Remington Cake

Name: Remington Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pcs egg; 40g milk; 80g Sugar; 26g butter; 100g Low powder; 100g Chocolate (decoration); Some Coconut (decoration); Some Milk (decoration)

by Star wish 2790

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The Earl of Remington (Charles Cochrane-Baillie, 2nd Baron Lamington) was the Governor of Queensland, Australia from 1896 to 1901. Some people say that this cake covered with shredded coconut and chocolate resembles a hat worn by the earl. It is also said that the Earl’s cook accidentally dropped the cake into the chocolate, and later coated the cake with shredded coconut, which was very popular among diners. The third argument is that when the Earl of Remington was governor, a large amount of cakes accumulated in the parliament kitchen one day. People divided the cake into small pieces, coated them with chocolate, and then wrapped them in shredded coconut, and distributed them to the councillors. The last theory is that the Earl of Remington visited Toowoomba's Harlaxton House and the chef brought out this kind of cake.
The traditional Remington cake is a sponge cake or butter cake cut into pieces, coated with chocolate syrup, and then coated with shredded coconut. Some people also put cream or jam in the cake. New Zealand prefers strawberry-flavored jam, and Australia prefers lemon-flavored flavor.
Simply put, Remington cake is a sponge cake with chocolate sauce and coconut paste.
Because the cake is tightly wrapped in chocolate, moisture is not easy to lose, and the cake's soft taste is maintained.
The cake is perfectly blended with chocolate and coconut paste, it is a wonderful feast of taste!

Ingredients

Remington Cake

1. Mix the eggs with sugar

2. Heat insulation water until the lines will not disappear quickly

3. Sift the low-gluten flour into the beaten egg liquid

4. Stir evenly

5. Mix milk and butter, melt in water

6. Pour the melted oil and milk mixture along the edges, and stir evenly

7. Pour the cake batter into a baking pan lined with greased paper or linoleum, and shake it vigorously a few times

8. Put it in the middle of the preheated oven at 150 degrees for 20 minutes

9. After being evenly colored, let it out and cool down

10. Cut the cooled cake evenly into small pieces

11. Melt the chocolate and milk, the cake pieces are covered with chocolate liquid

12. Put it in a bowl with coconut paste, and cover the surface with coconut paste

Tips:
1. Do not add too much milk to the chocolate, it can flow easily after melting
2. The temperature of the butter and milk mixture should be slightly higher than the hand temperature. Adding cake batter will not defoam easily due to the coagulation of the butter
3. Adjust the baking temperature according to the attributes of each person's oven