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Raspberry Lamingtons Recipe

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★★★★★

4.3 from 70 reviews

Raspberry Lamingtons are a delightful twist on the classic Australian dessert, featuring soft hot milk sponge cake squares dipped in a luscious raspberry glaze infused with gelatin and coated in desiccated coconut. Perfect for gatherings or a sweet treat, these lamingtons balance fruity tartness with a moist, fluffy texture.

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 Coating

  • 2 teaspoons unflavored gelatin powder
  • 1 cup granulated sugar (200 grams)
  • 1¼ cup water (divided)
  • 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 bring them to room temperature. This helps achieve a higher volume when whipped.
  2. Prepare Pans and Oven: Preheat the 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: Combine the milk and butter in a saucepan over low heat until the butter melts, then keep warm on the lowest heat setting.
  4. Beat Eggs and Sugar: Crack the warmed eggs into a large mixing bowl and add sugar. Beat on high speed for 8-15 minutes until the mixture triples in volume and becomes pale yellow.
  5. Fold Dry Ingredients: Sift cake 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: Stir vanilla into the warm milk mixture, then pour it into the batter. Stir by hand, scraping the bowl to incorporate all flour, then divide evenly into prepared pans.
  7. Bake Cake: Bake for 30-34 minutes, checking at 30 minutes until a toothpick inserted comes out clean. Cool cakes in pans on a wire rack.
  8. Soften Gelatin: Sprinkle gelatin over ¼ cup water in a small dish to bloom for 5 minutes.
  9. Prepare Raspberry Syrup: Heat remaining 1 cup water with 1 cup sugar over medium-high heat until sugar dissolves. Add thawed raspberries and cook for 5-8 minutes, then strain through a fine mesh, pressing out liquid and discarding solids.
  10. Incorporate Gelatin: Heat the softened gelatin in the microwave for about 10 seconds until syrupy and whisk into the raspberry syrup.
  11. Make Glaze: Sift powdered sugar into a bowl, pour raspberry syrup over it, whisk until smooth. Add red food coloring if desired. Refrigerate 15-20 minutes until slightly thickened.
  12. Trim and Cut Cake: Trim edges from cooled sponge cakes. Cut into 2-inch squares. Place on a plate and freeze for 30 minutes.
  13. Prepare Dredging Stations: Set one bowl with raspberry glaze and another with desiccated coconut alongside a wire rack over parchment-lined baking sheet.
  14. Coat Cakes: Remove cake squares from freezer. Using a fork, dip each square in raspberry glaze, turning to coat thoroughly and letting excess drip off, then roll in coconut. Place on wire rack.
  15. Set Lamingtons: Once all squares are coated, refrigerate on the baking sheet for 20-30 minutes to allow the glaze to set.

Notes

  • Warming the eggs before beating helps them reach a higher volume for a lighter sponge.
  • Folding the flour gently prevents deflating the whipped eggs, maintaining sponge fluffiness.
  • If red food coloring is not preferred, it can be omitted without affecting the flavor.
  • Freezing the cake squares before glazing helps them hold shape and absorb the coating evenly.
  • Use fresh or thawed raspberries for the glaze; fresh is preferred for brightness, but frozen works well.

Keywords: Lamington, Raspberry Lamingtons, Hot Milk Sponge Cake, Coconut Coating, Australian Dessert, Raspberry Glaze

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