For the sponge:
- 110g softened butter
- 3/4 cup sugar
- 1/4 cup milk
- 2 eggs
- 1 cup self-raising flour
- 1 tbsp cornflour
- 1/2 tsp baking powder
- 1 tsp lemon juice
- 1 tsp vanilla essence
- Pinch of salt
For the dipping sauce:
- Preheat oven to 180 degrees (170 degrees fan forced) Line a square 20cm cake tin with baking paper and grease any uncovered sides.
- To make the sponge: sift flours and baking powder into a medium mixing bowl. Add all remaining cake ingredients and beat using an electric mixer on medium high for about 5 minutes. The mixture will become pale and light. Transfer into the tin and bake for 30-35 minutes or until just golden on the top and cooked through.
- Allow cake to cool before placing it in the fridge for about 20 minutes and cutting into fingers or squares. I like to remove the side crusts too, it makes the lamingtons even more meltingly soft.
- To make the dipping sauce: peel and puree mango, making sure the pulp is at room temperature. Pass through a sieve to remove any fibrous matter from the fruit. In a microwave safe bowl, melt the white chocolate. Combine all ingredients in a large mixing bowl and mix until smooth.
- To make the lamingtons: dip each square or bite-sized piece in the sauce to cover lightly. Then dip in dessicated coconut and roll around to make sure it’s covered completely. Store in the fridge until serving time.
Recipe by Martyna Angell, The Wholesome Cook.