Ingredients
Equipment
Method
Preparing Raspberry Lamingtons
- Preheat your oven to 350°F (175°C) and grease two 8-inch square pans.
- In a saucepan, warm the whole milk and butter over low heat until melted.
- In a mixing bowl, whip the eggs and granulated sugar on high until the mixture triples in volume and turns pale, about 5-7 minutes.
- Gently fold in the sifted cake flour, baking powder, and salt, then add the warm milk mixture.
- Pour the batter into the prepared pans and bake for 30-34 minutes until a toothpick inserted comes out clean.
- Once baked, remove the pans from the oven and let them cool on a wire rack for about 10 minutes.
- Carefully turn the cakes out of the pans and allow them to cool completely on the rack.
- In a small bowl, sprinkle unflavored gelatin over 1 tablespoon of cold water and let it bloom for about 5 minutes.
- In a saucepan, heat 1 cup of water with 1 cup of powdered sugar until dissolved.
- Stir in the thawed raspberries and cook for a few minutes, then strain the mixture to remove seeds.
- Combine the strained raspberry puree with the gelatin and whisk until smooth and slightly thickened.
- Once the sponge cakes are fully cooled, trim the edges to create even squares, then cut them into 2-inch pieces.
- To facilitate easier coating, place the cut squares in the freezer for about 30 minutes.
- Using a fork to hold a cake square, carefully spoon the raspberry glaze over it, ensuring it’s coated generously yet evenly.
- Immediately roll the glazed square in desiccated coconut, making sure it’s fully covered.
- Place the coated squares on a cooling rack to let any excess glaze drip off.
- Once all cake squares are coated, place them in the refrigerator for 20-30 minutes to allow the glaze to set properly.
- Serve your delightful Raspberry Lamingtons as a sweet treat or for an afternoon snack.
Nutrition
Notes
For best results, follow all tips on ingredient temperatures and techniques as mentioned in the article.