I’d been listening to Lamington Cake commercial in a radio. I was curious after several times of commercial airing. I was thinking to google about it but ended up finding the recipe in a magazine i bought long time ago while I was sorting the recipes from a pile of magazines.
3 eggs + 100 gr of castor sugar = beat with mixer for about 15′ with highest speed
100 g flour +35 g corn flour + 1/4 tsp baking powder = sift all of them
3 tbs boiled water + 15 g margarine = the margarine will be melted in the water. (Boil water and take 3 tbs) *must check again the margarine measurement. Haha…i forgot
Pour in the flour into the egg and mix them with folding technique; add water margarine. Mix all of them and pour in a mould abot 18 (or 20s) x 10 x 4 (or 5)cm.
Bake at 190C/25′.
(in my case 188/13′ and then open the oven for 10-15 seconds and close again 160/12′. The top was cracked after around 13′.
25 g coconut startch
chocolate dip:
125g icing sugar + 8 gr chocolate powder = sift
35ml of milk + 15g margarine + sifted chocolate sugar = put in a glass bowl and put the bowl on a pan with water. Stir the dough until all blend well.
The cake is cut into small square and dipped into the chocolate dip. Roll the cake in coconut startch
I’m still not getting the right technique to dip the cake into the chocolate. It was a messy work. I used small spatula to put the chocolate on the cake. I might try a fork next time.
The chocolate dip is VERY SWEET! I changed into
90g dark cooking chocolate (it’s already sweetened. Not pure bit cooking chocolate)+20g unsalted butter = melt them
The difficulty is the chocolate dip (both) are not liquid enough and much enough. Quite ‘thick’ to pour on one small slice. perhaps, next time, I will try making more chocolate dip.
Another recipe suggested 200g dark cooking chocolate + unsalted butter + milk. I forgot the exact measurement though.
This cake is much more messy than tiramisu cake. My kitchen became a totally disaster while making this cake. Making tiramisu is better apparently.