Choc frosting: 250g icing sugar 1/4C cocoa 1/4C hot non fat soy milk
1. Preheat oven to 175 (350) 2. Beat the egg whites until fluffy then add the sugar slowly and beat until well smooth. 3. add vanilla, coconut essence, lemon zest and juice.. 4. Sift in the combined flour and cornflour and lightly fold through. 5. Spoon into lamington tin lined with baking paper and bake 30-35 mins until cooked through. 6. Allow to cool in tin before turming onto rack. 7.To make the icing sift the icing sugar and cocoa powder into a bowl. 8. Add a little of the hot soy milk (not all at once) and mix to form a smooth runny paste. 9. Cut the sponge into small squares and dip into the runny icing mixture. Coat well. 10. Place onto a plate and allow to set.
I didn't have time to do all the aussie to american conversions on this one but for any non-aussie who hasn't tried lamingtons they are fantastic. They are normally coated with des. coconut after the chocolate but I have left that off for the sake of our IBS health.
-------------------- What lies behind us and what lies before us are tiny matters compared to what lies within us.
Attention Aussies(and everyone else who may enjoy them!) - "Almost lamingtons"