VANILLA SPONGE:
 500 ml (2 cups) Castor Sugar
 4 large eggs
 250 ml (1 cup) oil
 5 ml (1 teaspoon) vanilla essence
 750 ml (3 cups) flour, sifted
 15 ml (1 Tablespoon) baking powder
 250 ml (1 cup) milk
 Desiccated coconut for coating
CHOCOLATE COATING:
 500 ml (2 cups) White Sugar
 250 ml (1 cup) hot water
 45 ml (3 Tablespoons) cocoa powder
 15 ml (1 Tablespoon) butter or brick margarine

1

Whisk castor sugar and eggs in a mixer until light and fluffy.

2

Add oil and vanilla essence, mix well.

3

Add sifted flour and baking powder to mixture alternatively with milk.

4

Pour the creamed mixture into a greased oven tray and bake in a preheated oven at 180ºC for 25 - 30 minutes or until golden brown.

5

Allow to cool and cut into squares.

CHOCOLATE COATING:
6

Heat sugar, cocoa, butter and water until bubbly.

7

Allow to cool, dip sponge squares into sauce and roll in coconut.

Ingredients

VANILLA SPONGE:
 500 ml (2 cups) Castor Sugar
 4 large eggs
 250 ml (1 cup) oil
 5 ml (1 teaspoon) vanilla essence
 750 ml (3 cups) flour, sifted
 15 ml (1 Tablespoon) baking powder
 250 ml (1 cup) milk
 Desiccated coconut for coating
CHOCOLATE COATING:
 500 ml (2 cups) White Sugar
 250 ml (1 cup) hot water
 45 ml (3 Tablespoons) cocoa powder
 15 ml (1 Tablespoon) butter or brick margarine

Directions

1

Whisk castor sugar and eggs in a mixer until light and fluffy.

2

Add oil and vanilla essence, mix well.

3

Add sifted flour and baking powder to mixture alternatively with milk.

4

Pour the creamed mixture into a greased oven tray and bake in a preheated oven at 180ºC for 25 - 30 minutes or until golden brown.

5

Allow to cool and cut into squares.

CHOCOLATE COATING:
6

Heat sugar, cocoa, butter and water until bubbly.

7

Allow to cool, dip sponge squares into sauce and roll in coconut.

Lamingtons