6 large eggs, at room temperature
3/4 cup (150 g) sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/3 cup (175 g) cake flour
2 1/2 ounces (70 g) melted unsalted butter, at room temperature
1 – 8oz jar Laura Ann’s Jams Raspberry Habanero
3 cup (200 g) unsweetened shredded coconut
(recipe adapted from recipe by David Lebovitz, fellow lover of all things French)
To make the spongecake, butter a 9-inch (23 cm) square cake pan and line the bottom with parchment paper. Preheat the oven to 350ºF.
- In the bowl of a stand mixer, whip the eggs and granulated sugar and salt on high speed for five to ten minutes, until thick and the batter forms a well-defined ribbon that remains on top of the batter when you lift the whip. Stir in the vanilla.
- Fold the flour into the egg mixture by putting the flour in a sifter or mesh strainer and sifting the flour over the top of the beaten eggs while simultaneously folding the flour in using a rubber spatula.
(You might want to steady the bowl on a damp towel, twisted and rolled up into a circle, or get someone to hold the bowl while you fold.) Fold in the melted butter until no streaks of butter are visible, but do not overfold.
- Scrape the batter into the prepared pan and bake for 30 minutes, or until the cake begins to pull away from the sides of the pan. Remove from oven and let cool completely.
- Once cool, unmold the spongecake onto a cutting board and remove the parchment paper. Trim the ends of the cake.
- Cut the cakes into sixteen squares. Using an icing spatula, spread a thin layer of the jam onto four sides of the one of the squares and dip into the coconut. While holding the sides that have been dipped in the coconut, spread jam on remaining two sides and finish by dipping in the coconut. Repeat with the remaining squares and enjoy!
Yields 16 lamingtons
Thanks to Michelle R,(ockstar) for the recipe idea & the photo!