Fluffy Raspberry Lamington Cake
My Raspberry Lamington Cake is soft and fluffy with silky Chantilly cream, raspberry jam and a raspberry coconut glaze that sets perfectly for slicing.
Ingredients
Soft Vanilla Cake
- 330 g all-purpose flour plain flour
- 3 tsp baking powder
- 3/4 tsp salt
- 4 large eggs 55g each, room temperature
- 310 g caster sugar / superfine sugar see notes
- 245 g milk full fat
- 90 g unsalted butter cubed
- 50 g vegetable oil can use canola oil
- 14 g vanilla extract
- 200 g desiccated coconut to decorate cake
Raspberry Glaze
- 80 g warm milk
- 30 g unsalted butter melted
- 40 g raspberry jam
- 465 g powdered sugar
- 1-2 drops pink food gel optional
Raspberry Jam
- 1 batch of my raspberry jam or 200g of raspberry jam
Chantilly Cream
- 300 g heavy cream cold (see notes)
- 1 tbsp vanilla bean paste or vanilla extract see notes
- 250 g mascarpone cold (see notes)
- 40 g powdered sugar sifted (see notes)
Instructions
Soft Vanilla Cake
- Preparing your oven - Preheat your oven to 170C / 340F (fan off), 150C / 300F (fan on). I like baking with the fan on for an even rise. Position your rack in the middle of the oven.
- Preparing your cake tins - Spray the bottom (not sides) of two 20cm / 8-inch cake tins with oil spray and line the bottom with baking paper. I prefer just rubbing cold butter on the cake tins for better flavor.
- Combine dry ingredients - In a medium sized bowl, whisk together the flour, baking powder and salt. Set aside.
- Beat the eggs and sugar - Add the eggs to a large mixing bowl (glass or metal), and use an electric hand mixer to beat until frothy, about 1 minute. A stand mixer with a whisk attachment also works. With the mixer on medium-high speed, add the sugar a spoonful at a time. It’ll take about a minute. Once all the sugar is added, keep beating on medium-high speed for 6 minutes until the mixture is pale, thickened, and tripled in size.
- Add dry ingredients to egg mixture - Add half the dry ingredients to the egg mixture and mix on low speed until just combined. Repeat with the rest. The batter will be thick. Avoid overmixing the batter, small lumps are fine, they’ll disappear in the next step.
- Heat milk and butter - Heat the milk and butter in a saucepan over medium heat, stirring continuously, until it reaches about 60C/140F or small bubbles form around the edges. Do not let it boil. Alternatively, you can also do this in a heatproof jug in the microwave. Mine takes about 90 seconds for the butter to melt.
- Add hot milk - Add half the hot milk mixture, along with the oil and vanilla. Mix on low speed until combined. Add the rest of the milk mixture and mix again until smooth. The batter will be thin and pour in a steady ribbon.
- Divide the batter - Divide the batter evenly between the two cake tins. It works out to about 600g in each tin. Tap each tin on the counter a couple times to release any air bubbles.
- Bake - Bake on the middle rack for 30–32 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be deep golden and spring back when lightly touched. If they sink and don’t spring back, bake for a couple more minutes.
- Cool the cakes - Let them cool in the tins for 10 minutes, then run a knife around the edges to loosen. Transfer to a cooling rack, placing them baking paper side down, and let them cool completely.
- To level off the cake (optional) - Use a large, serrated knife or cake leveler to very top of each cake to level it off. This is completely optional. The cake bakes pretty flat anyway.
Raspberry glaze
- Add all ingredients to a mixing bowl and whisk until well combined.
Chantilly Cream
- Prepare mascarpone cheese - Add the mascarpone to a large mixing bowl (glass or metal) and use a spatula to stir and break up as some brands can be firmer than others. This helps break it up a little to prevent lumps in your whipped cream.
- Whip remaining ingredients - Add the cold heavy cream, powdered sugar and vanilla to the mascarpone. You can use an electric hand mixer or a stand mixer with a whisk attachment to whip to stiff peaks. I find it easier to get the right texture with a hand whisk. You’re aiming for a smooth, stiff whipped cream that holds its shape but still looks silky. If it looks split or grainy, it’s been overwhipped.
To Assemble
- Cover the sponges - Set a cooling rack over a baking tray to catch the excess glaze. Place both cake layers on the rack. Pour the glaze over each one, then use a spatula to spread it over the top and sides. While the glaze is still wet, sprinkle the top and sides with coconut. Let the cakes sit for 20 minutes so the glaze can set.
- To layer the cake - Place one cake layer on a cake board or serving plate. Spoon raspberry jam on top and spread it out, leaving a small border. Add about three quarters of the Chantilly cream and gently spread it over the jam. The cream might slip around a bit, so take your time. Once the jam settles into the sponge, it will hold better. Place the second cake layer on top with the coconut-covered side facing up.
Notes
Caster sugar - also known as superfine sugar is ideal for this cake as it dissolves into the eggs quickly which will prevent overmixing. Alternatively, you can use granulated sugar or even pulse granulated sugar in a food processor until it’s finer.
Cream - make sure you use cream labelled heavy cream for this recipe. Whipping cream will work but won’t be as stiff as heavy cream. Low fat cream will not work.
Powdered sugar - I don’t like my cream too sweet, but if you like yours on the sweeter side you can use up to 1/2 cup. Make sure you sift it!
Mascarpone - is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Adding it to your Chantilly cream helps stabilize it so that it doesn’t melt as quickly and holds its shape on top of desserts. It even helps hold the air in the whipped cream until the next day! Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your Chantilly cream to go lumpy.
Vanilla - I have a great recipe for Vanilla extract here on the blog which is alcohol based. It can be used for most recipes. However, I would advise against using it for whipped creams (yes, even stabilized ones like this one) or meringues as it can muck around with the air whipped in the mixtures. Instead use a syrup based vanilla extract. I find vanilla bean paste is best.
Storage - This cake can be stored in an airtight container, in the fridge for up to three days.
Nutrition – is an approximate and is based on per slice
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:895kcal | Carbohydrates:106g | Protein:11g | Fat:41g | Saturated Fat:26g | Polyunsaturated Fat:2g | Monounsaturated Fat:6g | Trans Fat:0.3g | Cholesterol:204mg | Sodium:374mg | Potassium:248mg | Fiber:4g | Sugar:83g | Vitamin A:1242IU | Vitamin C:8mg | Calcium:102mg | Iron:1mg
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