A twist on traditional lamingtons. When making the jelly, add lime or lemon juice to the boiling water for extra tang. Make your own sponge cake or buy a 500g sponge cake from the supermarket.
|¼ cup||Fresh lime juice, or lemon|
|2||Kaffir lime leaves, optional|
|1 packet||Lime jelly crystals, 85g|
- To prepare the sponge, set the oven to 190C.
- Lightly grease and line a 24cm x 18cm lamington pan, ensuring the baking paper is about 2cm above the edge.
- Beat the eggs, salt and caster sugar until thick and creamy and the sugar is dissolved.
- Gently fold in the sifted flours and baking powder. Pour into the prepared pan.
- Bake for 15 to 20 minutes or until cooked. Invert on to a rack to cool.
- Combine the lime or lemon juice, water and kaffir lime leaves in a saucepan and boil for two minutes.
- Stir into the jelly crystals. Cool and refrigerate until it has reached an egg-white consistency.
- Trim the brown edges from the sponge. Cut the sponge into 4cm x 4cm cubes.
- Dip each side into the jelly to coat. Gently roll in the desiccated coconut. Refrigerate to set.
- To serve, split the lamingtons in half and fill with whipped cream.
- Pile on a serving plate and garnish with berries.