Description
Raspberry lamingtons are a delightful twist on the classic Australian treat. Light and airy sponge cake squares are dipped in a tangy raspberry coating, then rolled in coconut for a perfect balance of texture and flavor. A layer of whipped cream in the center adds an extra touch of indulgence. These vibrant pink lamingtons are perfect for afternoon tea, celebrations, or simply as a delicious homemade dessert.
Ingredients
- 4 large eggs, separated
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- 1 cup cornstarch
- 2 tablespoons custard powder
- 1 teaspoon cream of tartar
- 1 packet raspberry jelly
- 1 cup boiling water
- 2 cups desiccated coconut
- ¾ cup heavy cream, whipped
Instructions
- Preheat the oven to 350°F (180°C) and line a rectangular cake pan with parchment paper.
- Sift together the baking soda, cornstarch, custard powder, and cream of tartar three times to ensure an even texture.
- In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, and continue beating until stiff peaks form.
- Add the egg yolks one at a time, beating well after each addition.
- Gently fold in the sifted dry ingredients in two batches, ensuring the batter stays light and airy.
- Pour the batter into the prepared cake pan and bake for 15-20 minutes, or until golden and springy to the touch.
- Allow the cake to cool completely on a wire rack before cutting it into squares.
- Dissolve the raspberry jelly in 1 cup of boiling water, stirring until fully combined. Let it cool slightly until it thickens.
- Dip each cake square into the raspberry jelly, ensuring an even coating, then roll in desiccated coconut.
- Once set, slice each lamington in half and spread a layer of whipped cream before sandwiching it back together.
Notes
-
- Chilling the sponge cake before dipping helps it hold its shape.
- Let the jelly mixture cool to the right consistency—it should be thick enough to coat but not too firm.
- Toasting the coconut lightly before rolling adds an extra depth of flavor.
- Store lamingtons in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian