After endless search of a good sponge recipe with very little butter, I finally found one, but have tweaked it a little. The coating was a little runny, and after making it, I realised that other recipes uses butter, so mine soaked into the cake a little, but it tasted alright. However, next time, I'll try the butter and chocolate recipes. Anyway, enjoy the recipe.
3/4 cup sugar
1 cup self raising flour
1 tablespoon cornflour
1/3 cup warm water (not hot off the kettle)
- Add the butter into the cup of water, and allow the butter to melt in the water.
- Beat eggs it has doubled and almost tripled in volume whilst adding a little sugar at a time until all sugar has been added. This takes roughly 10 mins.
- Sift flours into the egg mixture and fold until combined.
- Add the butter-water into the mixture and fold gently but quickly.
- Pour mixture into a pre-lined 8" round baking tin.
- Place tin in a preheated oven at 180 degrees Celcius for 25 mins.
3 cups icing sugar
1/2 cup cocoa powder
1 tbsp hot water
2 tbsp milk
- Sift icing sugar and cocoa powder together into a bowl.
- Add milk and enough water to make the cocoa mixture into an icing consistency.
- Dip the sides of the cut and cooled squares of sponge cakes into the icing.
- Place on a bed of shredded coconut and roll lamingtons in the coconut until well covered.