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Print this Recipe    Lamingtons 02

Lamington Sponge

3 eggs, separated
1/2 cup castor sugar
1 cup self-rising flour
1 level tablespoon cornflour (cornstarch)
1 teaspoon butter
3 tablespoons boiling water

Line a lamington tin with greaseproof paper. Beat egg whites until
stiff, then gradually beat in sugar. Fold in yolks, then add sifted
flour and cornflour. Dissolve butter in boiling water and fold
through. Pour into the prepared tin and bake in a moderate oven
for 20 minutes. Allow to stand for a few minutes, then turn out
onto a cooler.

Note: A Lamington tin measures 28 x 20 cm (11 x 8 inches) and 3 cm
(1 1/2 inches) deep.

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