Lamington Raspberry Squares (Print Version)
# Ingredients:
→ For the Hot Milk Sponge Cake
01 -
2 cups cake flour (220 grams)
02 -
6 tablespoons butter
03 -
5 eggs, at room temperature
04 -
1 cup whole milk
05 -
½ teaspoon salt
06 -
2 teaspoons baking powder
07 -
2 cups sugar (400 grams)
08 -
1 tablespoon vanilla extract
→ For the Raspberry Glaze
09 -
2 cups (250g) confectioners sugar
10 -
10 oz. frozen raspberries, thawed
11 -
¼ teaspoon red food coloring (optional)
12 -
2 teaspoons gelatin powder
13 -
1¼ cup water, divided
14 -
1 cup (200g) sugar
→ For Coating
15 -
2 cups desiccated coconut
# Instructions:
01 -
While they're still in the shell, place the eggs in warm water for about 5 minutes. This helps them whip up better later. Meanwhile, get your cake pans and other ingredients ready.
02 -
Set the oven to 350°F. Coat two 8-inch square pans with some grease and flour. Put parchment paper on the bottom too.
03 -
In a small pan, heat the milk and butter until the butter is melted. Keep the mixture warm on the lowest possible heat while you beat the eggs.
04 -
Break the eggs into a large bowl, toss in the sugar, and beat on high speed for 8-15 minutes. It should turn pale yellow and triple in volume. When you lift the whisk, the batter should fall like a ribbon.
05 -
Sift the baking powder, salt, and flour over the egg mix. Gently fold everything together with a spatula, but don’t fully mix yet—some flour streaks are fine.
06 -
Pour the vanilla into the warm milk mixture. Gradually stir this into the batter, making sure to scrape the sides and bottom of the bowl as you go. Mix just until all the flour disappears.
07 -
Split the batter between the pans. Bake for 30-34 minutes or until a toothpick comes out clean. Let the cakes cool in the pans on a rack.
08 -
Sprinkle the gelatin over 1/4 cup water in a small bowl. Let it sit for about 5 minutes until softened.
09 -
Combine sugar with the remaining 1 cup water in a saucepan. Stir until the sugar dissolves. Add raspberries and simmer for 5 to 8 minutes.
10 -
Run the cooked raspberry mix through a fine strainer into a bowl. Push on the solids to get as much liquid as possible and throw away the leftover bits.
11 -
Microwave the gelatin for 10 seconds to make it liquid. Mix it into the raspberry syrup. Slowly whisk in the confectioners' sugar until smooth. Add the food coloring if you'd like. Chill for 15-20 minutes till it thickens slightly.
12 -
Lay parchment or wax paper on a baking sheet. Place a rack on top. Trim the edges of the cake and cut into 2-inch cubes. Freeze the squares for 30 minutes.
13 -
Set up two bowls—one with the raspberry glaze and the other with coconut. Dunk each frozen cake square in the glaze using a fork and turn it to coat all sides. Cover with coconut by spooning it on. Place each piece on the rack.
14 -
Chill the coated cake squares in the fridge for about 20-30 minutes until everything firms up. Then, they're ready to enjoy!
# Notes:
01 -
These little 2-inch sponge cubes are soaked in fruity raspberry glaze and rolled in coconut for an irresistible classic from Australia.
02 -
When you mix confectioners' sugar into the raspberry syrup, the color often turns purple. If you'd like, you can add red food coloring to bring back that raspberry vibrance.