Lamingtons

Beat eggs and sugar with an electric mixer for eight minutes until thick, pale, and tripled in volume. The mixture should hold a ribbon trail.

Sift flour and cornflour together and gently fold into the egg mixture. Fold in melted butter. Pour into a greased and lined square tin.

Bake at 180C for twenty-five minutes until golden and springy. Cool completely, then refrigerate overnight for easier cutting and dipping.

Make chocolate icing by sifting icing sugar and cocoa into a bowl. Add melted butter and milk, stirring until smooth and pourable.

Cut sponge into even squares. Using two forks, dip each square in chocolate icing, turning to coat all sides, then roll in coconut.

Place on a wire rack to set. For filled lamingtons, split each square, spread with jam and whipped cream, then sandwich together.