Lamingtons
 
Makes 24
Ingredients
  • 8 eggs, at room temperature (400 grams)
  • Finely grated zest of ½ lemon (4.5 grams)
  • 2 vanilla beans, seeds scraped and reserved
  • 1⅓ cups (275 grams/9½ ounces) caster (superfine) sugar
  • 2¼ cups (275 grams/9½ ounces) self-raising flour*
  • 1 teaspoon (5 grams) baking powder
  • ¾ cup plus 2 tablespoons (200 grams/ 7 ounces) unsalted butter, melted
  • Raspberry jam as needed
Instructions
  1. Preheat the oven to 180°C (350°F). Grease a 33x23x5-centimeter (13x9x2-inch) square nonstick cake tin. Line the base and sides with baking paper cut to size.
  2. Using an electric mixer, whisk the eggs, lemon zest, vanilla seeds and sugar on medium-high speed for 20 minutes. The mixture should be thick and pale.
  3. Sift the flour with the baking powder, then gently fold this into the egg mixture using a spatula.
  4. Gently whisk cooled, melted—but still liquid—butter into the batter.
  5. Bake in the oven for 25 to 30 minutes until cooked through. A skewer inserted into the centre of the sponge should come out clean. Remove from the oven and leave the sponge to cool in the tin completely.
  6. Remove the sponge from the tin and trim any brown edges off with a serrated knife. You should be left with a clean, square sponge with the approximate dimensions of 30x20x2 centimeters (12x8x2 inches).
  7. Use a sharp knife to cut the sponge into 24 (5-centimeter [2-inch]) cubes. Freeze any trimmed sponge to fold into ice cream another time.
  8. Take a melon baller and scoop out two balls from the sponge. Fill the cavity with raspberry jam from a piping (icing) bag and plug the hole with the first scooped sponge ball. Fill all 24 sponge cubes and place them, covered with plastic wrap, in the refrigerator for 1 hour to harden slightly before covering with chocolate.
Notes
*Also known as self-rising flour, this flour is a combination of flour, a leavening agent, and salt.
Recipe by Bake from Scratch at https://bakefromscratch.com/lamingtons/