Cornflour in Lamington Recipe

by Sharlene Reid
(Powell River, BC, Canada)

Hello from Canada.

I am going to make up some Lamingtons for the very first time and am curious about the ingredient "cornflour" which the recipe calls for.

I managed to find some yellow coloured cornflour at the grocery store and was quite elated. I hope now it is what I am looking for as I did an inquiry on the computer as to what cornflour is and was told for us as Canadians "corn starch" is the same. However, corn starch in my opinion is more of a thickener used to thicken gravy, etc.

Is this possible? I would like to use the proper ingredient.


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Oct 15, 2011
by: Angela

Hi Sharlene,

Great question, difficult answer!

In Australia cornflour is usually made of wheat and is known as wheaten cornflour. It is used to make cakes fluffier and it is also used as a thickener for gravy or sauces.

However you can find cornflour made of maize too, probably to cater for people who need to eat gluten free foods.

This makes things a bit confusing and that is why reading the label is very important if you want one product or the other in Australia.

But being in Canada, things may work differently and, as you say the stuff you bought was yellow coloured, I would imagine it is made of maize. I don't remember using yellow cornflour, though I saw it in shops.

The traditional Australian lamington recipe calls for wheaten cornflour, but I have seen lamington recipes on the internet (on Australian websites) where cornflour is not mentioned at all and where self raising flour is used either alone or combined with plain flour.

Australian flour is usually made of harder wheat and probably this is why the recipe requires wheaten cornflour, to soften the cakes.

If Canadian flour is softer, then maybe you could use one of the recipes that do not mention the cornflour.

I am not sure that I have helped clarify the difference between cornflour and corn starch but I would be very curious to know how you went with the baking of the lamingtons.

So if all goes well please share your recipe with us (and maybe a photo too). It is good to see that lamingtons go international.

All the best with your baking and hope to hear back from you.

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