Ingredients

Stage 1 Sponge

600g Whole egg 106026

550g Water

1.5kg AM Cake Mix Super

Sponge Mix 50036352

Lamington dip (topping)

2kg Icing Mixture 60105954

60g Unsalted butter

600ml Boiling water

50g AP Kularome Lemon 1L 50105488

50g AP Kularome Apple 1L 50105502

Finishing

1kg Desiccated coconut

1.5kg Mock cream

Method

1. Place Whole Egg and water into mixing bowl, then add AP Super Sponge Mix.
2. Using whisk, blend on 1st speed for 1 minute. Scrape down bowl.
3. Whisk on 3rd speed for 10 minutes for a light, open texture.
4. Deposit batter into a paper lined sponge full sheet tray (66cm x 45.7cm). Bake at 180°C for about 25 minutes. Cool completely.
5. Trim edges and cut into 6cm squares (approx. 55 squares, allowing for trim loss).
6. Lamington dip: whisk icing sugar, unsalted butter and boiling water until smooth. Divide into 2 bowls and add AP Kularome Lemon to one bowl and AP Kularome Apple to the other. Keep warm.
7. Dip squares into the lamington dip and place on wire rack, allowing excess to drip off.
8. Roll through desiccated coconut and place on wire rack for about an hour to allow the dip to set.
9. Once set, slice each lamington in half and fill with approx. 30g mock cream.