Americans Try Baking Australian Lamingtons for the FIRST Time! 🎉

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[@kaindog1007]

My wife and myself did a Mediterranean cruise in 2019. When we returned to our cabin one day there was two lamingtons on a plate covered in plastic cling wrap waiting for us. We asked our cabin attendant and he said only Australians got them.

[@siryogiwan]

that's cool, would like the comment, but it has 69 likes and can't ruin that lol

[@Sydneysider1310]

@kaindog1007. We did a Holland America transition cruise a few times in the early 2010s. Sydney to east coast Nth America via sth pacific islands and Hawaii. Anyway, they often featured Lamingtons in their cooking classes and afternoon teas because so many Australians were onboard. They would attempt different variations in flavours 😮😢 which always left us completely underwhelmed. One time they even did a “peanut butter” lamington 😮 I kid you not!!!! 😩

[@kaindog1007]

@@Sydneysider1310 peanut butter 🤣😂🤣😂

[@Sydneysider1310]

@@kaindog1007 true story. True story. Ian & his wife mentioned trying different varieties, eg rasberry, in the video. I urge them to stick to the chocolate. 🤞

[@tanyabrown9839]

@@Sydneysider1310 urgh peanut butter lamington lol. crazy what other countries try to do with them.

[@tiaelina1090]

Australian Lamingtons is a basic vanilla sponge cake that is cut up into squares and dipped into chocolate and rolled into coconut. I think you used the wrong sugar, just use normal sugar, normal plain flour and generally if you use 1 tsp of baking flour, sifted well will work. The trick is to whip your eggs and sugar together till it is light and fluffy, then add the flour gradually so you don’t loose the airiness from the batter. For your first try Dani you did well. Baking is so different from cooking.

[@muddymaker3721]

Aussies claiming the lamington again bro, c'mon bro, everyone knows they are a NZ invention!!!!!

[@morkusmorkus6040]

Well, baking is cooking. It'd be like saying, fantasy novels are so much better than books. Cars are way easier to drive than transportation. Orange juice is so much better than drinks.

[@carolbyrne4572]

Hey guys, great first attempt - you may also need to look at measurements. USA v Australian cups etc. Love your videos ❤

[@tanyabrown9839]

see that post.. that is exactly what is done when making lamingtons.

[@mehere8038]

I agree with all of this & think it's the best comment to really help them, but surely sponge cakes would be readily available pre-made over there wouldn't they? I don't know, I just feel like it's a staple that would be reasonably found & if so, I'd just buy one & cut it up, rather than attempting to make a sponge cake in order to make lamingtons. Alternatively, a regular cake will work to experience lamingtons too. I know I can't make sponges work, so I just feel like it's best to avoid that whole part of the making, cause it's really not an important part of what "Lamingtons" are

[@ebyy212]

From someone that loves baking, It really hurt my heart when she decided to use less eggs and use powdered sugar 😭😭 But that’s where cooking is a beautiful thing! There’s no mistakes only lessons learnt ❤️❤️

[@PerthViking]

I agree, I’ve rarely seen anyone do a worse job. Let’s hope she starts learning bloody quick.

[@salamanda98]

I'm a aussie Grandma who has been cooking for 4 sons and a hubby for 50 years, You did great, I think your main problem with the cake rising was spreading half the mix over a 20 x 30 cm baking tray, you needed to half the pan size. Lamingtons just use any sponge cake mix, I've used box cake mixes in a pinch, with all the choc coating and coconut no one will notice.

[@midnightkitchen8379]

Awee thank you for the tip 😊

[@evanflynn4680]

Yup. With cooking, it's perfectly fine to take shortcuts with some things, as long as you make sure the things you do yourself make it look like a professional did it. My favourite shortcut is when making shepard's pie, I use supermarket premade gnocci instead of peeling, boiling, and mashing potatoes. I think it even improves the result because the gnocci crisps up better than the mash potato, which is the best bit.

[@tanyabrown9839]

nods yeah, that was a big part of what I think she did wrong too. She not only halved the mix I think but also had 2 eggs less in the mix so less went into into the tin.

[@ianclark7948]

10/10 for the effort. Was great fun to watch and if it had gone perfectly it wouldn't have had the same charm. FYI, my first sponge cake closely resembled a wall tile. 😂😂😂

[@andrewhall9175]

Lamingtons were first created in the kitchen of Queensland’s (old) Government House by a chef who was disgruntled by the governor’s wife’s regular demands for fancy afternoon tea for many guests with no notice. He just chopped up leftover sponge cake and slapped on the chocolate and coconut as a form of FU to Lady Lamington. That went well for him🤣

[@muddymaker3721]

Nah mate! they were first created in Geraldine NZ bro👊

[@RobNMelbourne]

@@muddymaker3721 Wrong, that was just a stale piece of cake covered in chocolate. How could they be called a Lamington if Lord Lamington wasn't there. Your argument is like Henry Ford, when seeing a Ferrari saying, oh but we invented that ... no, they are different and no, a kiwi piece of cake covered in choc was not, is not and could not have been a Lamington because it is name after Lord Lamington, the 8th Governor of the colony of Queensland. Anything before then is just a piece of stale cake and can not be called a Lamington.

[@muddymaker3721]

@@RobNMelbourne I sense a feeling of sour grapes bro? Lord Geraldine of the South Island NZ commissioned the very first Lamington to ever be made for his concubines bro, to keep them sweet tooths happy if you know what I mean bro!!!

[@snooze1974]

​@@RobNMelbourneschooling the kiwi with delusions hahahaha. All jokes @muddymaker3721

[@MON-ud7sw]

@@muddymaker3721well why aren’t they called Geraldine’s?

[@robellisdonphotography7289]

French-born chef Armand Galland worked for Lord and Lady Lamington as their chef de cuisine and is often credited with the invention of the lamington, he created it at the governor's official residence in Brisbane, now known as Old Government House. Therefore, the origin of the lamington began between 1896 and 1901 in Toowoomba, Brisbane

[@alwaysamber1]

I'm English, and my mum used to make chocolate lamingtons when I was a child, she just used a vanilla sponge, not a fat less sponge, and they were great

[@jbinaus1897]

A new invention, the 'load bearing lamington'..... what fun! Looking forward to take two.

[@neilshepherd1904]

Great job IWrocker fam. My 2cents: I reckon "self-raising" flour would make a difference. The cake part is a sponge cake mixture - with lots of air in the finished cake. Also you can put the finished Lamingtons in the fridge for a while for the cocoa icing to set. They look delish :) . Cheers.

[@veronicaleonard6370]

Guys, if you have a slow cooker, I have a great recipe for a lamb stew. I got my American friend to buy a lamb roast from Costco and cook it with onions, carrots, potatoes and garlic, thickened by coating the lamb in flour beforehand, some stock,... cook for 6-8 hours and believe me, you will be amazed. And, if it's any consolation, I can't make lamingtons (or scones) either! When I was in the US, I couldn't buy an un-iced sponge slab like we can here, so I opted for a pack of plain pound cake from Costco, they worked a treat in my trifle, they might work for lamingtons too. Just a thought.

[@The_Stoic_PhilosopherAU]

I love the direction your channel is taking. Bless you iWrocker and family!

[@maude1111]

I absolutely adore you guys! Thank you for all the Aussie content lately. All I can say is, please follow the recipe to a T. Baking will never work out if the directions aren’t followed. Lamingtons are literally cloud like so I hope you try the recipe again with all of the measurements! ❤

[@roslynjonsson2383]

Oh no....Sorry Dannielle, but you've used the wrong sugar honey. Your granulated sugar is our castor sugar ( I had to crush sugar cubes in Illinois, so you might need to do the same). Your powdered sugar is our icing sugar. Also, you're making a sponge cake, so you can't change any of the ingredients - you have to use the 6 eggs, because they are necessary for the rising. You just can't mess with a sponge cake recipe, it's a very touchy recipe I'm afraid. Your mix will be the wrong consistency. Never mind. You'll know next time 😁

[@Chattycrafter2580]

That’s why some of us lazy Aussies, buy a sponge cake.😂🤣😂🤣

[@roslynjonsson2383]

@@Chattycrafter2580 Some of us had Nannas who would've skinned us alive if they found out we bought a cake. Wasn't worth risking my life over lol🤣🤣

[@grandaddyc]

@@Chattycrafter2580 And squeeze bottles of syrup, with a rattle can of whipped cream.

[@markcranage2651]

As a retired baker, you could have put the ingredients in a smaller pan that is deeper. Maybe bake it for 20 minutes, and check for doneness. It will shrink back a little bit. For the first try, you did pretty good.

[@brianahern5239]

When it said sift flour mix 3 times and fold. That meant to sift in one third flour, then fold that in, then the next third and fold that in followed by the third and last of the flour before folding that in. This keeps consistency of texture and no un cooked lumps of flour. Caster sugar is simply finely crushed white sugar, powder sugar is what we call icing sugar and I believe it contains corn starch.

[@lizziehole8424]

Well done! Baking is tricky! I love watching your channel 😊 Much love to you from Geelong Australia 🇦🇺

[@systemsrenegade9888]

Better recipe for you for basic sponge cake, 4 eggs, separated 3/4 cup caster sugar 1 tsp vanilla paste 1 cup SR flour 2 tbsp boiling water Preheat oven to 170°C. Grease and baking paper line 2 x 20cm sponge tins.Whip egg white to soft peaks. Gradually add sugar, beating until thick and creamy. Beat in egg yolks and vanilla. Sieve flour 3-4 times to aerate. Gently fold into the egg mixture, then fold in water. Divide between cake tins and gently smooth to the edge. Bake for 20-25 minutes or until the tops spring back to the touch. Cool in the tin for 5 minutes before turning onto a wire rack to cool completely. Cut into squares then coat with chocolate and coconut.

[@midnightkitchen8379]

Thank you ❤😊

[@kathleenmayhorne3183]

If you use 1/3 of the ingredients, you need a smaller pan to keep the depth. Some lamingtons are glued down the middle with raspberry jam. Use a fork or 2, to chocolate them keeping your hands cleaner. Do you have a potato bake recipe? For a savoury side dish, these are easy, good for parties too.

[@barryford1482]

The Governor of Brisbane was named Lord lamington and lamingtons were made for a function at Government House in Brisbane. So Australian no question

[@roxannlegg750]

Ive been baking for over 40 years. My fave lamington type is the pink ones - for that - instead of the chocolate topping you use red jelly (or jello as you call it) that is half set . And you soak the cake pieces in the half set jello and then roll quickly in the coconut. Beaautiful. Doesnt matter about the cake recipe. Any sponge or butter cake is fine and does the same job. Generally we dont put jam in the middle - just plain is better. So squares of fluffy vanilla butter cake/sponge cake, covered in thin liquid chocolate icing all over, and rolled in coconut.

[@denisbryce8746]

Lamington's were first baked in Australia. It's not unusual for the Kiwi's to claim famous sweets, they also claim the Pavlova, which was also first created in Australia, but typically, the Kiwi's also claim those. The Lamington was named after the British Governor of Queensland, Lord Lamington, by his French Chef, Armand Galland as aquick snack for some extra unexpected guests to the Governor's home. As Coconut wasn't something used in Europe at the time, Galland's wife was Tahitian & according to Lady Lamington's Memoires, the coconut was her influence.

[@top40researcher31]

They will stay fresh for up to a week in the fridge in an airtight container. One of the benefits of the chocolate coating is that the cake will last a bit longer before drying out. Lamingtons also freeze well for up to 3 months. You'll want to defrost them either in the fridge or on the kitchen counter overnight.

[@tanyabrown9839]

Their's will probably keep longer seeing it turned into some kind of chocolate coated biscuit stack :)

[@jayweb51]

The original basis of the Lamington was purportedly made by Lord Lamingtons chef, to help cater to a large number of attending guests; Lord Lamington was the Governor of Queensland from 1896 to 1901, the Lamington was either served at Queensland's Government House or in regional Queensland leading up to Australia's Federation in 1901.

[@redwarpy]

Castor Sugar in the US is marketed as superfine sugar, powdered sugar is what we call icing sugar. Also, the eggs are to make the sponge fluffy, you cut down on them. Also, cut down on the size of the pan if only doing half the recipe. Lamington cookies....nice.

[@303Nimrod]

What you should do is not worry about making the sponge cake, but go and buy it from your local bakery. I would be very surprise if a bakery in the USA doesn't know how to make a sponge cake. When you have purchased the sponge then make chocolate coating and coconut, making lamingtons that way without fail.

[@auslaner50]

Awesome job!! As an Aussie... mine usually fall apart! LMAO.. don't worry about it if it's your first time, there's always another time. They are an Aussie institution. CONGRATS!

[@grandaddyc]

Worked for a cake company, baked many trifle sponges at Christmas time for the nostalgic, sherry, custard, tined fruit and jelly. As its hot at Christmas, we replaced time expired stock as was policy. Cut them up rolled coco and syrup them. Bloody things took off and were a fulltime product after that.

[@RobboTheDisabledVlogger]

Lamingtons are definitely an Australian creation!

[@muddymaker3721]

Nah mate! They were first created in Geraldine NZ bro👊

[@Alunticstalkedme4072]

​@@muddymaker3721 BS

[@muddymaker3721]

@@Alunticstalkedme4072 True story bro, I aint lying!!!!!!!

[@Dr_KAP]

I think she was getting mixed up with pavlova

[@muddymaker3721]

@@Dr_KAP Pavlova is also a NZ creation bro. You Aussies trying to steal everything bro!!!!!!!

[@MegaJesseG]

Hi Ian and Dani, I have a recipe suggestion for you to try, Yorkshire Pudding. It's a British dish most often eaten as part of a Sunday roast but I love them by themselves just as much as part of a meal. Recipe is as follows.... All included measurements below have been converted to US style Ingredients 2 eggs 1/2 cup milk 1 cup flour 1 pinch salt and pepper *to taste 1 cooking oil spray Method Mix all ingredients together, except for the spray, and stand in refrigerator for at least 2 hours. Heat oven to 410F. Spray muffin pan with oil and add a little oil to each. Place muffin pan in oven until really hot. Add a small amount of mixture to muffin pan and return to hot oven. Puddings should rise and be ready in 20 minutes. Notes The most important thing is to get the oven really hot and the oil really hot so that the mixture sizzles when added.

[@michaelschick5351]

Hi guys, Michael from tasmania Australia here is a break down of the tea spoon or table spoon and cup measuring in 4 parts, quarters. First 1/4 is a quarter , second 1/2 is a harf, third 3/4 is three-quarters and 1 full spoon, this applies to all tea and table spoon and cups measuring I hope this helps you. Happy baking😊

[@RodNesser]

This has to be one of the funniest videos I've watched in yonks... totally loved it... so heart-warming to watch you guys loving all things Australian and something we really appreciate and rate highly here is when people give it a go... yeah, they don't look the best but you gave it a go... the next batch will come out alright for sure... I reckon you two qualify as mates... hands down... keep up the good work...

[@fi77er]

You guys should contact HOW TO COOK THAT. Ann is Australian, a food scientist, baked, and a fellow content creator. She could give you some advice on the minucer of baking. By the by the cake is called a vanilla sponge cake (very light). My mum would make multiple sponge cakes. Make som laminations with one and freeze the rest.

[@crankiemanx8423]

The recipe you are making with a lot of eggs seems very much like a "Victoria Sponge" cake recipe.which is delicious as a birthday cake with simple filling & topping such as strawberry jam & Chantilly cream & topped with strawberries & cream.the reason it has more eggs for the laminftons is so that the cake is firm enough to not go soggy once dipped in the liquid chocolate mixture.there is also another delicious version made with strawberry jelly crystals instead of chocolate.its called jelly cakes .

[@Teagirl009]

😆 At least you had fun! And Ian and Emma enjoyed them so thats the main thing. Unfortunately with sponge cake recipes you can't really change the ingredients so much self raising flour is best and you need all the eggs. Powered sugar is not caster sugar, just use regular white sugar if you cant by caster. You can also just take the easy route and buy a pre made sponge cake and then just decorate it! 😊

[@vickybrown1435]

Sifting is important to create air that helps to make the sponge lighter. Three times and then do not stir otherwise you will remove all the air. That is why you fold it into the egg mixture. Once the flour has been added to egg and sugar (use regular sugar) mixture treat it gently. Sponges can be difficult. Don't give up as practice will make you perfect. My mother was a great cook and sponges were her specialty. I learnt from her and after sixty years I can finally say I make a fairly decent sponge (never as good as Mum). My mother insisted that I followed all the directions exactly, no shortcuts allowed.

[@serendipity9404]

Great effort, I enjoyed watching you attempt another Aussie creation. I hope you give it another go, even if you 'cheat' and by a store bought pound cake or use a packet cake mix. I say that because I can't bake a cake from scratch, they always flop. I'm from a baking family so goodness only knows how I can get it so wrong every time ,lol!

[@martinschalken7583]

Good first try 👍 Few suggestions: Maybe use a smaller baking tin since you are halving the recipe so it doesn’t go so flat. Secondly, what you used instead of caster sugar looked like icing sugar. Better just to use normal sugar then, but it just might be a bit grainy. Also, use the correct number of eggs. (I know you halved it, does that mean the original recipe asked for 12 eggs?! )

[@IWrocker]

Great tips thanks! And the recipe book called for 6 eggs, we did 4 lol

[@diamondrose123]

There is a much easier way to make lamingtons. Use a packet of Duncan Hines white cake mix, put the batter in cupcake liners, and cook for how long the box says. Then just take off the liners, dip cupcakes in the chocolate and roll in coconut. Lamingtons also need some time to “set”. I made these a lot in the States, and whilst not traditional, they are very good made this way! For an extra treat, cut the tops off and put a spoonful of whipped cream, then replace the tops. Yum!

[@lindascott6902]

As a Kiwi, I can say lamingtons are an Australian invention. In fact, they were a happy mistake made at the Governor’s mansion in Brisbane (Queensland). The Governor of that state at the time was Lord Lamington. In my experience, New Zealanders have more of the red (raspberry or strawberry) lamingtons than Australians, where chocolate is most common.

[@PlaylistsRUs]

That’s good! You guys should open an online Aussie food store and sell these babies

[@alanmoffat4680]

Nice to see you give them a go. Good job. Christmas Rum Balls are a sweet treat that doesn't need cooking, just melt ingredients and mix in others and don't forget the rum, to your taste. I'll try to send you our family recipe for them. BTW love the apron.

[@joanneburford6364]

They're the best and also the ones with broken up Weetbix, condensed milk, sultanas coated in coconut.

[@mjb7015]

For other classic Aussie recipes to try I think the kids will really enjoy Chocolate Crackles, White Christmas, and Honey Joys. Choc crackles are rice bubbles (rice krispies?) mixed with melted chocolate and copha, and set in a cupcake cup. White Chocolate is a marshmallow, dried fruit, and white chocolate slice ("tray bake"?). Honey Joys are very similar to Chocolate crackles, but you use cornflakes and honey syrup. You probably won't find copha in the US, look for "hydrogenated coconut fat/solids", or "vegetable shortening".

[@munch15a]

Chocolate Crackles would be great for the kids

[@Latchkei1]

Yesyesyes I got so hungry reading this comment!

[@stonie4242]

The cake used for lamingtons is just a basic sponge cake. In Australia alot of bakeries will sell slabs of sponge cake and a lot of mums will buy it to make lamingtons for school bake sales to raise money. Also Caster sugar is like regular sugar but slightly more Finley ground not powdered sugar which we call icing sugar. Good first try though.. Lamingtons were made to use up slightly stale sponge cake instead of letting it go to waste.

[@MonstaAU]

Yes, loving this. Wanted to see you guys cooking some things out of the recipe books that have been sent over.

[@Ark_Exercise]

We call them Garage sales too :)

[@davexenos9196]

I was eating lamingtons back in the early 60`s . We didn`t invent New Zealand until 1973, so there is no way they invented lamingtons. Same story with pavlova.

[@FionaEm]

😂😂

[@Donna_C503]

🤣🤣🤣

[@LisaS23N]

😂

[@user-lm6ii9id9o]

Powder sugar is what we call icing sugar. Caster Sugar is different again

[@SharonLeeCreative]

Australian cup and spoon measurements are different to American. That will affect your ratios and rising. You can find the measurements online. Castor sugar is granulated sugar. Your powdered sugar is icing sugar.. used for 'frosting' etc. Handle the sponge recipe very gently, don't let the egg mix sit for too long, it will deflate. Fold on the flour gently. I add a little more baking powder to the flour, the flour can react to weather. When the recipe goes weird and flat, cut them in strips and call them a lamington log. 😂

[@daisy9910]

My favourite lamingtons have jam in them. They are so good. Glad you liked them.

[@juliegarrett8389]

OK... icing sugar is not caster sugar. Caster sugar is just fine ground regular sugar. So if you don't have caster, use regular. Eggs. The eggs provide raising to the cake, and the oil content. Don't skimp on the eggs. And when they say beat for 10 minutes, use high speed and go to town! The mix should be about twice the volume that it started. Don't add cornflour after the camera turns off... Baking time shouldn't be much less than for a full mix.

[@renatewest6366]

Yes Julie you are correct

[@durosennen7763]

in the rest of the world we don't use spoons, cups... but grams and liters. So that the receipts are clearer and understandable. all you need is a kitchen scale (e.g. 1 kg of flour, 7 g of yeast, 5 g of salt, 250 ml of water...) and follow the recipe

[@chimaira75]

Pro tip, buy plain sponge from supermarket. The best filling is mock cream.

[@larissahorne9991]

There are at least two things I know are hard for people to bake spongecake and scones. My mum was brilliant at making scones, one of my sisters tried and was highly disappointed by the results. Mum's pumpkin scones were especially good. They were so smooth they didn't need butter. On the other hand she couldn't make spongecake to save her life. She used to tell us how good her Aunty's were and that she wished she knew her secret.

[@siryogiwan]

the original is a stale sponge, it was created in Victoria, by the wife of someone getting a visit from someone important, only having stale sponge, she dipped in chocolate, to mask dryness and coconut to make it easier to handle. Both this and Pavlova are Australian creations, the kiwi's try to claim the pav, not heard them claiming lamingtons too

[@siryogiwan]

don't worry about the rise, the cornflour was what did it, but sponges are temperamental, next 1, just use a sponge packet mix, to be sure it rises more

[@donpearson735]

Suggestion: buy a plain sponge cake and make your lamingtons from there, half the hassle solved.

[@midnightkitchen8379]

Lol yes for real. 😅😊

[@ianhelyar6383]

Raspberry Lamingtons...I never heard of them until my hair was already grey! Lamingtons were originally only chocolate.

[@cadifan]

NZ has always made them in both flavours and recently started making them in orange as well.

[@AbblittAbroad]

We normally call the raspberry ones jelly cakes, made with raspberry jello rather than icing.

[@Annoir50]

Perhaps buy a vanilla cake mix and then use the icing mix and coconut to finish it. Powdered sugar is our icing sugar so you would have been better off to use normal sugar. You'll get there. Lamingtons are definitely Australian. Nigella Lawson suggests using 2 teaspoons of baking powder to 1 cup of all purpose flour to make self-raising flour. US self-rising flour contains salt.

[@petergreenham7235]

If your oven has a fan, they do best in a non fan oven

[@cookeingwithme]

A 1900 recipe for Lamington Cakes has been found in the Queensland Country Life newspaper. While the recipe originated in Queensland, it spread quickly, appearing in a Sydney newspaper in 1901 and a New Zealand newspaper in 1902

[@wintereve7267]

100% Australian 🇦🇺ridiculous- you’ve got to try Lamington butterfly 🦋 cupcakes- we used to make them with strawberry jelly hmmmm sooo good

[@GumnutLaneJewellery]

Hi there, castor sugar is just normal granulated sugar that has been made finer, if you don't have it you can put some normal sugar in a food processor and refine it that way! . powdered sugar here is called icing sugar! hope this helps. hahaha it looks like a biscuit! I think you didn't add enough baking powder! Oh and you should'nt have added the corn flour to the mix! and usually we use desicated coconut not shredded! The cooking time WAS probably out!

[@SalisburyKarateClub]

We call them Garage Sales. I vaguely remember when my mum made them, she would just buy a plain sponge cake, cheating a bit, but it worked.

[@Oliver_Cumberland]

Nice to see you trying the Aussie recipes. Lots of suggestions below but I'll add my own: the lamington cake is a sponge cake - nothing more. What makes it special is rolling it in chocolate and covering it in coconut. The jam is NOT traditional - it is only a recent addition. You should be able to find a USA terminology/measurements recipe for sponge cake on-line.

[@venderstrat]

I have heard that they come out best if you let the sponge cake go a little stale before icing them.

[@bradtraynor7149]

try a plain butter (tea) cake, then add the chocolate and coconut

[@WayneT51]

G'day from down under. Your pan may have been a bit big thus the cake was cooking before it had a chance to rise. Don't cut back on the eggs.😊 You all have a Merry Christmas and a safe and wonderful 2024.🥰🤶🎅🏾

[@munch15a]

sometimes we call them car boot sails or as you would say trunk sails as everyone at the stall brought all the stuff in there car.

[@heatherrowles9930]

Baking is a science, you actually cant just leave a big chunk of an ingredient out....like 2 eggs......without replacing them with something that works in the same way as eggs do in a recipe, and in any cake recipe eggs are part of the raising....and a huge part, along with not creaming your eggs, sugar and butter, of why your cake turned out flat. The cake wouldnt have tasted "eggy" if you'd used the proper amount of eggs. Oh, and lamingtons absolutely are Australian.

[@Pet8160]

My mum used to put the cake in the freezer before cutting it and then ice the cold cake

[@Rob-qu7ks]

Using vanilla extract can help with the eggie smell/taste. And as others have said you need all the eggs to get a rise. Great attempt for your first!

[@WayneLyons]

Next you've got to try another contentious Aussie / Kiwi dessert; the pavlova. It's a bit like a meringue on the outside but soft and silky smoothe on the inside. Top with fresh fruit and cream and you've got a Christmas dinner fave Down Under. It's trickier than lamingtons, but worth the effort.

[@timcarr4673]

You could also try using a smaller pan so the mixture is taller and will rise a little more. Must have the raspberry jam, thats a non negotiable imo. Our ANZAC mates down south Did Not Invent the Lamington - Just ask Dame Edna Everage. Right Possums 😂

[@briangill4000]

Cooking is chemistry. Any time you change an ingredient you risk it not turning out. Never mind, trial and error and you will get it right. It's basically sponge cake covered in chocolate and coconut. Just get a packet sponge mix and you'll be right mate.

[@ozzybloke-craig3690]

New Zealand trying to steal the lamington, like they stole Pavlova. Damn thieves. But hey, if you guys had stuff as good as us, we would steal it to 😂

[@Paradoxical124]

They ripped off the entire Australian way of living pretty much. House design to road signs, you name it! 😅

[@ACDZ123]

Cmon give them a break, they don't have much there as it is .crikey we had to send them our cars so they didn't have to ride push bikes everywhere 😁

[@roxannlegg750]

Awwe - come on - be a sport - let them have it - they dont have anything else...poor things. Just let them think its theirs and they'll be happy and stay there. heeeee

[@AnnQlder]

Finally a kiwi who gets it! You’re really just there for us to steal stuff from 😂😂😂 we’re never giving back Neil Finn btw 😂😂😂🇦🇺

[@KT-ki2nv]

Lock everything up or they will claim it too

[@zoenoble1185]

Merry Christmas everyone. When I was a kid charity’s would have lamington drives. You would place an order then a Ute or a truck would come up and down the street to drop them off. The good old days. 🇦🇺

[@-sandman4605]

Barangaroos Aussie pies & sausage rolls, they also sell Aussie cakes in Illinois & there is 3 shops in the Illinois area.

[@erica-yi5fz]

My mum always used day old sponge

[@shaneb4612]

Hey Daniella & Ian, now you're making me crave Lamingtons. It's a big fight, but it's not only lamingtons, it's pavlova too. Not a fan of Pavlova, but love my lamingtons. The key is the self-raising flour. I think that you should make a white cake, which is what we call a sponge cake. Then cut into 6, cover in that great chocolate frosting & coconut. Cheers.

[@cgkennedy]

Garage sales.

[@LisaS23N]

The sponge cake is similar to your angel food cake. The process of when to beat everything and egg qty are important to the fluffy texture of the sponge. But well done anyway. Next time just buy the sponge and do the chocolate, coconut dipping. Lol. PS apparently I think there is cake flour in the us that is similar to self raising??!

[@rosbentley3126]

Hi guy's if its easier for you you can use a box cake mix like a butter cake mix then you can do the chocolate & coconut over them

[@annak011]

Lord and Lady Lamington who was the Governor of Queensland in 1895. They has unexpected visitors and they did not have and biscuits for afternoon tea so they asked their chef de cuisine, to come up with some thing to eat . So he is often credited with the invention of the lamington. Some historians are certain that he created it at the Governer's official residence in Brisbane, now known as Old Government House. Thence the name Lamingtons.

[@WatchingDude]

Making a sponge cake can take quite a bit of practice. Because sponge cake can be very temperamental. It's important to get your ingredients correct. Otherwise you won't get the very light fluffy sponge that you re looking for.

[@GaryNoone-jz3mq]

Cooking is an art. Baking is a science. That means you can't change the recipe to suit yourself.

[@brianahern5239]

I made my first comment before watching the whole thing. The easiest way is just use a vanilla cake mix in a square cake tin then coat that in the choc and coconut. Also they are best , sliced and sandwich in whipped cream and jam. Also yours needed more baking soda and in a cake tin to hold it together and rise rather than spread. Its only cake.

[@ozfroggirl9221]

Just find a good vanilla sponge recipe if this one is too confusing. You can use any sponge cake, just cut it into squares and then dip in to the chocolate icing and coconut.

[@Hexcaliblur83]

I know traditionally, a sponge is made, then squares are cut out, then dunked in a chocolate sauce, followed by a desicated coconut dunk.. but you can also use a raspberry sauce instead of chocolate, its also delicious!! ❤

[@ellefitzpatrick6339]

It’s not raspberry sauce, it’s liquid jelly and it’s better than chocolate, especially when refrigerated.

[@Antena308]

You didn't have to look for a recipe in Australia, we do the same in Croatia, only in our country they are called čupavci (tufted)

[@kerryb5592]

According to a top Australian Cafe cake store Fergusson Plarre Bakehouse they say; “So, where is the lamington from? Despite some interesting claims from New Zealand, the origin of the lamington began between 1896 to 1901 in Toowoomba, Brisbane”. On another note your Lamingtons look like the real deal. They should be light and fluffy so I suggest you try again and next time cut them smaller into fish finger size 😁

[@graemekelly]

Aussies invented the Pavlova and Lamingtons lol That’ll keep the argument going

[@aaronwebb7090]

Never be afraid, or ashamed, of calculating even the simplest equations. It is always better to know you are right than to guess and possibly ruin your food, especially given how expensive food is getting these days.

[@rebeccapryde5426]

You need all the egg whites to help them rise. :) A sponge cake is soft and fluffy and light. :) I'm Australian, and I just can't make sponge cakes! ;) So don't feel bad about how it turned out. ;)

[@88Maggie88]

Lamingtons are not just australian or kiwi. In europe we have them to and you can get them everywhere around here (Slovenia) or just bake them np. We call them coconut cubes 🤷😄 for your first try you did pretty good.

[@DoctorVadarWho]

I am from Toowoomba were they are originally created

[@bevhowell7665]

Followed the recipe well, self raising flour is the rising reason, just change baking powder to self raising flour . But you did everything correct, time as well

[@midnightkitchen8379]

I will follow a recipe to the T next time and find better recipes that I have all ingredients for :) thank you for everyone’s tips and suggestions ❤😊😊😊 overall they were good lol and kids loved them lol 😊

[@tanyabrown9839]

Lamingtons are Australian. It's the pavlova we fight over with the NZers on which country it came from. OH NO I've never seen anyone fail at lamingtons before. You created your own recipe :) (The recipe failure actually made the video more entertaining as we really werent expecting that . I dont know if these sink if over cooked as I've never over cooked them (also if using half the recipe you probably need a smaller container too!) . Leaving a couple of eggs out also would mean less cooking time and a smaller container so all that has changed things. (lamington's do not usually taste eggy). Lamingtons are basically just a sponge cake with the chocolate soaked into it and many of us like raspberry in this too. (Once cooled cut in half and add the raspberry jam and some also add whipped cream as a lamington filling).

[@mhomho1979]

yeah sponge cake is tricky to get right, too little time and it won't rise enough and too much time then it rises and sinks back down

[@jayweb51]

Castor Sugar in Australia is a fine granular sugar, not a powdered sugar; powdered sugar in Australia is called Icing Sugar.

[@merrilynbentley5539]

You have to use granulated sugar not icing(not powered). If you can't find castor sugar, which really fine granulated, just use normal white sugar. and add it a tablespoon at a time while continually beating. So it dissolves into egg mix before adding next tbspn. That's why you beat for so long. Hope this helps. Well done on first effort though. ❤❤😘