Raspberry Lamingtons

Raspberry Lamingtons
Cuisine: Australian
Recipe type: Cakes
Serves: Makes 20 lamingtons
Prep time: 
Cook time: 
Total time: 
  • ⅔ cup plain flour
  • ⅓ cup cornflour
  • 5 eggs
  • ¾ cup caster sugar
For raspberry coating
  • 1 packet raspberry jelly
  • 1 cup boiling water
  • 2 cups desiccated coconut
  • 1 cup whipped cream
  1. Preheat oven to 180°C. Line a 20cm x 30cm lamington tray with grease-proof paper.
  2. Sift together the flours and set aside.
  3. Using an electric mixer, beat the eggs and sugar until fluffy and doubled in size. Gently mix through the flour ensuring it is incorporated.
  4. Pour the butter in slowly and fold carefully through.
  5. Pour mixture into the prepared tin and bake for 18-20 minutes, until soft and spongy to touch. Leave to cool in tin for 10 minutes.
  6. Transfer to a cooling rack.
  7. Cut sponge into 5 cm cubes.
  8. Mix raspberry jelly crystals with boiling water, and allow to cool to an egg white like consistency.
  9. Dip each sponge square into the jelly mixture, coating all sides, before gently rolling in coconut.
  10. Place in the refrigerator until completely set (approx 2 hours).
  11. Serve lamingtons as is, or alternatively halve and sandwich together with whipped cream.


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