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Raspberry Lamingtons Recipe

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★★★★★

4.7 from 103 reviews

Raspberry Lamingtons are a delightful twist on the classic Australian sponge cake treat, featuring a light and airy hot milk sponge cake dipped in a luscious raspberry glaze and coated with desiccated coconut. This recipe combines a fluffy cake with tart raspberry syrup, creating a perfect balance of sweet and tangy flavors, ideal for celebrations or an elegant dessert.

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 the Eggs: Place eggs in their shells in a bowl of warm water to gently warm them. This helps them whip to a higher volume during beating. Let them sit while prepping pans and ingredients.
  2. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch square cake pans, then line the bottoms with parchment paper for easy removal.
  3. Warm Milk and Butter: In a saucepan over low heat, melt the butter into the whole milk. Keep this mixture warm on very low heat while beating the eggs.
  4. Beat Eggs and Sugar: Crack the warmed eggs into a large mixing bowl, add 2 cups granulated sugar, and beat on high speed for 8 to 15 minutes until the mixture triples in volume and becomes pale yellow and fluffy.
  5. Incorporate Dry Ingredients: Sift cake flour, baking powder, and salt over the egg mixture. Gently fold in with a spatula just until combined, leaving some flour streaks visible to avoid deflating the batter.
  6. Add Vanilla and Milk Mixture: Stir vanilla extract into the warm milk and butter. Pour the warm milk mixture into the batter and gently stir by hand, scraping the bowl to ensure full incorporation of flour.
  7. Divide Batter and Bake: Evenly pour the batter between the prepared pans. Bake in the preheated oven for 30-34 minutes, beginning to check doneness at 30 minutes with a toothpick.
  8. Cool Cakes: Remove cakes from oven and place pans on a wire rack. Let cakes cool completely in pans to maintain moisture.
  9. Prepare Gelatin: Sprinkle gelatin powder over ¼ cup water in a small dish and let soften for 5 minutes.
  10. Cook Raspberry Syrup: In a small saucepan over medium-high heat, combine remaining 1 cup water and 1 cup sugar. Stir until sugar dissolves, add thawed raspberries, and cook for 5-8 minutes to release juices.
  11. Strain Raspberry Mixture: Pour raspberry mixture through a fine mesh strainer into a bowl, pressing to extract maximum liquid. Discard solids.
  12. Bloom Gelatin: Microwave gelatin until syrupy (about 10 seconds), then whisk it into the warm raspberry syrup until fully dissolved.
  13. Prepare Glaze: Sift powdered sugar into a bowl and gradually whisk in the raspberry syrup until smooth. Add red food coloring if desired. Chill in refrigerator for 15-20 minutes until slightly thickened.
  14. Trim and Cut Cake: Place a wire cooling rack over a baking sheet lined with parchment. Trim edges off sponge cakes and cut into 2-inch squares. Freeze the squares for 30 minutes to firm up.
  15. Set Up Dredging Stations: Place raspberry glaze in one bowl and desiccated coconut in another bowl for coating.
  16. Coat the Cakes: Working quickly, use a fork to hold a frozen cake square, spoon raspberry glaze over to fully cover, letting excess drip off, then roll and press into coconut, coating all sides. Place coated cakes on the wire rack.
  17. Chill to Set: After coating all pieces, refrigerate the baking sheet with cakes for 20-30 minutes to let glaze set firmly.

Notes

  • Warming eggs before beating helps achieve a lighter, airier sponge by increasing the volume when whipped.
  • Gently folding dry ingredients prevents deflating the batter to keep the cake fluffy.
  • Freezing cake squares before glazing reduces sogginess and ensures the glaze adheres better.
  • Using parchment in cake pans and for chilling makes for easy cleanup and removal.
  • Red food coloring is optional but enhances the vibrant raspberry appearance.
  • Check cakes early with a toothpick to avoid overbaking and drying out the sponge.

Keywords: Raspberry Lamingtons, Australian dessert, sponge cake, raspberry glaze, coconut coating, traditional lamington, hot milk cake

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