Description
Raspberry Lamingtons are a delightful twist on the classic Australian treat, featuring a light and airy hot milk sponge cake coated with a luscious raspberry glaze and rolled in desiccated coconut. This recipe combines the delicate texture of sponge cake with the tangy sweetness of raspberries, making it a perfect dessert for afternoon tea or special occasions.
Ingredients
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 cups water (divided)
- 10 ounces frozen raspberries (thawed)
- 2 cups powdered sugar (250 grams)
- ¼ teaspoon red food coloring (optional)
- 2 cups desiccated coconut
Instructions
- Warm Eggs: Place the eggs in their shells in a bowl of warm water to raise their temperature, which will help them whip to a higher volume when beating. Let them sit while preparing pans and gathering ingredients.
- Prep Cake Pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch square cake pans, then line the bottoms with parchment paper to prevent sticking.
- Warm Milk and Butter: In a saucepan over low heat, warm the milk and butter together until the butter fully melts. Keep warm on the lowest heat setting.
- Beat Eggs and Sugar: Crack the warmed eggs into a large mixing bowl, add the 2 cups granulated sugar, and beat on high speed for 8 to 15 minutes until the mixture triples in volume and becomes pale yellow.
- Fold in Dry Ingredients: Sift the cake flour, baking powder, and salt over the egg mixture. Gently fold these into the batter with a spatula until just combined; small streaks of flour are acceptable.
- Add Vanilla and Milk: Stir the vanilla extract into the warm milk mixture, then pour into the batter. Gently stir by hand, scraping the bowl edges and bottom to incorporate all flour evenly.
- Bake the Cake: Divide the batter evenly between the prepared pans and bake for 30 to 34 minutes. Check doneness with a toothpick starting at 30 minutes; it should come out clean.
- Cool Cakes: Remove cakes from the oven and place pans on a wire rack. Allow the cakes to cool completely in their pans.
- Soften Gelatin: Sprinkle gelatin over ¼ cup of water in a small dish and let soak for 5 minutes to soften.
- Cook Raspberry Syrup: In a small saucepan over medium-high heat, combine the remaining 1 cup water and 1 cup sugar. Stir until the sugar dissolves, then add thawed raspberries. Simmer for 5 to 8 minutes to release flavor.
- Strain Mixture: Pour raspberry mixture through a fine mesh strainer into a bowl, pressing to extract as much liquid as possible. Discard solids left in strainer.
- Heat Gelatin: Warm the softened gelatin in the microwave for about 10 seconds until syrupy. Whisk gelatin into the raspberry syrup until fully combined.
- Make Raspberry Glaze: Sift powdered sugar into a bowl. Gradually whisk in the raspberry syrup until smooth. Add red food coloring if desired. Chill in refrigerator for 15 to 20 minutes until slightly thickened.
- Prepare Assembly Station: Set a wire rack over a baking sheet lined with parchment or wax paper for easy cleanup and drip collection.
- Cut Sponge Cake: Using a sharp knife, trim the edges off the cooled sponge cake for neatness. Cut the cake into 2-inch squares, or your preferred size. Place squares on a plate and freeze for 30 minutes until firm.
- Set up Dredging Bowls: Arrange two bowls: one with the chilled raspberry glaze and one with desiccated coconut.
- Glaze and Coat Cakes: Retrieve chilled cake squares. Holding each square with a fork, spoon raspberry glaze over all sides, allowing excess to drip back into the bowl. Keeping the fork inserted, immediately coat every side with coconut by spooning it over and rolling as needed. Place coated squares on wire rack.
- Set Coating: After coating all squares, refrigerate the tray for 20 to 30 minutes to let the glaze set firmly around the cake.
Notes
- Warming the eggs before beating helps achieve maximum volume and a lighter sponge texture.
- Be gentle when folding flour into the eggs to avoid deflating the batter.
- Check cake doneness starting at 30 minutes to prevent over-baking which can dry the sponge.
- Allow the gelatin to bloom properly for a smooth, stable glaze.
- Freezing the cake squares before glazing prevents them from breaking apart during coating.
- The red food coloring is optional and used for visual appeal in the raspberry glaze.
- Use parchment paper under the wire rack to catch drips and make cleanup easier.
