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Australia is the largest country in Oceania and is acknowledged for its inhabitants, climate and seasons, and landscape diversity. Its rich history consists of European exploration and colonization that brought an impact beyond the country’s development, and the local Australian food is also influenced.
One of the most iconic foods is the sweet and comfortable lamington cake. Despite the popular name of lamington cake, there are also claims about the origins of lamington that turned the world’s attention.
The Happenings of Lamington Cake
A Glimpse of The Naming
This bite-sized chocolate dessert name was taken after one of the Australian officials who served in the governmental seats in Queensland between the 19th and 20th centuries. Some sources strongly refer to the name taken from Lord Lamington’s title, while others said it was taken from his Wife, Lady Lamington.
Lord Lamington was an England-born aristocrat holding the aristocratic title: Baron Lamington. His name was Charles Wallace Alexander Napier COCHRANE-BAILLIE. He served as the Governor of Queensland from 9 April 1896 to 19 December 1901.
Who Is the Creator Of Lamington Cake and The Original Recipe
Talking about the naming will eventually lead to how the cake has been created, its recipe, and whose hands are behind it.
Amid the mix-up stories of the origins of Lamington, and how it was invented, the most potential proof has said that the cake was created eventually when sudden guests visited the Governor of Queensland, Lord Lamington.
Hence the chef of the Governor was called to serve them with limited preparation and time. The French-born chef, Armand Galland, used some remaining French vanilla sponge cake as the base for the cake. The cake cuts were dipped in chocolate, rested to set then rolled out in desiccated coconut after the set.
That simple recipe was a good dessert loved by the sudden guests visiting Lord Lamington.
Yet, the recipe for “Lamington Cake” was indicated publicly in Queensland Country Life newspaper in 1900.
How The Cake Became Popular In Australia
In addition to the story of how it was created, which is quite enticing, there are some reasons for its rocketing popularity. Professor Maurice French from the University of Southern Queensland wrote comprehensive research called The Lamington Enigma, in which the cultural activities at the time promoted the dissemination of its popularity.
Now, afternoon tea and suppers of country dance were so hype, and small bite sweet snacks were demanded. Lamington cake not only fits the sweet tooth but is also handily portative and lingers freshly, which is perfect over distances with jaggy roads.
Those characteristics made lamington cake an ideal baked good to be served on such occasions. Furthermore, the classic recipe for a proper lamington cake was easy and useful.
Pay Attention to These Things To Produce A Perfect Lamington Cake
Yes, the recipe is really handy. However, in baking, you need timing on each step and process. There are some great tips to make an impeccable lamington cake, from the basics and granular things.
Consistency And Taste of The Cake Base
While in the original story, it’s been said that the chef used a vanilla sponge cake, people can opt to use a butter cake base. Sponge cake is known as a fluffy one, with very little, close to no fat at all. On the other hand, butter cake is tastier and contains fat.
Pay attention to the taste and consistency in terms of fats containing, moisture, and texture. Sponge cake may be more suitable if you want your cake to be soft yet fluffy, even after being covered with chocolate and the desiccated coconut.
The butter cake base is soft and firm, with the possibility of producing crumbles. The key to consistency is ensuring a good balance of aeration during mixing ingredients. At the same time, the key to the cake’s taste is around the cake mixture.
Preventing the cake from over soak the chocolate coating is necessary. Everyone wants the cake to be coated, not to absorb the coating. The little thing to do is to get rid of the edges of the lamington cake evenly. Resting the cake after baking is also important, and cooling it in the freezer is a good move to solidify the cake. It will not soak the chocolate coating.
Variations of lamington cake’s coating, ingredients, and filling got more interesting over time than the first recipe indicated in the origins of lamington therefore. Before trying to make one yourself, immerse yourself in the real taste by tasting the classic and original lamington cake in Australia. It is the first and foremost step you should do.