White chocolate, lemon and blueberry lamingtons.

The lamingtons of my childhood were often the size of a Rubik’s cube… and drier than the Australian outback. These bright, sweet gems are about a quarter of the size, and the sponge alone is something magic. Add white chocolate, blueberry jam and lemon curd and you’re subverting tradition in the most delicious way. Continue reading

The Darling Basics: Don’t have cake flour? Don’t fret.

For every cup of cake flour* you need:

  1. Sift together 1 cup plain flour + 2 tbsp cornflour.
  2. From this, measure out the 1 cup of ‘cake flour’ you need.
  3. Sift the measured 1 cup of ‘cake flour’ again when you add it to your recipe.

Thank you, Smitten Kitchen!

*What’s the difference anyway? Cake flour = less protein and less gluten = cakes that are less dense, less chewy and less ‘bound’ (i.e. softer and fluffier). Thank you David Lebovitz. Now if you don’t mind, I’m off to try my hand at those lamingtons…