Monday, April 04, 2005

baking time

A while back I noticed that someone had ended up at this site searching for "lamington recipe" - which sadly, I couldn't provide at that time. But now I can.

I think lamingtons are pretty Australian, so for those of you who don't know why I'm getting so excited that I have to use exclamation marks I better explain. Lamos are basically little cubes of a light sponge cake (or genoise for the fancy bakers) that are dipped in a chocolate mixture and rolled in shredded coconut. They are a staple of the old school bakery. Sometimes they have a layer of jam in the middle which is controversial. Sometimes cream too which is just yuck. My beloved Sarah is pretty lamington obsessed so we always end up with one in the car on any country bakery mission. When they're good they really are much better than the sum of their parts.

Sarah used this recipe and made some for our afternoon tea that were pretty damn sublime - a million times better than any bakery lamington. It's adapted from an old magazine recipe I found at my house which was for orange lamingtons and involved jelly crystals - yuk. But after Sarah's first recipe resulted in a sunken 1 inch high cake we tried this sponge recipe and it hit the spot - firm enough to cut but deliciously light. I made the chocolate part up.

8 free range eggs, separated
2 extra egg yolks
190g caster sugar
80g plain flour
40g cornflour
40g melted butter (cooled)

boiling water
icing sugar
1 tbsp butter
1.5 cups of shredded coconut

Preheat the oven to 180C (350F). Beat the 10 yolks with 90g of the sugar until very pale (5 - 10 minutes). Transfer to a large bowl. Sift the flour and cornflour three times, then fold into the yolk mixture.
Beat the egg whites with the remaining sugar until stiff and glossy. Fold three quarters of the whites into the yolk mixture. Mix the melted butter with the remaining whites until well combined, then folk into the yolk mixture.
You will need a big wide rectangle baking tin (about 30 cm x 25 cm and at least 3 cm deep). Lime it with greaseproof paper and pour the mixture in. Bake for 12 - 15 minutes, or until golden and spongy to touch. Turn out onto a wire rack and cover with a tea towel to cool.

To make the icing melt the butter in the boiling water. Pour it over the icing sugar and cocoa and stir until dissolved. It should be a very dark brown - if not add more cocoa.

Cut the sponge into 8cm cubes. Dip them in the chocolate liquid - letting it soak in just a bit - and roll in coconut. This bit can be a bit messy - try forks or skewers for holding the cake. Let them set a bit before serving.


gaylourdes said...

oh great! hey esther, i love your blog! soo-parb!! i've been sitting here at work just roaming around all your recipes and getting mightily hungry while i'm at it. so i will just comment and then go do some work. this is so exciting! i think i'm falling in love with a terrible lot of people and things all at once! it's like a total sugar rush, i'm scared for when the honeymoon is gonna end, but for now... whee!! such wonderful recipes! do you still make zines? will you send me one? i've been pretending that my blog is my practice zine, but i've not made any for a long time, and this is a frustrating thing when i always keep having ideas for making them. slack huh? maybe i will make a zine about a girl who just has ideas for zines all the time and call it 'slack', cos she wears slacks. she just walks around in her slacks, thinking up all these great ideas... ok, that's an idea i should do something about. now i had something else to say about lamingtons...what was it? um,... oh! in the staff news, today, there's this lady who's last name is Spongberg. What a great name! it makes me think of spongebob and icebergs, and great hulking sponges getting soggy in the antarctic ocean, with a soundtrack like aaron copeland's anthem for the common man (it's the channel nine sports theme too, i think) gee. i think it's very clear that i don't want to work today. goddammit liz! file! go file! make spreadsheet!

esther said...

hey liz,
i am very excited to hear that the recipes got you excited...
yes i still make zines. my last one was a while ago though too.. but i will send it to you for sure. no blog is a zine, that's for sure. although maybe once we put all our random wordy ranting energy into our blogs it's hard to make zines? i dunno, but i fear there's a connection.
Spongberg is quite possibly the greatest name ever. i love it. although i don't like the idea of soggy sponges....

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