LAMINGTONS
YOGURT CAKE MIX
| DRY INGGREDIENTS | |
| WHEAT FLOUR | 552 g |
| WHEAT STARCH | 42.2 g |
| SUGAR | 562 g |
| SALT | 62.2 g |
| SODIUM BIOCARBONATE | 14.2 g |
| SODIUM ACID PYROPHOSPHATE, SAPP 15 | 20.4 g |
| YOGURT POWDER | 83.2 g |
| SPONGOLIT 50 RS | 19.5 g |
| WET INGGREDIENTS | |
| WATER | 80 g |
| OIL | 625 g |
| WHOLE EGG | 990 g |
PREPARATION
- Add all ingredients and mix at low speed for 1 min.
- Whip at medium speed for 5 min, using a flat beater.
- Pour butter in rectangular baking tray 60×40 cm.
- Bake at 180ºC for 55-60 min.
ICING
| DRY INGGREDIENTS | |
| ICING SUGAR | 379 g |
| CACAO | 40 g |
| WET INGGREDIENTS | |
| BUTTER | 15 g |
| MILK | 248 ml |
| PREPARATION ICING |
| Blend ingredients and heat up to melt butter untill icing is homogenous and creamy. |
| PREPARATION |
| 1. Cut a sheet cake until small cube. |
| 2. Coat with icing and desiccated coconut. |
RECIPE BOOK
LAMINGTONS
Lamingtons is believed to be named after either Lord Lamington, who served as Governor of Queensland from 1896 to 1901, or his wife, Lady Lamington.
Some debates that the cake was invented when Lamington’s chef was trying to feed unexpected guests with only limited ingredients available, while other suggests that it was invented by accident when the chef dropped a block of sponge cake into a dish of chocolate. To avoid wasting food, Lord Lamingtons then suggested that the cake should be covered by desiccated coconut to prevent messy fingers. Then somehow, the Lamingtons cake is turning into an Australian icon until today.
The key to a perfect Lamingtons cake is to not overmix the batter in order to keep as much air as possible, and using Spongolit 50 RS would be the key to achieve the soft and fluffy cake texture.
SWISS ROLL CAKE
Swiss Roll is a rolled sponge cake with a filling of your choice: jam, lemon curd, chocolate, butter cream, and more. It is sliced sideways across the end so each slice reveals a spiral pattern.
TIRAMISU CAKE
Tiramisù (Tiramesù) is a coffee-flavored cheese cake originated from Italy with a sprinkle of cacao powder on top. This cake is a dessert meant to be eaten using a spoon, hence categorized into an “al cucchiaio” or “by the spoon” dessert.
