Raspberry Lamingtons (Print Version)
# Ingredients:
→ For the Hot Milk Sponge Cake
01 -
5 eggs, at room temperature
02 -
1 cup whole milk
03 -
6 tablespoons butter
04 -
2 cups sugar (400 grams)
05 -
2 cups cake flour (220 grams)
06 -
2 teaspoons baking powder
07 -
½ teaspoon salt
08 -
1 tablespoon vanilla extract
→ For the Raspberry Glaze
09 -
2 teaspoons gelatin powder
10 -
1 cup (200g) sugar
11 -
1¼ cup water, divided
12 -
10 oz. frozen raspberries, thawed
13 -
2 cups (250g) confectioners sugar
14 -
¼ teaspoon red food coloring (optional)
→ For Coating
15 -
2 cups desiccated coconut
# Instructions:
01 -
Place the eggs (while still in the shell) in a bowl of warm water for about 5 minutes. This will warm them up and help them whip to a higher volume later. Let them sit while you prep the cake pans and other ingredients.
02 -
Preheat the oven to 350°F. Grease and flour two 8-inch square cake pans and place parchment paper in the bottom of the pans.
03 -
Place the milk and butter in a saucepan and warm over low heat until the butter melts. Keep the pan on the lowest heat setting to stay warm while you beat the eggs.
04 -
Crack the eggs in a large mixing bowl and add the sugar. Beat on high speed for 8-15 minutes until the eggs triple in volume and become pale yellow. When you stop the mixer and raise the whisk, the mixture should fall back in a ribbon-like pattern.
05 -
Sift the flour, baking powder, and salt over the egg mixture and fold in with a spatula until just barely combined. You should still see some flour streaks.
06 -
Add the vanilla to the warm milk mixture and pour the milk into the batter. Stir by hand, scraping the sides and bottom of the mixing bowl with a spatula to make sure all flour is incorporated.
07 -
Divide the batter between the prepared cake pans. Bake for 30-34 minutes or until a toothpick comes out clean. When finished baking, set the pans on a wire rack and let them cool in the pans.
08 -
In a small dish, sprinkle the gelatin over 1/4 cup of water and allow to soften for 5 minutes.
09 -
In a small saucepan over medium-high heat, combine the remaining 1 cup of water and sugar, stirring until the sugar dissolves. Add the raspberries and cook for 5-8 minutes.
10 -
Pour the mixture into a fine-mesh strainer set over a bowl. Press down to extract as much liquid as possible, then discard the solids.
11 -
Heat the gelatin in the microwave for about 10 seconds until syrupy. Whisk the gelatin into the raspberry mixture. Sift the confectioners' sugar into a bowl, pour the raspberry syrup over it, and whisk until smooth. Add red food coloring if desired. Refrigerate for 15-20 minutes until slightly thickened.
12 -
Set a wire cooling rack over a baking sheet lined with parchment or wax paper. Using a sharp knife, trim the edges off the sponge cake and cut into 2-inch squares. Place the cut squares on a plate and freeze for 30 minutes.
13 -
Set up a 2-bowl system with raspberry glaze in one bowl and coconut in the other. Remove cake squares from freezer. Using a fork, spoon raspberry glaze over each cold cake square, turning to cover completely. Hold the glazed cake over the coconut bowl and spoon coconut on all sides. Place on the wire rack.
14 -
When all cake squares have been coated with glaze and coconut, place the baking sheet in the refrigerator for 20-30 minutes to set before serving.
# Notes:
01 -
These small, 2-inch cubes of soft sponge cake are drenched in a luscious raspberry glaze and coated in coconut for a delightful Australian treat.
02 -
When confectioners' sugar is whisked into the raspberry syrup, the color changes to purple. The red food coloring is optional but will restore the vibrant raspberry color.