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how not to cook lamingtons

It's Australia Day here today. For about a year Henry has constantly asked (when eating just about anything), 'is this Australian food? Can we eat it on Australia Day?'

I woke up with other things to do today but how could I not make lamingtons? Never made them before. Not only quintessentially Aussie, but country Aussie too. Am now (surely) aspiring country show entrant, so MUST make award-winning lamingtons!

I used this recipe. 

Not sure what I did wrong. 

But the resulting cake uncannily resembled a wettex.

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Nothing like a cooking failure to wreck my mood. I dove straight back in though, and mixed up a batch using a recipe from this week's Good Living (in the Sydney Morning Herald.)

It was looking pretty good, although I wondered a bit about the "pour into pan" instruction as I spooned it in and smoothed it down. It was only once it had been in the oven for ten minutes that I remembered the eggs. Four of them. On the bench, not in the cake. 

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Dear me. Two failures, one after the other. 

Adam said something encouraging like, how 'bout pavlova? It's idiot-proof, right? then got a slightly shocked look about him as he backed slowly out of the kitchen. 

Good Living had also printed a recipe for pavlova. Using four eggs. Which I had! (No butter left though – used my whole weeks' butter budget in two cakes I probably can't even use for trifle. Pfft.)

When it was cooling in the oven we packed up and went for a bit of an explore and onto the beach for an early dinner. Cooked by someone else.

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For dessert:

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And because I obviously should have handed the apron over today, I managed to beat the cream on top almost to butter. Am a culinary genius. 

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A third attempt at lamingtons coming soon. 

Happy Australia Day! Did you make anything/eat anything special? 

And do you have a trusted lamington recipe I could have? Please?!

xxx

8 Comments on “how not to cook lamingtons

International Aussie of Mystery
January 27, 2011 at 12:28 am

Oh dear! Am feeling a little better now about my own first-ever lamington attempt. They weren’t the perfect oblongs of my childhood memories but crikey, they taste delicious. Shoulda gone straight for the Woman’s Weekly, mate. http://aww.ninemsn.com.au/food/cookbooks/781086/lamingtons
Mum says freeze sponge to make cutting easier. I made the sponge Monday and dipped them Tuesday as apparently it’s better than fresh cake.
Happy Australia day!

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innerpickle
January 27, 2011 at 7:50 am

I will try these, although I think my second version would have worked with the eggs! Maybe I should have just made Grandma’s sponge, it’s really easy. Thanks for this xx

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innerpickle
January 27, 2011 at 7:53 am

P.S. nice use of the word ‘crikey’ ya galah. xx

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rakster
January 27, 2011 at 11:58 am

Hello…..

I have used this lamington recipe with success before – however agree it’s better to sit a day before coating, and if you don’t want the dark chocolate variety then obviously switch it out. 8 eggs is a lot so it is quite a heavy sponge. Which we like 🙂

http://gourmettraveller.com.au/lamingtons.htm

🙂

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Nichole
January 27, 2011 at 1:31 pm

Never heard of lamington or wettex…But the beach looks incredible. Is this too near your new home? Lucky girl!!!

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green ink
January 27, 2011 at 11:38 pm

Fish and chips and pavlova….perfect Australia Day fare!!

The wettex cake is a scream 🙂

I must join you in the Lamington Fail club, I tried to make them 3 years ago but the icing just wouldn’t set! Maybe it was the beer I was drinking while making them that was the problem!! xx

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innerpickle
January 28, 2011 at 10:30 am

Lamington: a chocolate and coconut-coated sponge cake cut into squares. Super Australian. Wettex: washing-up-sponge! Yep, beach near home. Amazing part of the world. Very lucky indeed xx

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Y
January 30, 2011 at 8:43 am

D’oh! Have to say, I’ve done that before. Forgotten the eggs, almost forgot the flour once, even the sugar. Makes for very interesting results, I have to say!

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