Lamingtons filled with vanilla custard
For the sponge cake:
15 Tbsp sugar
15 Tbsp oil
15 Tbsp milk
15 Tbsp flour
2 Tsp baking powder
For the vanilla custard, or pastry cream:
2 cups milk
3 egg yolks
1/3 cup sugar
3 Tbsp corn starch
1 Tsp vanilla extract
You can also cook one of those powdered puddings, which is what I do, pretty much the same.
For the chocolate coating:
4 oz baking chocolate
1 ½ cups milk
100 g / about 4 oz sweetened desiccated coconut to roll them in
First make the pastry cream, to allow it to cool before you make the sponge cake. Mix yolks with sugar, then add corn starch, vanilla extract, and mix until smooth and silky. Bring milk to boil, then add the yolk mixture, reduce heat to low, and cook for few minutes, stirring until it thickens. Cool completely before using!
To make the sponge cake: Preheat oven to 375 F. Mix eggs with sugar until pale and creamy, add the rest of the ingredients in the order given. Pour into rectangular baking dish (9x13“), and bake until toothpick inserted in the center comes out clean, and the cake looks golden.
Cool completely, and cut into cubes, however big you like. Heat milk and chocolate, stirring constantly until chocolate is melted, and you get a creamy mixture. Start with 1/2 cup of milk, and add the rest gradually, because the need depends on chocolate you use, and you don't want it to be too runny. Allow it to cool so it’s easy to handle. Cut each sponge cube across the middle, and fill it with about a tablespoon of custard, coat it with chocolate on all sides, and then roll it into coconut. Lamingtons are best after you leave them rest for a while, and let those flavors marry each other.