Raspberry Lamingtons (Print Version)
# Ingredients:
→ Hot Milk Sponge Essentials
01 -
6 tbsp butter
02 -
1 cup milk, whole
03 -
½ tsp salt
04 -
1 tbsp vanilla extract
05 -
5 eggs, large
06 -
2 cups (220g) cake flour
07 -
2 cups (400g) sugar, granulated
08 -
2 tsp baking powder
→ Raspberry Glaze Coating
09 -
2 cups shredded coconut
10 -
10 oz raspberries, frozen and thawed
11 -
¼ tsp optional red food dye
12 -
2 tsp gelatin, powdered
13 -
1¼ cups water, split
14 -
1 cup (200g) sugar, granulated
15 -
2 cups (250g) powdered sugar
# Instructions:
01 -
Take a bowl of warm water and let the eggs, still in their shells, sit in it. This preps them to whip up extra fluffy later on. While they soak, get the baking tins ready and measure the other stuff.
02 -
Set your oven to 350°F (175°C). Grease two 8-inch square pans very well, dust some flour over them, and put a square of parchment at the bottom to ensure it doesn’t stick.
03 -
In a small pot, melt butter into the milk over low heat. Don’t let it bubble! Keep the mixture just warm until it’s time to mix later. This step adds that nice sponge texture.
04 -
Beat the eggs (warmed ones) with the sugar on high speed in a large bowl. It takes around 8-15 minutes! When it’s pale yellow and has tripled its size, you’re ready. It should fall in ribbons when you lift the mixer.
05 -
Sift the flour, salt, and baking powder right over your whipped eggs mixture. Scoop and fold gently with a big spatula, stopping once there’s just a bit of flour streak left. Don’t overmix or you'll ruin the airiness.
06 -
Take the warm milk-butter combo and stir in the vanilla. Then, pour it all into the batter and mix it gently by hand. Scrape the edges and bottom to make sure there aren’t any pockets of flour hiding.
07 -
Pour the batter evenly into your prepared pans and bake for 30-34 minutes. Start checking around the half-hour mark by poking the middle with a toothpick—it should come out clean or have a few crumbs.
08 -
Once the cakes are baked, leave them in the pans to cool completely on a wire rack. This makes handling them a breeze later. Use a knife to loosen edges before flipping them out.
09 -
Sprinkle gelatin over ¼ cup water in a small bowl and let it sit for about 5 minutes to ‘bloom.’ In another pot, cook frozen raspberries with sugar and 1 cup water until the berries break down after a few minutes, stirring often.
10 -
Push the raspberry mixture through a strainer into a bowl, squeezing out all the juice. Toss out the seeds. Microwave the bloomed gelatin until it’s liquidy, then whisk it into the raspberry mix. Pour the raspberry syrup over powdered sugar and whisk it smooth. Add food dye for more pop if you like, then let it chill a bit in the fridge until it thickens.
# Notes:
01 -
This twist on an Aussie favorite features a fluffy hot milk sponge dressed in tangy raspberry and coated with coconut shreds.
02 -
Using the warmed milk technique gives the cake extra moisture while keeping the texture airy.
03 -
Take your time whipping the eggs since the air here is what keeps the cake tall and light.