Egg Free Lovely Lamingtons

Method

Allergy free sponge

• 1)

  Preheat oven to 305F.

• 2)

  Pour a can of Chickpea liquid (aquafaba) into a saucepan and simmer gently until the liquid is reduced to 6T. (picture one)

• 3)

  Allow the aquafaba to cool, then whisk together the aquafaba and cream of tartar until it is fluffy and foamy, slowly pour in the caster sugar until all combined and set aside. (picture 2)

• 4)

  In another small bowl, stir together the allergy-free milk (we use soy, but oat or rice work well too), 2 tsp vinegar and vanilla, set aside.

• 5)

  Sift all of the flour, corn starch, baking powder, salt and baking soda, into a separate mixing bowl and stir together.

• 6)

  Add the vegetable oil and shortening into the flour mixture and mix everything together until it’s an even consistency

• 7)

  Slowly pour the milk mixture into the flour bowl and mix until combined.

• 8)

  Scoop the aquafaba into the cake dough (picture three) and fold in until very well combined.

• 9)

  Pour sponge mix into lined cake tin then bake for 25-30 minutes or until a toothpick comes out clean.

• 10)

  Allow to cool before removing from tin.

Constructing the Lamingtons

• 1)

  Gently cut the cooled sponge into 1 1/2″ cubes (picture 4).

• 2)

  Prepare the Jello by the instructions on the packet but half the volume of hot and cold water you add to the jello crystals.

• 3)

  Allow the jello liquid to cool and begin to thicken, but not set, this can take anywhere from 5-10 minutes.

• 4)

  Pour your coconut into a wide rimed bowl so you have your sponge cubes, thick liquid jello, coconut and a clean plate all ready to go side-by-side (picture 5).

• 5)

  Use two forks to dip each sponge cube into the jello, then give the jello coated sponge a roll in the coconut then place it on the plate, keep at it until all you sponges are lamingtons!