Lime lamingtons

A twist on traditional lamingtons. When making the jelly, add lime or lemon juice to the boiling water for extra tang. Make your own sponge cake or buy a 500g sponge cake from the supermarket.

Cake

4	Eggs
1 pinch	Salt
¾ cup	Caster sugar
¾ cup	Flour
¼ cup	Cornflour
1 tsp	Baking powder

Jelly

1 ½ cups	Water
¼ cup	Fresh lime juice, or lemon
2	Kaffir lime leaves, optional
1 packet	Lime jelly crystals, 85g (Main)

Garnish

1 cup	Cream
1 cup	Strawberries, or raspberries
1 cup	Desiccated coconut (Main)

Directions

1. To prepare the sponge, set the oven to 190C.
2. Lightly grease and line a 24cm x 18cm lamington pan, ensuring the baking paper is about 2cm above the edge.
3. Beat the eggs, salt and caster sugar until thick and creamy and the sugar is dissolved.
4. Gently fold in the sifted flours and baking powder. Pour into the prepared pan.
5. Bake for 15 to 20 minutes or until cooked. Invert on to a rack to cool.
6. Combine the lime or lemon juice, water and kaffir lime leaves in a saucepan and boil for two minutes.
7. Stir into the jelly crystals. Cool and refrigerate until it has reached an egg-white consistency.
8. Trim the brown edges from the sponge. Cut the sponge into 4cm x 4cm cubes.
9. Dip each side into the jelly to coat. Gently roll in the desiccated coconut. Refrigerate to set.
10. To serve, split the lamingtons in half and fill with whipped cream.
11. Pile on a serving plate and garnish with berries.