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Raspberry Lamingtons Recipe

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★★★★

4 from 75 reviews

Delight in these classic Raspberry Lamingtons featuring fluffy hot milk sponge cake squares dipped in a luscious raspberry glaze and rolled in desiccated coconut. A perfect treat for afternoon tea or dessert, combining light, airy cake with vibrant fruity sweetness and a coconut crunch.

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)
  • 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 bring them to room temperature, helping them whip to higher volume during beating.
  2. Prepare Cake Pans: Preheat 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: In a saucepan, warm milk and butter over low heat until butter melts; keep warm on the lowest heat setting.
  4. Whip Eggs and Sugar: Crack eggs into a large mixing bowl and add sugar. Beat on high speed for 8 to 15 minutes until the mixture triples in volume and turns pale yellow.
  5. Sift and Fold Dry Ingredients: Sift cake flour, baking powder, and salt over the egg mixture. Gently fold with a spatula until just combined, leaving some streaks of flour visible.
  6. Add Vanilla and Warm Milk: Stir vanilla into the warm milk mixture and pour into the batter. Fold gently by hand, scraping the bowl to incorporate all flour evenly.
  7. Divide and Bake: Pour batter evenly into prepared cake pans. Bake for 30-34 minutes or until a toothpick inserted comes out clean, starting to check at 30 minutes.
  8. Cool Cakes: Let cakes cool in their pans on wire racks after baking.
  9. Prepare Gelatin: Sprinkle gelatin over ¼ cup water; let soften for 5 minutes.
  10. Cook Raspberry Syrup: Heat 1 cup water with sugar over medium-high heat, stirring until sugar dissolves. Add raspberries and simmer 5-8 minutes.
  11. Strain Raspberry Mixture: Pour mixture through a fine-mesh strainer, pressing to extract liquid; discard solids.
  12. Dissolve Gelatin: Microwave gelatin for about 10 seconds until syrupy and whisk into raspberry liquid.
  13. Mix Glaze: Sift powdered sugar into a bowl, pour raspberry mixture over it, and whisk until smooth. Add red food coloring if desired. Refrigerate 15-20 minutes to thicken slightly.
  14. Trim and Freeze Cake: Trim cake edges and cut into 2-inch squares. Place on a plate and freeze for 30 minutes.
  15. Set Up Dredging Stations: Place raspberry glaze in one bowl and desiccated coconut in another.
  16. Coat Cake Squares: Holding a frozen cake square with a fork, spoon glaze over it to cover, allowing excess to drip back. Immediately coat all sides with coconut and place on wire rack.
  17. Chill to Set: Refrigerate coated lamingtons on a baking sheet for 20-30 minutes to allow glaze to set before serving.

Notes

  • Warming eggs helps achieve a higher and more stable volume when beaten.
  • Do not overfold the flour to maintain sponge cake lightness; slight streaks of flour are okay.
  • Freezing cake squares before glazing helps them hold their shape and improves glaze adherence.
  • Use a fork to dip and coat the cakes to minimize damage and achieve complete coverage.
  • Chilling after coating ensures the glaze sets firmly for neat, classic lamingtons.

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

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