Classic Raspberry Lamingtons (Printer-Friendly Version)
# What You'll Need:
→ Hot Milk Sponge Cake
01 -
5 eggs
02 -
1 cup whole milk
03 -
6 tablespoons butter
04 -
2 cups sugar (400g)
05 -
2 cups cake flour (220g)
06 -
2 teaspoons baking powder
07 -
1/2 teaspoon salt
08 -
1 tablespoon vanilla extract
→ Raspberry Glaze
09 -
2 teaspoons gelatin powder
10 -
1 cup sugar (200g)
11 -
1 1/4 cups water, divided
12 -
10 ounces frozen raspberries, thawed
13 -
2 cups confectioners sugar (250g)
14 -
1/4 teaspoon red food coloring (optional)
→ Coating
15 -
2 cups desiccated coconut
# Let's Cook!:
01 -
Warm eggs in shells. Heat milk and butter. Beat eggs and sugar until tripled in volume. Fold in sifted dry ingredients, then warm milk mixture
02 -
Divide batter between two 8-inch square pans. Bake at 350°F for 30-34 minutes until done
03 -
Bloom gelatin. Cook sugar, water, and raspberries. Strain, add gelatin and confectioners sugar. Chill until thickened
04 -
Cut cake into 2-inch squares, freeze 30 minutes. Coat in raspberry glaze then coconut. Chill to set
# Cook's Notes:
01 -
Warm eggs whip to higher volume
02 -
Freezing cake squares makes coating easier
03 -
Use fork to coat squares for less mess