Lamingtons are usually made with stale cake. This recipe uses fresh cake, so the trick is to freeze it then sauce the lamination when it is slightly frozen.
The trick to making the cake light in this recipe is to beat the butter and sugar and eggs until really light and fluffy, if simply mixed together you get more of a pound cake texture than a sponge cake. - 29 Jan 2015
The cake in this recipe was far too dense. .. I literally couldn't eat it. Chocolate dip was okay. - 25 Jan 2015