Saturday, January 16, 2010
GLUTEN FREE LAMINGTONS
I've been playing around with this sponge recipe for months trying to get it right. I'm not sure if it's because I used my new electric mixer that it finally worked, or if I just got the quantities right. This is an adapted recipe from Rowies Cakes that featured in Australian Parents Magazine in October 2008 - I used potato flour instead of cornflour.
Seeing as it is nearly Australia Day I thought it best to use the sponge to make lamingtons. If lamingtons aren't your thing you could cook the sponge in 2 round springform tins and once cooked and cooled sandwich fresh berries and whipped cream between the two layers and dust with icing sugar.
6 eggs, separated
300g caster sugar
Juice of 1/2 lemon
225g potato flour (available from Asian grocers and some supermarkets)
3C icing sugar (gluten free)
1C boiling water
coconut flakes or dessicated coconut
1. Preheat the oven to 180˚C. Grease and line 2 square cake tins.
2. Using an electric mixer, beat egg yolks, caster sugar and lemon juice on high speed for 10 minutes until the mixture is creamy and white. Reduce speed to low and gently blend in the potato flour for 2 minutes until thoroughly combined.
3. Using an electric mixer, beat the egg whites until shiny, firm peaks form. Use a spatula to fold in the creamed mixture until well combined. Pour into prepared tins and bake for 35 minutes or until golden. Cool in pan for 20 minutes, then turn out upside down onto a plate or cake stand.
4. Once cakes are cooled, cut off the edges and then cut into squares - whatever size you prefer.
5. Make the icing by sifting together the icing sugar and cocoa. Mix with melted butter and half of the boiling water, then gradually add more of the water until a consistency is reached where the icing will fall off the spoon but isn't too watery. Using two forks fork, dip the sponge squares into the mixture and then roll in the coconut. Allow to set on a wire rack.
Makes 32 small lamingtons.