Print

Raspberry Lamingtons Recipe

Print Recipe

★★★★★

4.6 from 56 reviews

Raspberry Lamingtons are a delightful twist on the classic Australian treat, featuring a light and airy hot milk sponge cake coated in a luscious raspberry glaze and rolled in desiccated coconut. This recipe combines tender cake squares with a vibrant raspberry coating, then finishes with a coconut crust for a perfect balance of sweetness and texture. Ideal for afternoon tea or special occasions, these homemade lamingtons are sure to impress with their fruity flavor and elegant appearance.

Ingredients

Scale

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 into ¼ cup and 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 Eggs: Place the eggs, still in their shells, in a bowl of warm water to warm them up, which helps in achieving higher volume when whipped. Let sit while prepping pans and ingredients.
  2. Preheat and Prepare Pans: Preheat the oven to 350°F. Grease and flour two 8-inch square cake pans and line the bottoms with parchment paper to prevent sticking.
  3. Heat Milk and Butter: In a saucepan, warm the milk and butter over low heat until the butter is fully melted. Keep the mixture warm on the lowest heat setting.
  4. Beat Eggs and Sugar: Crack the eggs into a large mixing bowl, add the sugar, and beat on high speed for 8 to 15 minutes until the mixture triples in volume and turns pale yellow.
  5. Sift and Fold Dry Ingredients: Sift together flour, baking powder, and salt over the egg mixture. Gently fold with a spatula until just combined, leaving some flour streaks.
  6. Add Vanilla and Milk Mixture: Stir vanilla into the warm milk and butter mixture, then pour it into the batter. Stir by hand, scraping the bowl’s sides and bottom to incorporate all flour.
  7. Bake the Cake: Divide batter evenly between cake pans and bake for 30-34 minutes, checking at 30 minutes with a toothpick for doneness.
  8. Cool Cakes: Set pans on a wire rack and allow cakes to cool in the pans.
  9. Prepare Gelatin: Sprinkle gelatin over ¼ cup water in a small dish and let soften for 5 minutes.
  10. Cook Raspberry Syrup: In a small saucepan over medium-high heat, dissolve 1 cup sugar in 1 cup water. Add thawed raspberries and cook for 5-8 minutes.
  11. Strain Mixture: Strain raspberry mixture through a fine mesh strainer, pressing to extract liquid. Discard solids.
  12. Melt Gelatin: Heat gelatin in microwave for about 10 seconds until syrupy and whisk into raspberry syrup.
  13. Mix Glaze: Sift powdered sugar into a bowl, whisk in raspberry syrup until smooth. Add red food coloring if desired. Refrigerate 15-20 minutes until slightly thickened.
  14. Prepare for Coating: Place a wire rack on a baking sheet lined with parchment or wax paper.
  15. Cut Cake Squares: Trim edges of sponge cake and cut into 2-inch squares. Place on a plate and freeze for 30 minutes.
  16. Set Up Coating Bowls: Fill one bowl with raspberry glaze and another with desiccated coconut for dredging.
  17. Coat Cake Squares: Remove squares from freezer. Using a fork, dip each square into raspberry glaze to coat fully, letting excess drip off. Then roll and coat in coconut. Place coated squares on wire rack.
  18. Chill to Set: Refrigerate coated lamingtons on the baking sheet for 20-30 minutes to allow glaze to set properly.

Notes

  • Warming eggs before beating helps achieve a lighter, fluffier sponge by increasing volume.
  • Be careful not to overmix once flour is added; folding gently maintains sponge airiness.
  • The freezing step before coating prevents the cake from absorbing too much liquid during glazing.
  • Use fresh raspberries if available, but thawed frozen raspberries work well for the glaze.
  • Adjust sugar and gelatin amounts slightly if needed to achieve the right glaze consistency.

Keywords: Raspberry Lamingtons, sponge cake, raspberry glaze, coconut coating, Australian dessert, cake squares

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