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How to Make Peach Lamingtons
Method
Make the sponge cake:. Preheat oven to 180°C (160°C fan-forced). Line a 20cm x 30cm cake tin with baking paper. Sift flour and baking powder together. Beat butter, sugar and vanilla in a large mixing bowl with electric beaters for 1-2 minutes or until light and fluffy. Add eggs, one at a time, while beating. Fold in half the flour and half the milk. Repeat with remaining flour and milk. Pour the batter into the prepared tin and bake for 25 minutes or until a skewer inserted into the centre comes out clean. Stand the sponge for 5 minutes before lifting from tin onto a wire rack to cool. Cut the sponge into 15 squares, cutting off smooth edges. Freeze for 1 hour. For the icing: Blend the peach, icing sugar and butter in a food processor until smooth. It should have the consistency of syrup. If a little thick, add 2-3 teaspoons of boiling water until correct consistency. Place the icing in a bowl and the desiccated coconut in a large baking dish. Dip one piece of sponge at a time into the icing and coat all sides. Immediately roll in coconut, turning to coat completely. Repeat with remaining pieces. For the filling: Beat the cream and sugar in a bowl with electric beaters until soft peaks form. Cut coated lamingtons in half horizontally. Spread with jam and top with a dollop of cream and sliced peaches. Top with lid. Store in fridge until ready to serve.
