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Merry

Raspberry & White Chocolate Lamingtons

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 lamingtons
Course: Dessert
Cuisine: Australian
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350°F (180°C) and line a rectangular cake pan with parchment paper.
  2. Sift together the baking soda, cornstarch, custard powder, and cream of tartar three times to ensure an even texture.
  3. 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.
  4. Add the egg yolks one at a time, beating well after each addition.
  5. Gently fold in the sifted dry ingredients in two batches, ensuring the batter stays light and airy.
  6. Pour the batter into the prepared cake pan and bake for 15-20 minutes, or until golden and springy to the touch.
  7. Allow the cake to cool completely on a wire rack before cutting it into squares.
  8. Dissolve the raspberry jelly in 1 cup of boiling water, stirring until fully combined. Let it cool slightly until it thickens.
  9. Dip each cake square into the raspberry jelly, ensuring an even coating, then roll in desiccated coconut.
  10. 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.

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