By Leah Newling, Killcare, NSW.
1. Grease a 20cm x 30cm lamington pan; line base and two long sides with baking paper, extending paper 2cm above edges of pan.
2. Place margarine and sugar in a large bowl; stir until combined. Stir in sifted flour and cocoa, then egg-whites. Reserve ¾ cup of the cocoa mixture for the topping. Press remaining mixture over base of prepared pan.
3. Cook in a moderate oven, 180C, for 15 minutes. Spread caramel over hot base.
4. Add extra flour to reserved cocoa mixture; rub in until mixture forms a crumble. Sprinkle evenly over caramel; return to oven.
5. Cook for a further 20 minutes, or until topping is firm. Cool slice in pan. Using a hot knife, cut into squares; dust with sifted icing-sugar mixture.
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