Sponge & Filling Method
- Preheat oven to 180°C/160°C fan-forced. Grease a 4.5cm deep, 23cm x 33cm (base) roasting pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.
- Using an electric mixer, beat eggs, sugar and vanilla together for 8 minutes or until mixture becomes thick and creamy.
- Meanwhile, triple-sift cornflour, self-raising flour and plain flour together. Sift over egg mixture. Using a spatula or whisk, fold in flours until just combined. Fold in butter. Pour mixture into prepared pan. Bake for 25 to 30 minutes or until sponge is golden and just firm to touch. Turn onto a wire rack lined with baking paper. Cool completely. Trim edges of sponge. Cut sponge into 24 squares.
- Cut each square in half and spread a layer of jam on one side (flavour of your choice) and then put the top half back on.
- Use a knife or spatula to spread Macabella over the 5 visible sides, then sprinkle desiccated coconut on top.
- Lay some desiccated coconut next to the cube and then roll the cube so the recently sprinkled side rolls into the layer of coconut and a new choc surface is revealed. This double coconut technique ensures the cube stays together as Macabella is thicker than normal lamington icing.
- Make sure to also spread Macabella on the bottom side (which was missed in the first step) and also sprinkle with coconut.