Cake-Off Challenge: Giant Lamington Trifle

The first cake to be tasted and tested in Round 2 of the 2010 Christmas Cake-Off Challenge was Kat’s Giant Lamington Trifles. In her own words, “They were bigger in my mind.” Based on the Lamington sponge, which is quite Kiwi, and the trifle, which is quite Christmassy, it seemed appropriate to combine the two ideas with the aid of much jelly and custard, careful layering and some freezer fun-times.

Guest Judge, Lord Forrester of Governor’s Bay, had this to say about the creation:

Sponge light, delicious and fluffy. A fresh fruit burst, with a bit of freeze from the jelly. An interesting twist on the usually dull Lamington – very nice.

Other comments from the assembled tasters included “I like the lightness, especially given that we’re eating so many cakes,” and, “Yum! Very inventive.” The chef added, “And it wasn’t still frozen, it would be perfect!” to which the reply was heard, “But there’s nothing worse than runny jelly.” ‘Nuff said.

Vote for Kat’s giant Lamington trifles in the 2010 Cake-Off Round 2 Poll.

Published in: on December 14, 2010 at 19:45  Leave a Comment  

South African Melk Tert

After starting the morning with pudding, Laura also provided an abundance of tarts to finish off any chance of productive work happening between morning tea and lunch. Should the gentle sound of snoozing echo down your corridor, check to see if it emanates from the office of one who has eaten two slices of cake before 10.30 am. If it does, make a note to join in next week, and pull their door gently closed before the boss notices. Much obliged. Laura’s excellent recipe follows.

South African Melk Tert

Short Crust Pastry:
6 oz Plain Flour
2 oz Sugar
2 x Egg Yolks
2 tsp (level) baking powder
4 oz Butter

Rub together flour, baking powder, sugar and butter. Add egg yolks. Press into large greased flan tin.
Bake blind for 10 mins.

Filling:
¾ pint Milk
½ cup Flour
1 cup Sugar
1 ½ oz Butter
3 x Eggs

Scald milk and butter in a double boiler. Beat eggs and sugar until very light and fluffy. Fold in sifted flour. Pour egg, sugar and flour onto scalded milk and butter. Return to heat and cook until fairly thick. Our into pastry shell and sprinkle with cinnamon. Bake at 180°C for 20 mins.

Published in: on November 21, 2010 at 21:22  Leave a Comment