you are looking for.
Carefully fold the flour through the egg and sugar mix, when it is nearly done, take two large spoonsful's and emulsify through the melted butter, once emulsified add back to the mix, continute to fold everything together.
Spread equally across the two lined trays using a spatula. Bake in the preheated oven for around 10-12 minutes until golden.
Place sugar and water in a pan and heat to 127 degrees C.
Whisk egg yolks in a mizer, turn on to the highest speed and very slowly pour the boiling sugar syrup into the egg yolks. Keep the machine on high until the mixture comes down to room temperature and is nicely aerated.
Start adding the softened butter in slowly with the machine still on high until all is mixed in, then add the whisky. If the mixture starts to split, add a dash of icing sugar to bring it back.
*Make this just before you want to finish and serve the lamingtons
Place icing sugar and cocoa powder in a bowl and whisk in the boiling water until you have a nice glaze consistency, (you might need more or less boiling water) then whisk in the butter.
Line a tray with baking paper. Cut the sponge sheets with a rectangle or square mould, you will need three layers. Place the mould onto the baking paper and lay the first sponge layer down. Spread the butter cream evenly at the same thickness as the sponge. Add another layer of sponge on top and press down gently. Spread the jam evenly and add the last layer of sponge on top. Freeze overnight.
Remove from the freezer and cut into even sized squares. Make the chocolate glaze (as above), dip the frozen lamingtons into the chocolate glaze, then place into the coconut.