Australians are very protective of their national cake, and with good reason, but who makes the best?
, prove more robust, but blander than their more dairy-heavy counterparts. If we’re going to nitpick – which is, after all, what everyone’s here for – you could describe them as a little bit tough in comparison . AWW cut the flour with cornflour, which reduces the gluten content and gives a slightly more tender crumb, but I think it’s preferable to make a tastier sponge in the first place, then work out how to ice that, rather than compromising on flavour.
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