Sunday, October 25, 2015

Lamington Cake LTU #25

Lamington cake is one that I always wanted to bake but also shelf it long time. During my Australia trip, I was so tempted to buy and try but whenever I got chance to see it, it was always after we bought a lot of cakes and pastries.

So this LTU event is a great force to push me making this cake. Since Lamington cake is just simply using sponge cake as cake base, I decided to use golden sponge cake, my favourite sponge cake.

Recipe from here.

Ingredients (8" square pan with removable base)
50g butter (salted)
50g cake flour
3 egg yolks
55g milk

3 egg whites 
35g caster sugar
6g corn starch

1. Prepare a cake pan, don’t need to grease or line paper.
2. Separate egg white and egg yolk into two mixing bowls. (if I wanna bake last min, I will soak the chilled eggs in warm water to speed out the process to room temperature)
3. Melt butter in a saucepan, once you see small bubbles, remove from heat.
4. Immediately add in sifted flour, quickly stir to become batter. (the batter is like very soft paste)

5. Pour the milk into a empty mixing bowl, scape in the butter + flour batter and mix well with the milk. (like mayonnaise kind of texture)
6. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter.
7. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (three times) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
8. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
9. Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
10. Pour the batter from high slowly into cake pan to release bubbles, then lightly bang the cake tin to further release the bubbles.
11. Bake at pre-heated oven at 120C (no fan) for 20mins at low rack, then increase to 160C (no fan) for another 15-20mins.
12. Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
13. Turn the cake pan upside down and cool completely before remove from the cake pan. (I turned the cake pan and use 2 cups to support the side of the cake pan, this is to prevent the cake top with the wire mash printing.)

Chocolate Coating :
200g chocolate
100g milk

Heat the milk and add in chocolate and stir till chocolate is melted.

Assemble :
1. Slice the cake into squares, dip in the melted chocolate and put on the plate line with baking paper.
2, Chill the cake for 10 mins, remove from fridge.
3. Pour the desiccated coconut in a big plate or tray, place the cakes on it and roll to coat with desiccated coconut.
4. Serve chill or room temperature.

Verdict :
The combination of this cake is nice, coconut goes well with coconut. As the golden sponge cake is soft so even though consuming it just out from fridge,it still taste good. However I prefer to let the cake rest for awhile in room temperature and consume when the cake and chocolate coating turn soft :).


This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
and hosted by Jess of Bakericious


Thank you for dropping by.


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