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Lamingtons with Clover Soy milk

Lamingtons with Clover Soy milk

Lamingtons with Clover Soy milk

By Abbigail damon

For the cake:
185g cake flour

1Tbsp baking powder
40g corn flour
200g salted butter, softened
230g castor sugar
1Tbsp vanilla paste
3 eggs, at room temperature
125ml Clover Soy milk, at room temeprature

For the chocolate syrup: Combine over low heat for 5-6 minutes until well incorporated
1 cup cocoa powder

1 ½ cups Clover Soy milk
1 ¼ cup sugar
Desiccated coconut to dust

Preheat the oven to 180C and grease a 20cm square or rectangular baking tin lined with baking paper. Sift the flour, baking powder and corn flour together and set aside.

Cream the butter and sugar until light and fluffy. Gradually whisk in the eggs, vanilla and milk before folding into the flour mixture. Mix to form a smooth and lump free pale yellow batter.
Pour into the prepared baking tin and bake for 30-35 minutes or until done.
Allow to cool in the tin for 5 minutes before turning out onto a wire rack, leave to cool completey.

Cut the sponge cake into even rectangles or squares and quickly dip into the cooled syrup (don’t dip for too long as it will fall apart.
Coat in a generous amount of coconut, leave to dry for a few minutes and serve

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