Super Sponge !

By Shreyas Joshi

Introduction

The passive sponge has many amazing features. For example, the appearance. Another topic is the habitat. Finally, life cycle and reproduction. These topics I have just listed are what I’ll be talking about in my report. Hopefully, you will learn more about the sponge.

Conclusion

In conclusion, the sponge is an very interesting animal as you can see. You learned about its unique body structure. It’s cool habitat. Lastly, its reproduction. Hope you liked my report on the spectacular sponge.

Chef's Corner

Lamingtons


Lamington is a square shaped sponge cake in a layer of chocolate icing and desiccated coconut. It is sometimes come in two halves with a layer of cream or jam in the middle. It is eaten at delightful restaurants and it’s time eaten during the day is dessert. As you can see lamingtons are greatly amazing.




Recipe


  • 2 cups all-purpose flour

  • 4 teaspoons baking powder

  • 1/8 teaspoon salt

  • 1/2 cup butter, room temperature

  • 3/4 cup white sugar

  • 1 teaspoon vanilla extract

  • 2 eggs, room temperature

  • 1/2 cup milk

  • Icing:

  • 4 cups confectioners' sugar, sifted

  • 1/3 cup cocoa powder, sifted

  • 2 tablespoons butter, melted

  • 1/2 cup warm milk

  • 1 pound unsweetened dried coconut





Directions


Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour an 8 x 12-inch pan.

  2. Sift together the flour, baking powder, and salt. Set aside.

  3. Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.

  4. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes. Let stand 5 minutes, then turn out onto a wire rack and cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.

  5. To make the icing: In a large bowl, combine confectioners' sugar and cocoa. Add the melted butter and warm milk and mix well to create a fluid, but not too runny, icing.

  6. Cut the cake into 24 squares. Place parchment paper or waxed paper on a work surface, and set a wire rack on the paper. Pour the shredded coconut into a shallow bowl. Using a fork, dip each square into the icing, coating all sides, then roll it in the coconut. Place onto rack to dry. Continue until all lamingtons are coated.

History


People claim and agree that lamingtons was named after Lord Lamington who was Governor of Queensland from 1896 to 1901. Though this amazing delicacy could have been named after Lord Lamington’s wife Lady Lamington. It was made in New Zealand or Australia. Both countries fight for the food’s origin. The desert used to be called lamington cakes.The recipe for Lamingtons was created in 1990. The first lamington was served in Toowoomba a city in Queensland, Australia. There is evidently a bunch of history on this wonderful delicacy.





Sources: Wikipedia, CNN Travel,and Allrecipes
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