You will need:
For the sponge:
- 225g caster sugar
- 45ml water
- 4 eggs, separated
- 1⁄2teaspoon vanilla essence
- 225g corn flour, make sure it is gluten-free (cornstarch)
- 1 teaspoon baking powder, gluten-free
- 1⁄2teaspoon fine salt
For the filling:
250g mixed fresh berries
90g St Dalfour Rhapsodie de fruits – Wild Berry **
300g cream, lightly whipped (optional)
For the coating:
4 tbs dutch cocoa
100g maple syrup
100ml hot water
2 cups desiccated coconut
Preheat your oven to 180C (350F). Line one large tray (25 x 30 x 4cm) with baking paper.
Get your egg whites ready to whisk in your mixing bowl. Set aside.
Sift the cornflour, baking powder and salt. Set aside.
In a small saucepan, place the sugar and water. Bring to a boil. Stir every now and then to dissolve the sugar. Allow to boil until the sugar is completely dissolved, and the mixture is translucent. Turn the heat down while you prepare the egg whites.
Beat the egg whites with an electric mixer (preferably a stand mixer) until stiff. Slowly drizzle in the hot sugar mixture with the mixer running. Turn your mixer to the highest setting and beat for 3 minutes. Remove the whisk and mix in egg yolks and vanilla by hand.
Fold the cornflour into the egg mixture. Pour into the prepared tin.
Use a palette knife to level the mixture.
Bake for 18-20 minutes. Press the sponge gently. If it springs back, it is cooked.
Turn the sponge out onto a wire rack or baking paper to cool upside down. Allow to cool completely before proceeding with the next step.
Carefully cut the sponge in half.
In a bowl, squash the berries with a fork. Stir in the jam. Spread this mixture onto one half of the sponge. If you are using cream, spread it over the jam. Place the other half of the sponge on top and press down gently.
Place in the freezer for at least 2 hours, or until frozen through. Freezing allows you to handle the cake easily, especially when coating with the chocolate and coconut, and stops the lamington from ending up as a sticky mess.
Trim any uneven edges from the cake and cut the cake into 12 even portions. Return to the freezer while you prepare the chocolate sauce.
In a small bowl combine the cocoa and maple syrup. Stir in the hot water.
Dip each piece of cake in the chocolate sauce, then roll in coconut.
Enjoy these little rippers!!