Ginger Lamingtons

Method

1. Preheat the oven to 200°C / 180°C fan / gas 4. Grease a 17cm x 27cm baking tin and line the base with baking parchment.
2. Blitz the butter and sugar in a food processor until pale and fluffy. Add the eggs one at a time, beating well, then add 4 balls of stem ginger and vanilla extract and blitz again until smooth, before emptying into a large bowl.
3. Pour the milk in then gently fold through the flour and salt. Pour the mixture into the cake tin and give the edge a couple of taps to level it and help release any air bubbles. Bake in the oven for 30–35 minutes until risen and golden then leave to cool in the tin for 15 minutes. After this point, place in the fridge to chill for 1 hour.
4. Cut the sponge into 12 equal-sized pieces. Sift the icing sugar into a heatproof bowl then add the syrup and milk, mixing until no lumps remain. Next add the butter then place the bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Stir continuously for 3–4 minutes, until the butter is melted and the icing is hot.
5. Remove the pan from the heat then submerge each sponge square into the icing before placing on a wire rack. Tip the desiccated coconut onto the worktop or into a bowl then roll each sponge square in the coconut so they’re well coated all over. Place onto a lined baking tray and leave to set.
6. Meanwhile make the filling by beating the vanilla extract, icing sugar and double cream in a bowl until stiff peaks form. Cut each cake in half and spread a layer of cream filling inside then sandwich the sponge back together and serve.