Raspberry Lamingtons Recipe - The Skillful Cook (2024)

For the sponge:

• ▢ 5 large eggs at room temperature
• ▢ 1 cup castor (superfine) sugar
• ▢ Pinch salt
• ▢ 1 tsp vanilla extract
• ▢ 1 ¼ cup cornflour (cornstarch)
• ▢ 1 ½ tsp baking powder
• ▢ 1 tbsp butter melted (optional)

For the raspberry coating:

• ▢ 1 packet raspberry jelly
• ▢ 1 cup boiling water
• ▢ 2 cups dessicated coconut
• ▢ 3/4 cup cream whipped

FOR ALTERNATIVE SPONGE RECIPE:

• ▢ 4 large eggs separated
• ▢ 3/4 cup sugar
• ▢ 1 tsp baking soda
• ▢ 1 cup cornflour (corn starch)
• ▢ 2 tbsp custard powder
• ▢ 1 tsp cream of tartar

For the sponge:

• Preheat oven to moderate 180°C/350°F.

• Prepare a 4 ½ cm (1¾ inch) deep, 23cm x 33cm (9”x 13”) baking pan by greasing and lining with non-stick paper.Note: Lamington pans (or sponge roll pans) come in various sizes – so don’t worry if yours differs a little in terms of measurements. If you don’t have a lamington pan, you can use a square cake pan, but be aware the baking time may change –I used a 20cm (8 inch) deep sided square cake tinwhichgave me lovely tall lamingtons but took about double the amount of time to bake.

• In a stand mixer bowl place eggs, sugar and salt. Using the whisk attachment, beat on high for 15 minutes.

• While the eggs and sugar are beating sift the cornflour and baking powder at least 3 times.

• After 15 minutes add vanilla and beat on high for another 5 minutes. The mixture should have at least tripled in size, be light in colour and very foamy.

• Sift flour mixture over the egg mixture.Use a large metal spoon to lightly fold the flour in (be very gentle!). If you are using butter, thoroughly fold it in now but lightly.

• Spread mixture into your prepared pan and smooth out evenly.

• Bake in preheated moderate oven for 22-25 minutes. The sponge will rise quite a lot but then settle back down. Don’t be tempted to open the oven to peak. When baked the sponge will have shrunk very slightly from the sides and should feel springy when pressed gently.

• Turn the sponge out immediately onto a wire rack to cool and reverse sponge so as not to mark the top. Allow to cool.* Once cool, you can trim the crusts if you think they’re a bit tough and thencut the sponge into approx. 5 cm squares (if you find the cake hard to slice, try putting it briefly into the freezer to firm it up).

For the raspberry coating

• Make the raspberry jelly by combing 1 packet of jelly with 1 cup boiling water in a medium sized heat resistant bowl. Allow to cool and partially set, but it should still be pourable.

• Using a couple of forks, dip sponge squares (one at a time) into jelly and set on a wire rack, side by side, so that any excess jelly can drain off.

• Put the coconut into a bowl or dish. Using the two forks again, dip each sponge square into the bowl of coconut and roll around until coated (alternatively, you can hold the lamington above the bowl of coconut and spoon the coconut over it). Put the lamingtons back onto the wire rack to set fully.**

• Cut the lamingtons almost in half and fill with whipped cream. You can even dollop a small amount of raspberry jam in with the cream as well.

ALTERNATIVE SPONGE RECIPE:

• Preheat oven to moderate 180°C/350°F.

• Prepare a standard lamington or sponge roll tin by greasing and lining with non-stick paper.Note: Lamington pans (or sponge roll pans) come in various sizes – so don’t worry if yours differs a little in terms of measurements. If you don’t have a lamington pan, you can use a square cake pan, but be aware the baking time may change –I used a 20cm (8 inch) deep sided square cake tinwhichgave me lovely tall lamingtons but took about double the amount of time to bake.

• Sift the baking soda, cornflour and custard powder three times and set aside.

• Beat egg whites until they reach soft peaks. Gradually add the sugar a tablespoon at a time and beat until the mixture is stiff and no longer gritty. Then add the yolks one at a time andbeat for a further two minutes.

• With a large metal spoon, add the sifted dry ingredients and fold in very gently in two batches.

• Transfer the batter into a greased and lined sponge roll tinwith deep sides and bake 15-20 mins or until it is lightly golden and springs back when you press the surface lightly.

• If you have the nerve, some bakers recommend dropping the sponge on the bench just after cooking, which apparently prevents the sponge from deflating and keeps it light(I didn’t and they still turned out fine). Turn the sponge out onto a wire rack and let it cool completely before coating it(see raspberry coating recipe above).

• *You can keep the cake for a day before actually making the lamingtons, making the cake not so soft and easier to handle.
• **You can store lamingtons (without the cream) in a sealed container in the refrigerator for several days.Lamingtons would last in the freezer for 2 months at least.