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Raspberry Lamingtons Recipe

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★★★★★

4.8 from 131 reviews

Raspberry Lamingtons are a delightful twist on the classic Australian dessert, featuring soft hot milk sponge cake cubes dipped in a luscious raspberry glaze and coated with desiccated coconut. This recipe combines the light, airy texture of a sponge cake with a vibrant, fruity glaze that adds a refreshing tang and beautiful color, making these lamingtons perfect for teatime or special occasions.

Ingredients

Scale

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

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 Eggs: Place the eggs in a bowl of warm water to gently warm them up, which helps achieve a higher volume when beaten. Let them sit while preparing pans and ingredients.
  2. Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch square cake pans, then line the bottoms with parchment paper for easy removal.
  3. Warm Milk and Butter: In a saucepan, gently warm the milk and melt the butter over low heat. Keep this mixture warm while beating the eggs.
  4. Beat Eggs and Sugar: Crack the warmed eggs into a large mixing bowl, add the 2 cups of granulated sugar, and beat on high speed for 8 to 15 minutes until the mixture triples in volume and becomes pale yellow.
  5. Sift and Fold Dry Ingredients: Sift cake flour, baking powder, and salt over the beaten eggs. Fold them in carefully with a spatula until just combined, even if some flour streaks remain.
  6. Combine Milk Mixture: Stir vanilla extract into the warm milk and butter mixture. Pour this into the batter and gently fold using a spatula until fully incorporated, scraping the bowl sides and bottom.
  7. Bake the Sponge Cake: Divide the batter evenly between the prepared pans and bake for 30 to 34 minutes. Begin checking at 30 minutes by inserting a toothpick; it should come out clean.
  8. Cool the Cake: Remove cakes from the oven and set the pans on a wire rack to cool while remaining in the pans.
  9. Soften Gelatin: Sprinkle gelatin powder over ¼ cup of water in a small dish and allow it to soften for 5 minutes.
  10. Cook Raspberry Mixture: Heat 1 cup water and 1 cup sugar in a saucepan over medium-high heat until the sugar dissolves. Add thawed raspberries and cook for 5 to 8 minutes.
  11. Strain Raspberry Syrup: Pour the cooked mixture through a fine mesh strainer into a bowl, pressing to extract as much liquid as possible. Discard solids.
  12. Heat Gelatin and Combine: Microwave the softened gelatin for about 10 seconds until syrupy, then whisk into the raspberry syrup until fully dissolved.
  13. Prepare Raspberry Glaze: Sift powdered sugar into a bowl, pour raspberry syrup over it, and whisk until smooth. Add red food coloring if desired. Refrigerate for 15-20 minutes until slightly thickened.
  14. Trim and Cut Cake: Place the sponge cakes on a cutting board, trim edges, and cut into 2-inch squares. Arrange on a plate and freeze for 30 minutes.
  15. Set Up Coating Station: Arrange two bowls—one with raspberry glaze and the other with desiccated coconut. Place a wire rack over a lined baking sheet to catch drips.
  16. Coat the Lamingtons: Remove cake squares from the freezer. Using a fork, coat each cake cube with raspberry glaze, allowing excess to drip back. Then, spoon desiccated coconut over all sides, holding the cake over the bowl. Place coated lamingtons on the wire rack.
  17. Chill to Set: Once all squares are coated, place the baking sheet with lamingtons in the refrigerator for 20-30 minutes to set the glaze.

Notes

  • Warming the eggs before beating is crucial to achieve a light and airy sponge with good volume.
  • Do not overmix flour into the batter to retain the sponge’s delicate texture.
  • Use frozen raspberries that are thawed for best flavor and consistency of the glaze.
  • Freezing the cake squares before dipping helps the glaze adhere better and reduces crumbling.
  • Red food coloring is optional and only needed if you want a more vibrant raspberry color in the glaze.

Keywords: Raspberry Lamingtons, Hot Milk Sponge Cake, Raspberry Glaze, Coconut Coated Cake, Australian Dessert, Festive Treat

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