Here is a recipe for making lamington cakes. Lamingtons are also known as (krimpvarkies in afrikaans) This makes an excellent tea time treat and makes a wonderful addition in any lunch box.
sponge cake5 eggs at room temperature
60g unsalted butter, melted and cooled
3/4 cup castor sugar
Select a 20cm x 28 cm lamington tin or a 24cm x 5 cm deep round cake tin and brush with some of the melted butter. dust with plain flour and tap to dislodge excess. preheat oven to 180 degrees C.
Beat eggs and sugar in an electric mixer until very thick and mousse-like (this will take about 10 mins). sift 150g flour over egg mixture and fold in thoroughly but lightly using a large metal spoon. trickle cooled melted butter down sides of bowl and fold in thoroughly. pour into tin and bake for 15-18 mins until top of cake feels springy to the touch (but don't open oven door before 15 mins has elapsed!). allow cake to cool for a few minutes in tin then turn out onto a clean tea towel and leave until completely cold.
to turn the sponge into lamingtons
cut the sponge into 5 cm cubes and place covered in the fridge. Mix 1 part Dutch cocoa with 8 parts icing sugar, 1 part boiling water and 1 part melted butter to make the icing. Prepare a tray with desiccated coconut. Stab a square of sponge with a fork and dip in the icing then roll inthe coconut. allow to dry on a wire rack before storing in airtight tins.