John Whaite served up delicious coconut and lemon lamington tea cakes on Steph’s Packed Lunch.
The ingredients for the cake batter are: 3 large free-range eggs, 90g caster sugar, 30g cornflour, 60g self-raising flour, ½ tsp baking powder, ½ tsp fine salt and 2 tbsp flavourless oil.
For the coating: 200g lemon curd, 30g unsalted butter and 120g desiccated coconut.
See recipes by John in his book titled: John Whaite Bakes At Home
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