Jam and cream lamingtons

Instructions

1. Preheat the oven to 180˚C (160˚C fan-forced) and line the base of a 20 cm square baking tin with baking paper. Combine the eggs, yolks and caster sugar in a medium bowl and whisk to combine. Place the bowl in a bowl of warm water (around 60˚C) and whisk until the eggs loosen (you should be able to pull the whisk out with the eggs flowing relatively smoothly from the wires) and feel warm to the touch. Beat at medium-high speed with electric beaters until foamy and holding a ribbon.
2. Sift together the flours and baking powder and gently whisk into the egg mixture, in 3 batches. Heat the vegetable oil to around 40˚C and whisk into the batter. Pour the mixture into the baking tray and smooth the top with a spatula. Drop the tray a few times to remove large bubbles and bake for about 25 minutes until a skewer inserted into the cake comes out clean. Remove from the oven and cool to room temperature.
3. For the icing, combine the icing sugar, cocoa powder, butter and add about ½ a cup of boiling water, whisking to a smooth, thin icing.
4. For the filling, whisk together the filling ingredients in a large bowl, then transfer to a piping bag.
5. To finish the lamingtons, place the desiccated coconut in a tray, ready for dipping. Trim the sponge cake edges and cut into either 4 or 9 pieces, depending on the size you want your lamingtons. Dip the cake pieces into the icing and immediately coat with coconut and slice in half. Spread the cut side down half with raspberry jam, then pipe the cream mixture over and top with the second piece of lamington and serve.