Wednesday, May 27, 2015

The Daring Baker's Challenge May 2015 "LAMINGTON"

Assalamo Alaikum,

I'm a big chocolate fan you can cover anything with chocolate an i'll eat it but i think  its mostly sweetness of sugar that attracts me towards it because if chocolate is dark yeah i mean dark chocolate i wont touch it,as time is passing i'm getting older i have to pay attention to food going in my belly specially sugar as i'm genetically prone to diabetes so better be careful right, but off day because for May challenge Marcellina from Marcellina in Cucina dared us to make Lamingtons, An Australian delicacy that is as tasty as it is elegant .

I really enjoyed making Lamingtons and also eating ..yeah yeah i know i only ate one piece :) and my kids they loved it also i was kind of surprised because i thought they might not like it because of coconut but all four of them  loved it!!

As i said i enjoyed making them but few thing i would like to mention one is covering my pan with foil not a good idea i think butter paper or parchment paper would be best and another thing when i folded in the cornstarch mixture ,some dry cornstarch stayed on the bottom and when i was pouring the batter in the pan i could see it then i had to mix it in the pan so make sure the batter is completely mixed but do it light handed:)

I used the original recipe used by Marcellina right here!!



Sponge Cake

5 large eggs, at room temperature
1 cup  castor (superfine) sugar
Pinch salt
1 teaspoon  vanilla extract
1 ¼ cups  cornflour (cornstarch)
1 ½ teaspoons  baking powder
1 tablespoon  butter, melted (optional)

Chocolate Sauce

3 ¼ cups  icing (powdered) sugar
 1/3 cup  cocoa powder
1 tablespoon butter, melted
 ½ to ¾ cup milk

Desiccated coconut

Pre Heat oven at 350F

Prepare a 9" by 13" and 1 3/4 inch deep pan with non stick paper

Beat eggs,sugar and salt with hand mixer or stand mixer  for 15mins on high speed

hand over the hand mixer to your husband like i did LOL and

sift cornstarch and baking powder three times

after fifteen minutes as vanilla extract to egg mixture and again beat for 5 mins on high

now add  sifted to add dry mixture to eggs

and fold it in completely but  very lightly with rubber spatula or wooden spatula

and pour this mixture in prepared pan and smooth it evenly on the top

Bake for 22-25 mins until cake it brown on top and bounces when touched

its better to let it rest over night ,so its easier to handle

cut the cake into 24 equal pieces

 Sift the icing sugar and cocoa into a heatproof bowl.

Stir in the butter and ½ cup milk.

 Set the bowl over a pan of hot water.

Stir until icing is smooth adding more milk to thin the icing if needed.

now for assembly keep chocolate sauce over hot water

place coconut in shallow dish

wire rack over a plate

place a piece of cake in chocolate sauce let excess drip off

now place the cake in coconut covering it all around

now put it on wire rack to set for about 2hrs (if you could wait)

and enjoy!!