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[Bentley]

My Buddy Wazza from the Australian site Smoke, Fire & Food sent me a recipe for Lamington's.  A popular sweet treat.  I though today I might try and do a variation on it that was inspired by another Buddy at SF&F, Captain, who did a Lamington Roll-up.

Going to start on it in about 30 minutes and will post pictures of the process as we go.  Captain used a cream like filling, I think I am going to try a hazelnut spread for mine.  Getting the sponge to come out on the flat sheet will be the 1st test!

[Bentley]

Cream butter and sugar, added eggs and whip till tripled.  Sift in flour and baking soda, fold and place on baking sheet.  In oven at 350° for 10 minutes? (will see)

[Bentley]

About 1/2 inch thick when spread on sheet.  Baked at 350° for 15 minutes.  See you in about an hour when cool!

[Canadian John]

 Looks good so far. Waiting on the taste test.

[Bentley]

I think a pudding would go well in it.  I do not have any, but I make just make a vanilla custard, add the Nutella and use it!

[Bentley]

Since it is a Ganache type of topping with the coconut, did decide I would make a quick vanilla custard and add the Hazelnut spread to that.

Custard.
3 Egg Yolks
48g W/Sugar
21g Corn Starch
336ml Whole Milk
1 TBS Vanilla

Cream yolks and sugar till light yellow, about 5 minutes on high.  Add corn starch. Simmer milk to 190° then add about 1/4 of it to egg mixture.  Stir well, ten incorporate the rest into milk.  Put back into sauce pan and cook on low for 8-10 minutes stirring constantly.  Cool, and in fridge for 2 hours.

[Bentley]

Gonna try and fill and roll this, I truly believe this could go very wrong!

[jdmessner]

Gonna try and fill and roll this, I truly believe this could go very wrong!

Looking good. I know you can do this, you are on a roll! Can't wait to see how it turns out.

[Bentley]

I have had many Epic Failures & this is one that will be added to the list.  Should have just made the stinking traditional Lamington's!

From the batter not being right for the Sponge, to the coconut being desiccated to long so that it turned color, to the cake being over cooked so that it would not roll, to the chocolate having to much cream in it.  I don't mind most failures, as they are usually just an appearance thing and at least can be eaten and enjoyed.  This is not the case with this adventure.  It simply is not tasty in its current form.

So I will let it sit uncovered till Monday, then I will cut it up and make probably one of the funkyist Bread Pudding I have ever made!

I will revisit this very soon after more research on the Sponge Cake.

[Bentley]

A little better outcome with the "traditional" Lamington.