Fluffy Raspberry Filled Lamingtons Recipe
These classic Aussie Lamingtons are a delightfully soft and fluffy sponge cake, filled with raspberry jam and coated in chocolate glaze and coconut.
Ingredients
Vanilla Cake
- 250 g all-purpose flour plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs 55g each
- 195 g caster sugar / superfine sugar see notes
- 185 g milk full fat
- 80 g unsalted butter cubed
- 22 g vegetable oil can use canola oil
- 14 g vanilla extract
Chocolate Glaze
- 400 g dark cooking chocolate semi-sweet (see notes)
- 60 g unsalted butter
- 20 g brown sugar
- 310 g heavy cream whipping cream (see notes)
Extras
- 200 g raspberry jam
- 300 g desiccated coconut unsweetened
Instructions
A note before you begin
- Please make sure you follow this recipe exactly as it is written. Measure the ingredients by weight using scales and follow the steps in the exact order written.
Sponge Cake
- Preheat your oven to 170C / 340F (fan off), 150C / 300F (fan on). Position the rack in the middle of the oven. Spray the bottom and sides of a 22cm / 9-inch square baking tin with oil spray. Line with the bottom with baking paper.
- Combine dry ingredients - To a medium sized mixing bowl, add the flour, baking powder and salt. Use a whisk to combine. Set aside.
- Beat the eggs - Add the eggs to a large mixing bowl and use an electric mixer to beat until frothy. This can also be done in a stand mixer with a whisk attachment. While the mixer is on high speed begin slowly adding the sugar. This should take about a minute. Once it’s all in there, continue beating on high speed for about 6 minutes until it’s pale and thick and tripled in size.
- Hot milk and butter - Add the milk and butter to a saucepan and heat on medium heat, stirring continuously until small bubbles begin to form on the sides of the pot. Do not let the butter form a skin as it will not dissolve in the cake batter.
- Add dry ingredients - Add the dry ingredients to the eggs and use a spatula to fold through until no dry ingredients are showing taking care to scrape from the bottom where the dry ingredients like to hide. The batter will be quite thick.
- Add hot milk mixture - Add 1/2 of the hot milk mixture and all of the oil and vanilla extract. Use the spatula or whisk to gently fold through. Add the remaining milk mixture and fold through until the mixture is well combined and even in texture. It will be thin, with a little volume and fall out of the bowl into the cake pans in a thin ribbon.
- To bake - Add mixture to the cake tin. Tap gently on your workbench 3 times to release air bubbles before baking on the middle rack of your oven for 30 minutes or until a toothpick inserted into the centre comes out clean. Once baked, allow to cool in the tin for 10 minutes before carefully running a knife around the sides to release it. Transfer to a cooling rack to cool completely to room temperature.
- To trim and fill the cake - This part is optional. Use a large serrated knife or cake leveller to trim the cooled cake in half. Add the raspberry jam to one half and spread as evenly as you can. Then sandwich with the other cake half. Wrap in plastic and place in the fridge to chill for one hour.
Chocolate Glaze
- Add all ingredients into a heat proof bowl. Double boiler method: add the bowl on top of a pot of gently simmering water making sure the bottom of the bowl isn’t touching the water. Stir until melted. Use oven mits to take off the pot and allow to cool until warm. Microwave method: microwave for 30 seconds at a time, stirring each time until smooth. Either method is fine to use. Allow the glaze to cool slightly until warm, but still pourable, before dipping the cakes.
To Assemble
- To cut into cubes – Carefully use a serrated knife to trim the cooled cake in 4 x 4 squares. You will have 12 cake squares.
- To coat in coconut - Place a cooled cake square on a fork and dip into the glaze coating all sides. Then lift out of the glaze and allow as much excess to dip off. Optional: place on a cooling rack with baking tray underneath to catch the drips and allow to set in the fridge for 20 minutes (less messy when coating in the coconut). Next, place in a bowl of coconut. Toss to coat. Continue until all squares are coated. Place on a baking tray lined with baking paper and chill in the fridge for 20 minutes to set.
Notes
Caster sugar - also known as superfine sugar is going to give your cake a finer crumb. You can make your own using a food processor. Otherwise, you can use granulated sugar.
Chocolate - make sure you use good quality dark chocolate. Something with at least 70% cocoa solids in it. I use the Nestle Bakers' Choice Dark Choc Melts. A Lindt chocolate would also work but it’s much more expensive
Heavy Cream - this is the type of cream you use for whipping and contains at least 30% fat content.
Storage - Lamingtons can be stored in an airtight container for up to three days.
Freezing – Lamingtons can be frozen in an airtight container for up to two months. Thaw them in the fridge before serving.
Nutrition - is an estimate and is based on per lamington. This recipe makes 12 lamingtons.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:734kcal | Carbohydrates:69g | Protein:9g | Fat:51g | Saturated Fat:36g | Polyunsaturated Fat:2g | Monounsaturated Fat:11g | Trans Fat:0.4g | Cholesterol:103mg | Sodium:197mg | Potassium:241mg | Fiber:8g | Sugar:41g | Vitamin A:761IU | Vitamin C:2mg | Calcium:89mg | Iron:2mg
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