Lamingtons with jam and cream

Preheat oven to 180°C. Lightly grease and line a 24cm square cake pan with baking paper.

In a bowl, using an electric mixer, beat eggs until frothy. Gradually add sugar, beating until thick and pale. Mixture should hold its shape (this can take up to 10 mins of beating).

Sift flour onto baking paper. Fold lightly into egg mixture, followed by water.

Pour mixture evenly into pan. Bake 20-25 mins, until sponge springs back when touched lightly with a fingertip.

Turn cake onto a wire rack to cool completely. Trim edges. Cut cake into 6cm squares.

ICING Sift icing sugar and cocoa together into a large heatproof bowl. Stir in milk and butter. Place over a saucepan of gently simmering water. Heat, stirring, until mixture is smooth and runny.

Spread coconut over a shallow tray. Using a fork, dip each cake piece into chocolate icing, draining off excess. Roll in coconut to coat. Place on a wire rack and allow icing to set.

Split lamingtons in half horizontally. Spread bottom with jam and cream. Position tops. Store in an airtight container in the fridge.

The cake is best made the day before and left out overnight for easier coating. To save time, use a ready-made sponge or Madeira cake.