celebrating 130 years 1884-2014

Strawberry Lamingtons

By Chelsea Sugar
Strawberry Lamingtons
6 servings
  • 2 reviews

  • Difficulty Hard
  • Prep time 10 mins
  • Cooking time 20 mins
  • Serves

    Sponge cake
    4 eggs
    3/4 cup Chelsea Caster Sugar
    2/3 cup flour
    1/3 cup cornflour
    1 tsp baking powder

    Strawberry Lamington coating
    1 1/2 cups water
    85g packet strawberry jelly crystals
    1 cup desiccated coconut

    Strawberry Sauce
    1 1/2 cups strawberries
    2 Tbsp Chelsea Icing Sugar
    2 Tbsp strawberry jam

    To serve - 1 cup cream, lightly whipped


    Preheat the oven to 190°C. Grease or oil spray a 20 x 20cm cake tin and line with baking paper. Ensure paper comes about 2cm above the top edge of the tin.
    Beat the eggs and sugar until thick and sugar dissolved. Fold in flour and baking powder.
    Pour into the prepared tin and bake for 20-25 minutes.
    Invert the tin and cool on a wire rack.
    Once cooled, trim the sponge of any brown edges. Cut the sponge into 4 x 4cm cubes.

    Lamington coating
    Bring the water to the boil and stir in the jelly crystals. Cool, then refrigerate until the jelly has reached an egg-white consistency, stirring occasionally. Dip each side of the lamingtons into the jelly to coat, gently toss in the coconut. Refrigerate to set.

    Strawberry Sauce Topping
    Puree the strawberries with the icing sugar and jam to produce a pouring consistency. Add a little water if necessary.
    Place the lamingtons on serving plates and drizzle with the sauce. Garnish with whipped cream and fresh berries.

    Tip: Light and delicious, these lamingtons can be prepared several days in advance and refrigerated in an airtight container.

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Average Rating
(2 reviews)

Nice and easy recipe. Simple ingredients. Sponge is awesome. Will try the chocolate version.

It worked well for me and my mommy as a gift to my grandma. thankyou!

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