Effortless Raspberry Lamingtons (Print Version)
# Ingredients:
→ For Hot Sponge Base
01 -
2 tsp baking powder
02 -
5 eggs, brought to room temperature
03 -
6 tbsp butter
04 -
2 cups (400g) white sugar
05 -
2 cups (220g) fine cake flour
06 -
1/2 tsp salt
07 -
1 cup whole milk
08 -
1 tbsp vanilla essence
→ For Raspberry Topping
09 -
10 oz thawed frozen raspberries
10 -
2 tsp powdered gelatin
11 -
1 1/4 cups water (split into two)
12 -
1/4 tsp optional red food dye
13 -
1 cup (200g) white sugar
14 -
2 cups (250g) powdered sugar
→ For Outer Coating
15 -
2 cups shredded coconut
# Instructions:
01 -
Float eggs in warm water for around 5 minutes to help them whip up better. While you wait, preheat the oven to 350°F and prep your cake pans.
02 -
Coat two 8-inch square tins with grease, sprinkle with flour, and line the inside base with parchment. This ensures clean cake removal.
03 -
Put butter and milk together in a small pot over low heat. Stay close and stir occasionally until melted. Keep it on low so it stays warm while you prep the eggs.
04 -
Mix the eggs you warmed earlier with sugar in a large bowl. Using a high speed, whip until it becomes a light-yellow foam that’s tripled in size. This takes up to 10 minutes with a stand mixer or around 15 minutes if you’re using handheld beaters.
05 -
Sift the salt, flour, and baking powder over the egg mix. Carefully fold them in with a spatula, keeping light and airy strokes to avoid overmixing.
06 -
Pour vanilla into the warm milk-butter mix, then slowly stir it into your batter. Make sure you scrape along the bowl’s sides to catch any hidden flour bits. The batter should stay smooth.
07 -
Divide batter evenly into the dishes and bake for 30-34 minutes, checking for doneness around minute 30 by inserting a toothpick—it should come out clean. After cooking, leave cakes in their tins on a rack to cool.
08 -
Sprinkle gelatin over 1/4 cup water and leave 5 minutes to bloom. Meanwhile, dissolve sugar in the rest of the water over the stove. Add raspberries, cooking 5-8 minutes until broken down. Strain through a fine sieve, discarding the leftover seeds.
09 -
Heat the softened gelatin briefly in the microwave until liquid, then stir it into the strained raspberry sauce. Add in powdered sugar bit by bit while whisking. If you’re using food coloring, now’s the time. Chill for 15-20 minutes to thicken up.
10 -
Cut off the edges of your cooled sponge and chop into squares about 2 inches in size. Set them on a tray or plate, then pop them in the freezer for half an hour so they’re sturdier to handle.
11 -
Get a cooling rack ready over a parchment-lined tray to catch drips. Place the glaze in one dish and coconut in another to create a quick workflow.
12 -
Take a frozen square, dip or drizzle it generously with raspberry topping, letting excess drip off. Then spoon or roll it in the coconut to cover fully. Set it on the rack and keep going with the rest.
13 -
Leave finished cakes in the fridge for 20-30 minutes so the coating sticks firmly. After that, they’re good to eat or store.
# Notes:
01 -
The best sponge texture comes from beating eggs until heavy ribbons form that stay on top for a few seconds.
02 -
Be gentle when folding flour and milk into the eggs to keep the batter extra fluffy.
03 -
If the raspberry mix turns purple from the sugar, add a little red coloring to brighten it back up.
04 -
Pop those cake pieces in the freezer before dipping them—frozen ones don’t crumble as easily!
05 -
Store leftover pieces in an airtight container in the fridge for a max of three days.