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Raspberry Lamingtons Recipe

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3.8 from 37 reviews

Raspberry Lamingtons are a delightful twist on the classic Australian treat, featuring light and fluffy hot milk sponge cake squares dipped in a sweet raspberry glaze and coated with desiccated coconut. These vibrant and fruity lamingtons are perfect for parties, afternoon tea, or a special dessert treat.

  • Total Time: 1 hour 10 minutes
  • Yield: 18 servings

Ingredients

For the Hot Milk Sponge Cake

  • 5 large eggs
  • 1 cup whole milk
  • 6 tablespoons butter
  • 2 cups granulated sugar (400 grams)
  • 2 cups cake flour (220 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract

For the Raspberry Glaze and Coconut Coating

  • 2 teaspoons unflavored gelatin powder
  • 1 cup granulated sugar (200 grams)
  • 1¼ cup water (divided: ¼ cup + 1 cup)
  • 10 ounces frozen raspberries (thawed)
  • 2 cups powdered sugar (250 grams)
  • ¼ teaspoon red food coloring (optional)
  • 2 cups desiccated coconut

Instructions

  1. Warm the Eggs: Place whole eggs in a bowl of warm water to bring them to room temperature, which helps in whipping them to a higher volume.
  2. Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch square cake pans and line the bottoms with parchment paper for easy removal.
  3. Warm Milk and Butter: In a saucepan over low heat, warm the milk and butter until the butter melts, then keep warm on the lowest heat setting.
  4. Beat Eggs and Sugar: Crack eggs into a large mixing bowl and add the sugar. Beat on high speed for 8-15 minutes until the mixture triples in volume and becomes pale yellow.
  5. Sift Dry Ingredients: Sift together cake flour, baking powder, and salt over the beaten eggs. Gently fold in with a spatula until just combined – some flour streaks should remain.
  6. Add Vanilla and Milk Mixture: Stir vanilla extract into the warm milk mixture, then gently pour the milk into the batter. Stir by hand, scraping the sides and bottom to incorporate all flour.
  7. Bake the Sponge Cake: Divide the batter evenly between the prepared pans. Bake for 30-34 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans on a wire rack.
  8. Soften Gelatin: Sprinkle gelatin over ¼ cup of water in a small dish and allow to soften for 5 minutes.
  9. Make Raspberry Syrup: In a small saucepan over medium-high heat, combine 1 cup water and 200 grams sugar, stirring until dissolved. Add thawed raspberries and cook for 5-8 minutes.
  10. Strain Raspberry Mixture: Pour the cooked mixture through a fine-mesh strainer into a bowl, pressing to extract as much liquid as possible. Discard solids.
  11. Combine Gelatin and Raspberry Syrup: Heat softened gelatin in the microwave for about 10 seconds until syrupy, then whisk into the raspberry syrup.
  12. Make Raspberry Glaze: Sift powdered sugar into a bowl. Pour raspberry syrup over sugar and whisk until smooth. Add red food coloring if desired. Refrigerate for 15-20 minutes until slightly thickened.
  13. Prepare for Assembly: Place a wire cooling rack over a baking sheet lined with parchment or wax paper.
  14. Cut Cake: Trim edges from cooled sponge cake and cut into 2-inch squares. Place squares on a plate and freeze for 30 minutes.
  15. Set up Coating Bowls: Place raspberry glaze in one bowl and desiccated coconut in another for dredging.
  16. Coat Cakes: Remove cake squares from freezer. Using a fork, dip each square in raspberry glaze, turning to coat completely, then spoon desiccated coconut over all sides. Place coated lamingtons on the wire rack.
  17. Chill and Set: Refrigerate the coated lamingtons on the baking sheet for 20-30 minutes to allow the glaze to set.

Notes

  • Warming the eggs helps them whip more easily to a greater volume for a light sponge.
  • Folding the dry ingredients gently ensures the cake stays airy and tender.
  • Ensure the raspberry glaze is slightly thickened before coating for optimal coverage.
  • Freezing the cake squares before dipping helps them hold their shape and prevents sogginess.
  • If using food coloring, add sparingly to enhance the raspberry color without overpowering.
  • You can store coated lamingtons in the refrigerator for 2-3 days in an airtight container.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 34 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/raspberry-lamingtons-recipe/