Dive into the delicious world of Lamingtons! This fluffy vanilla sponge, tangy raspberry jam, and chocolate icing combo will make you a baking star.
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- Icing sugar
- Vanilla Extract
- Lemon Juice
- Dark Chocolate
- Cooking Cream
- Unsweetened coconut flakes
See recipe card for quantities.
Prepare the Vanilla Sponge
Mix eggs, icing sugar, and vanilla until fluffy. Fold in melted butter and then the flour. Bake in a greased mold at 350F.
Make the Raspberry Jam
Cook raspberries, sugar, and lemon juice in a pan. Boil, then simmer until thick. Move to a bowl and chill.
Trim and Cut the Cake
Cut off cake edges. Slice it in half. Spread raspberry jam on one half, place the other half back on top. Cut into pieces.
Make the Chocolate Icing
Boil the cream. Pour over dark chocolate. Stir in butter after one minute.
Freeze and Dunk
Freeze cake pieces for 30 minutes. Dunk them in chocolate icing.
Add Coconut and Chill
Cover with coconut flakes. Refrigerate for 30 minutes before eating.
Hint: Don't rush the cooling steps. Proper cooling makes it easier to cut and coat the cake.
For a vegan option, use plant-based milk and vegan butter.
Add a layer of Nutella or swap raspberry jam for blackberry for a twist.
Store in an airtight container. Keeps well in the fridge for 4-5 days. Freezing not advised.
Keep the sponge cold for a less crumbly texture when you dip it in ganache.
Yes, fresh or frozen work.
Up to 5 days in the fridge.
Yes, use coconut cream.
No, but it helps.
Yes, blueberry or strawberry work too.
8-inch square mold is best.
Yes, up to 3 months.
Use gluten-free flour.
Yes, but you'll lose some flavor.
Yes, it works.
140g Icing Sugar
7ml Vanilla Extract
200g Frozen or Fresh Raspberries
15ml Lemon Juice
100g Dark Chocolate
80g Cooking Cream
Unsweetened Coconut Flakes
Step 1 - Vanilla Sponge:
- Whisk eggs, icing sugar, and vanilla until fluffy and light.
- Add melted butter.
- Gently fold in flour.
- Pour into greased 8-inch square pan.
- Bake at 350F for 30-35 mins.
- Cool 15 mins, then remove from the pan.
- Cool fully on a rack.
Step 2 - Raspberry Jam:
- Add all the ingredients to a saucepan.
- Boil it.
- Simmer 10 mins or until thick.
- Move to bowl, cool in the fridge.
Step 3 - Chocolate Ganache:
- Boil cream.
- Pour over chocolate.
- Whisk after 1 min.
- Add butter.
Step 4 - Assembly:
- Trim cake edges.
- Cut in half.
- Spread jam on one half.
- Place other half on top.
- Cut into 16 pieces.
- Freeze 30 mins for less crumble.
- Dunk in ganache.
- Coat with coconut.
- Refrigerate 30 mins, then eat!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Looking for other recipes like this? Try these:
- Always wash hands before cooking.
- Make sure eggs are fresh.