I have used it once, to make these lamingtons and found it incredibly powerful - even on the lowest setting I almost felt like I was jack hammering.
This recipe was the perfect way to test out the new Dualit (yet to be named by the way - any suggestions?) because to make the sponge cake you are required to beat eggs and sugar until thick and mousse-like which takes approximately 10 minutes.
I came to be making these lamingtons to take away for the weekend to friends in Folkstone, Dover. Most Australian school children will have grown up with these cakes which are covered in chocolate icing and coconut, and would most definitely have had to sell their fair share at a fund raising "lamington drive" (which really meant your parents bought $15 worth of lamingtons and you didn't even have to leave the house).
I had never thought of making them myself until Y reported back that our host for the weekend would be making pavlova "from scratch" (why do infrequent cooks always feel the need to specify that something is made "from scratch"? I always assume it would be until told otherwise - kind of like being innocent until proven guilty) for an Australian themed dessert. Clearly I needed to step up and Y's idea to go to the Australian Shop in Covent Garden to buy some Iced Vo-Vo biscuits was not going to cut it. I would make lamingtons FROM SCRATCH!
I firstly (the day before you need the lamingtons) beat 5 eggs with 1/4 cup caster sugar for 10 minutes until very thick.
Melt 60g unsalted butter and let cool.
Fold through 150g flour gently into the egg mixture.
Drizzle the melted butter down the sides of the bowl and combine.
Bake for 15-18 minutes in 180 degree oven. This recipe is from Stephanie Alexander's "Cook's Companion" and she says under no circumstances should you open the oven door in the first 15 minutes of cooking. I wouldn't risk it if I were you.
Take sponge cake out of oven and leave to cool.