½ cup self-raising flour
¼ cup plain flour
¼ cup cornflour
4 eggs, separated
⅔ cup caster sugar
1 tsp vanilla extract
85g packet lemon jelly crystals
85g packet orange jelly crystals
½ cup freshly squeezed lemon juice
½ cup freshly squeezed orange juice
2½ cups desiccated coconut
1 Preheat oven to 180C. Line a 20cm x 30cm lamington pan with baking paper. Sift self-raising flour, plain flour and cornflour three times. Using an electric beater, beat egg whites in a bowl until soft peaks form. Add sugar, 1 tbsp at a time, beating well after each addition until thick and glossy. Add egg yolks and vanilla. Beat until just combined. Transfer to a larger bowl. Using a large metal spoon, fold through flour.
2 Pour mixture into prepared pan. Bake for 30–35 minutes or until cake springs back when touched. Stand cake in pan for 5 minutes before turning onto a wire rack to cool. Cut into 16 squares.
3 Meanwhile, put lemon jelly crystals in one bowl and orange jelly crystals in another. Add 1 cup boiling water to each bowl. Stir until dissolved. Add lemon juice to lemon jelly and orange juice to orange jelly. Stir. Cover each bowl with plastic wrap and refrigerate for 40 minutes.
4 Coat 8 squares with lemon jelly mixture, 1 at a time. Put coconut in a bowl. Coat lamingtons in coconut. Transfer to a wire rack to set. Coat remaining squares in orange jelly mixture and coconut. Add to wire rack. Serve when squares are set.