Snack Cakes (Lamingtons)

Yield:16 cubes

As a kid, I always wished I could have the enticing packaged snack cakes from the store in my lunch box. We didn't have many store-bought treats as my mom was a perfectly wonderful baker and made us much healthier treats, so packaged desserts were not an option. When I did have an opportunity to try a snack cake from the store, I was sorely disappointed as the pretty little cakes did not deliver on flavor or texture.

When I came across this recipe for snack cakes (Lamingtons) in Warm Bread and Honey Cake by Gaitri Pagrach-Chandra, I was enchanted by the picture. I had never heard of Lamington cakes, which are apparently an Austrailian favorite. The picture enchanted me, however, so I rolled up my sleeves and made a batch. Unlike their packaged counterparts, these lovely little cakes do deliver on flavor and are fun to eat. A lovely white cake is sandwiched with raspberry jam, then cut into cubes which are dipped in a dark chocolate glaze and rolled in coconut. Pack up one of these and you will make any other kid or adult in the vicinity very jealous of your lunch!

Sponge Cake: scant 1 Cup all-purpose flour 1/4 cup cornstarch 1/4 tsp baking powders 1/4 tsp salt 4 eggs 3/4 cup superfine sugar 1 tsp vanilla 1 3/4 oz. butter, melted and cooled slightly Glaze: 14 oz dark chocolate, chopped scant 1 cup milk 2-3 Tbsp seedless raspberry jam 1/2 cup fine shredded (dry, unsweetened) coconut

1. Preheat oven to 350°F. Grease a 8-inch square pan and dust with flour.

2. Sift together the flour, cornstarch, baking powder and salt and set it aside.

3. Using an electric mixer, whisk the eggs, superfine sugar and vanilla until thick and pale and the dough falls of the whisk in a ribbon.

4. Gently fold in half of the flour mixture. Add the melted butter and the second batch of flour just until there are no streaks of flour or butter in the batter.

5. Pour the batter into the prepared pan and level the top. Bake for 20-25 minutes.

6. Let the cake cool in the pan on a wire rack until room temperature. Remove carefully from the pan.

7. Carefully cut the cooled cake in half horizontally and separate the halves. Sandwich the two layers with the raspberry jam. Place the layered cake in the refrigerator for an hour or two to firm up and set the jam.

8. For the glaze, heat the chocolate and milk together in a saucepan over low heat, stirring gently. As soon as the mixture is combined and smooth, remove it from the heat and set it aside to cool slightly. The chocolate should still be fairly liquid.

9. Cut the cooled cake into 16 squares. Using a fork to hold the cake cube, hold it over the glaze and use a spoon to pour more glaze over the cube until it's covered on the top and sides. Set on wax paper and continue with the next cube.

10. When the glaze on the cubes has almost set, put the coconut on a plate. Lightly press the glazed sides and top of the cube into the coconut to coat.

Variations: Try subbing some of the flour for cocoa powder to make a chocolate cake or vary the flavors of jam in the filling. For extra fun, the coconut may be tinted or the cakes can be rolled in sprinkles instead of coconut.