Lamington
A Timeless Australian Treat, Arguably Australia’s national cake.
The Lamington derives its name from Lord Lamington, who served as Governor of Queensland from 1896 to 1901, or possibly his wife, Lady Lamington. The likely creator is believed to be Lord Lamington's French-born chef, Armand Galland, though there is no definitive answer this seems the most likely.
The first recorded recipe for the "Lamington cake" appeared in the December 17, 1900, issue of Queensland Country Life. Despite the uncertainties surrounding its origins, the Lamington has solidified its status as an Australian classic. (Kiwis, keep your distance on this one!)
This recipe has been subtly elevated to ensure a consistently even, delicious, and moist crumb with each bite. Months were dedicated to refining and perfecting the process.
Sponge
Preheat the oven to 160 °C. Sift together the cake flour, baking powder, and glycerol monostearate; set aside. Combine sugar (1), egg yolk, lemon juice, vanilla bean seeds, and lemon zest in a stand mixer with a whisk attachment. Mix on medium speed until incorporated. In a slow stream, pour in the oil. Once fully mixed and emulsified, gradually add the sifted flour mix while mixing on medium speed. Once thoroughly mixed, transfer to a large bowl and set aside.
Add egg whites and salt to the bowl of the stand mixer. Mix on high speed until the eggs form a light foam. Gradually add sugar (2) and mix until stiff peaks form. Using a spatula, gently fold the egg whites into the batter a third at a time. Dust the baking tray with flour and tap it on the counter to remove excess flour.
Pour the batter into the baking tray. Bake for 13-16 minutes or until the sponge reaches an internal temperature of 95 °C. Leave to cool on a cake rack.
Whipped Cream
Bloom the gelatine in cold water; once bloomed, remove the water and set the gelatine aside. In a small pan over low heat, add cream (1) and bloomed gelatine. Remove from heat and whisk until the gelatine has fully dissolved.
In a mixing bowl with a whisk attachment on low speed, start whisking cream (2). Add sugar, salt, and vanilla bean seeds. Begin whisking the cream slowly, once semi-whipped, start adding the warm gelatine/cream mix as it whisks. Once all the gelatine is added, whisk this mixture until the cream has achieved firm peaks. Store refrigerated.
Sponge Syrup
Combine sugar, water, and glucose syrup in a pot, and bring to a boil over medium-high heat. Remove the pan from the heat. Cool the syrup in an ice bath. Once cooled, stir in vodka. Set aside until needed.