Description
Classic Australian raspberry lamingtons bring sweet nostalgia to dessert tables with their sponge cake cubes coated in raspberry jam and coconut. Light and delightful squares will satisfy those craving a traditional treat from Down Under.
Ingredients
Scale
Main Ingredients:
- 5 eggs, at room temperature
- 1 cup (240 milliliters) whole milk
- 2 cups (400 grams) sugar
- 2 cups (220 grams) cake flour
- 10 ounces (280 grams) frozen raspberries, thawed
Cake Preparation Ingredients:
- 6 tablespoons (85 grams) butter
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
Finishing Ingredients:
- 2 teaspoons gelatin powder
- 1 1/4 cups (300 milliliters) water, divided
- 2 cups (250 grams) confectioners sugar
- 1/4 teaspoon red food coloring (optional)
- 2 cups desiccated coconut
Instructions
- Submerge eggs in warm water for 5 minutes to enhance whipping potential and prepare for cake production.
- Preheat oven to 350F. Prepare two 8-inch square cake pans with grease, flour, and parchment paper.
- Gently warm milk and butter in a saucepan until butter melts, maintaining low heat.
- Vigorously beat eggs and sugar for 8-15 minutes until mixture becomes pale yellow and triples in volume, creating a ribbonlike texture when whisk is lifted.
- Delicately sift flour, baking powder, and salt over egg mixture, folding gently with spatula to maintain airy consistency.
- Incorporate vanilla into warm milk, then pour mixture into batter, stirring thoroughly to ensure complete integration.
- Distribute batter evenly between prepared pans. Bake for 30-34 minutes until toothpick emerges clean. Cool cakes in pans on wire rack.
- Sprinkle gelatin over water, allowing it to soften for 5 minutes.
- Create raspberry syrup by combining water and sugar in saucepan, heating until sugar dissolves. Add raspberries and cook for 5-8 minutes.
- Strain raspberry mixture through fine-mesh sieve, extracting maximum liquid and discarding solids.
- Microwave gelatin for 10 seconds until syrupy. Whisk into raspberry mixture. Sift confectioners’ sugar, combine with syrup, and add food coloring if desired. Refrigerate for 15-20 minutes until slightly thickened.
- Trim cake edges and cut into 2-inch squares. Freeze squares for 30 minutes to facilitate coating process.
- Prepare two bowls: one with raspberry glaze, another with coconut. Coat frozen cake squares completely in glaze using fork, then roll in coconut.
- Arrange coated lamingtons on wire rack. Refrigerate for 20-30 minutes to set before serving.
Notes
- Egg Temperature Matters Warm eggs whip up fluffier and create a more voluminous cake base, ensuring a light and airy sponge texture that’s crucial for perfect lamingtons.
- Precision in Mixing Fold dry ingredients gently to maintain the egg mixture’s volume, preventing deflation and keeping the cake’s delicate structure intact.
- Freezing Technique Chilling cake squares before glazing helps them hold shape, making the coating process smoother and preventing crumbling during assembly.
- Glaze Consistency Control Refrigerate raspberry glaze briefly to achieve the right thickness, which helps it adhere better to the cake and create a neater final appearance.
- Prep Time: 45 minutes
- Cook Time: 34 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 12
- Calories: 312
- Sugar: 40 g
- Sodium: 75 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg