Raspberry Lamingtons (Print View)
Sponge cakes dipped in raspberry syrup and coated in coconut for a fruity Australian treat.
# What You Need:
→ Sponge Cake
01 - 1 cup (125 g) all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon salt
04 - ½ cup (115 g) unsalted butter, softened
05 - ¾ cup (150 g) granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - ⅓ cup (80 ml) whole milk
→ Raspberry Syrup
09 - 1 cup (120 g) fresh or frozen raspberries
10 - ½ cup (120 ml) water
11 - ¾ cup (150 g) granulated sugar
12 - 1 tablespoon lemon juice
→ Coating
13 - 3 cups (240 g) desiccated coconut
→ Filling (optional)
14 - ½ cup (120 ml) raspberry jam
15 - ½ cup (120 ml) whipped cream
# How-To Steps:
01 - Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
04 - Gradually add the flour mixture to the butter mixture, alternating with the milk, mixing until just combined. Do not overmix.
05 - Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
06 - Let the cake cool completely in the pan, then turn out onto a wire rack. Wrap tightly and freeze for 30 minutes to firm up for easier dipping.
07 - Combine raspberries, water, sugar, and lemon juice in a saucepan. Simmer over medium heat for 5–7 minutes, stirring occasionally. Strain through a fine mesh sieve to remove seeds and let cool to room temperature.
08 - Using a serrated knife, cut the cooled sponge into 12 even squares.
09 - Spread desiccated coconut in a wide, shallow bowl. Dip each sponge square briefly in the cooled raspberry syrup, allowing excess to drip off, then roll in coconut to coat all sides evenly.
10 - For filled lamingtons, slice each square in half horizontally. Spread the bottom half with raspberry jam, pipe or spoon whipped cream on top, then sandwich with the upper half before dipping and coating.
11 - Place finished lamingtons on a wire rack to set for 15 minutes before serving.
# Expert Hints:
01 -
- The raspberry syrup soaks into the sponge just enough to make every bite juicy without turning it into a soggy mess.
- These freeze beautifully before coating, which means you can bake the sponge a day ahead and finish them when you are ready.
02 -
- Skipping the freezer step before dipping will almost guarantee that your sponge squares crumble apart in the syrup.
- Straining the raspberry syrup while it is still warm is far easier than waiting until it cools and thickens.
03 -
- Add a single drop of natural red food coloring to the cooled syrup if you want that classic bakery style pink without affecting the flavor.
- Use two forks to dip and roll the lamingtons so your hands stay clean and you can turn them without pressing too hard and squishing the sponge.