Chocolate Lamington Ring Cake
|Butter||125 Gram, softened|
|Castor sugar||3⁄4 Cup (12 tbs)|
|Raspberry jam||1 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Self-raising flour||1 1⁄2 Cup (24 tbs)|
|Custard powder||1⁄2 Cup (8 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Icing sugar||1 1⁄2 Cup (24 tbs), sifted|
|Cocoa||2 Tablespoon, sifted|
|Butter||2 Teaspoon, softened with enough hot water to make spreadable consistency|
|Dessicated coconut||1⁄2 Cup (8 tbs)|
|Whipped cream||1 Cup (16 tbs)|
1. Cream butter, sugar, vanilla and raspberry jam until light and fluffy. Beat in eggs one at a time, add sour cream alternately with sifted flour, custard powder and cocoa. Spoon mixture into greased and lined 20cm cake pan, cook on MEDIUM for eight to ten minutes or until just cooked. Stand for five minutes, turn out on to wire rack to cool.
2. Icing Combine icing sugar, cocoa and butter in bowl, add water, mix to a smooth consistency.
3. Spread icing over top and sides of the ring, sprinkle with coconut and leave to set firmly. Cut a circle from top of cake, spread cake with jam, pipe cream decoratively over jam. Replace circle on top of cream.