Jaffa Lamington

SPONGE

STEP 1

Combine Sponge Mix, egg and water in a bowl.

STEP 2

Using a whisk, mix on slow speed for 1 minute. Scrape down.

STEP 3

Whisk on high speed for 8 minutes.

STEP 4

Whisk on slow speed for 1 minute.

STEP 5

Deposit into a paper-lined baking tin.

STEP 6

Bake at 200°C until baked through and lightly golden.

STEP 7

Transfer to wire racks to cool.

ORANGE LAMINGTON DIP

STEP 1

Bring the orange juice to the boil.

STEP 2

Add Lam-Kote Mix and whisk until the mixture is smooth.

STEP 3

Allow the mixture to cool slightly, but do not let it set.

ORANGE CUSTARD

STEP 1

Add the cold water and RAP Instant Custard Mix to a bowl.

STEP 2

Blend on low speed for 1 minute. Scrape down.

STEP 3

Using a whisk, mix on high speed for 5 minutes.

STEP 4

Return to slow speed and whisk in the orange pulp and zest.

STEP 5

Set aside.

Note: If orange pulp is not used, increase the orange zest to taste.

ASSEMBLY

STEP 1

Cut the sponge slab into squares.

STEP 2

Dip the lamington squares into the warm lamington dip, allowing any excess to drain on a wire rack.

STEP 3

Roll in desiccated coconut until completely coated.

STEP 4

Place in the refrigerator to set.

STEP 5

Once set, cut the lamingtons in half.

STEP 6

Pipe orange custard onto one half and sandwich together with the remaining half.