Ingredients
2 (450g total) unfilled sponge cake slabs (see note)
450g (3 cups) icing sugar mixture
50g butter, at room temperature
125ml (1/2 cup) hot water
4.40 gm vanilla extract
160ml (2/3 cup) thickened cream, whipped to firm peaks
Hundreds and thousands, to decorate
Step 1
Use a small serrated knife to remove the brown crust from the sponge slabs . Cut each slab into 6 even pieces.
Step 2
Sift the icing sugar into a bowl and add the butter . Pour the hot water and vanilla over the butter to melt. Stir until smooth.
Step 3
Use a small serrated knife to cut sponge pieces in half horizontally. Spread bases with a little whipped cream , then replace tops. Place in the fridge for 15 minutes to firm slightly.
Step 4
Spread the hundreds and thousands over a plate. Use 2 forks to carefully dip a lamington in the icing mixture to coat. Tap forks on side of bowl to remove excess. Carefully roll in hundreds and thousands, patting to coat. Place on a wire rack. Repeat with remaining lamingtons, icing mixture and hundreds and thousands. Place in the fridge for 15 minutes or until firm.
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