Mango Lamington Roll
Ingredients:
- 3 eggs
- 100g caster sugar
- 100g self-raising flour
- 1-tablespoon cornflour
- Desiccated coconut, to sprinkle
- 250ml thickened cream
- 1 tablespoon icing sugar
- 90g mango jam (cooked from frozen mangoes)
- 100g shredded coconut
CHOCOLATE ICING
- 230g icing sugar
- 50g cocoa powder
- 20g butter
- 80ml milk
Method:
- Preheat oven to 200°C. Line a 25x30cm Swiss roll pan with baking paper, allowing the sides to overhang.
- Use an electric mixer to whisk eggs until thick and pale.
- Add sugar, 1 tablespoon at a time, and continue whisking until sugar dissolves. Sift flour and cornflour over egg mixture and gently fold until just combined. Pour into prepared pan; smooth surface.
- Bake for 10 minutes or until sponge is dry to the touch. Place a sheet of baking paper on a clean surface; sprinkle with a little desiccated coconut.
- Turn hot cake out onto paper. Remove lining; gently roll up sponge from one short end. Roll in a clean tea towel and set aside to cool completely.
- Use an electric mixer to whisk the cream and icing sugar mixture together until firm peaks form.
- Unwrap the sponge and spread evenly with jam. Top with the cream, leaving a 3cm border. Re-roll sponge, using the paper as a guide, to enclose the filling. Place on a wire rack over an oven tray.
- To make the chocolate icing, combine the icing sugar, cocoa powder, butter and milk in a heatproof bowl. Place over a saucepan half-filled with simmering water and stir for 3-4 minutes or until icing is smooth and runny. Remove from heat and carefully spoon evenly over the sponge roll.
- Place the coconut on a large tray. Roll the sponge into the coconut to coat. Set aside for 30 minutes to set. Cut into slices to serve.
- Alternately, cut out 3cm rounds from the sponge, top the bottom layer with jam and cream and coat with chocolate icing and shredded coconut.