Peanut Butter Lamingtons

Step 1.

Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges.

Step 2.

Using an electric mixer, beat eggs for 8 minutes or until thick and creamy. Gradually add sugar, beating until dissolved after each addition. Gently fold in triple-sifted flours until just combined (do not over-mix; see note). Spread into pan. Bake for 35 minutes or until golden and sponge springs back when pressed. Turn onto a baking paper-lined wire rack to cool.

Step 3.

Meanwhile, make Chocolate Icing Stir milk and butter in a heatproof bowl over a saucepan of simmering water until butter is melted. Sift over sugar and cocoa. Whisk until smooth. Turn off heat (leave bowl over pan so icing remains warm).

Step 4.

Using a large serrated knife, trim sides of sponge. Cut into 16 rectangles. Combine coconut and chopped peanuts on a tray. Brush off excess crumbs from 1 piece of sponge. Insert a skewer into crust side without going all the way through. Holding skewer over icing, spoon icing over sponge with a large spoon, rotating skewer to coat evenly. Shake off excess. Slide sponge off skewer onto tray of coconut mixture. Sprinkle over top and sides of sponge to coat. Transfer to a tray lined with baking paper. Repeat with remaining sponge, icing and coconut mixture (if icing starts to thicken, stir in a little water). Set aside for 1 hour to set.

Step 5.

Meanwhile, make Peanut Butter Cream Using an electric mixer, beat butter until pale and creamy. Beat in peanut butter until smooth and combined. Add icing sugar, 1/2 cup at a time, beating until well combined.

Step 6.

Using a serrated knife, carefully halve lamingtons. Sandwich with peanut butter cream and jam. Serve.