It was for work purposes, of course – we were about to post our 12WBT lamington recipe yesterday, and the dish needed to be tested before it went live. Being the diligent employees that they are, Fleur and Larah from the 12WBT marketing team agreed to hit the kitchen to take the cooking method for a test drive.
Chocolate was melted, arm muscles were tested through vigorous hand whisking, and colleagues were impressed. These ladies know how to make a MEAN lamington!
Since Fleur and Larah are now chocolate sponge specialists, they thought they’d share some tips and tidbits to help your lamingtons be as successful as theirs.
Larah: We used supermarket cocoa powder in the icing, but weren’t very happy with it. It didn’t taste that chocolatey. We’d recommend using dutch (sometimes called dutch-process) cocoa powder instead of the natural cocoa powder that we used. Dutch cocoa is made from cocoa beans that have been washed with a potassium solution to neutralise their acidity. The powder ends up darker, and has a smoother flavour. Adding quality dark chocolate would have also helped, but you’d have to be mindful of the extra calories.