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Raspberry Lamingtons

By Chelsea Sugar
Raspberry Lamingtons
9 servings
  • 20 reviews

  • Difficulty Easy
  • Prep time 40 mins
  • Cooking time 25 mins
  • Serves
    9
Ingredients

    Sponge
    125g butter, cubed, softened
    3/4 cup Chelsea Caster Sugar (170g)
    1 tsp vanilla extract
    2 eggs
    1 1/3 cups plain flour (200g)
    2 1/2 tsp baking powder
    1/2 cup milk (125ml)

    Icing
    85g packet raspberry jelly crystals
    1/2 cup boiling water (125ml)
    30g butter, softened
    2 cups Chelsea Icing Sugar (300g)
    2-3 cups desiccated coconut (200-300g)

    To Serve
    1 cup cream (250ml)
    3 Tbsp Chelsea Icing Sugar (optional)
    1/3 cup raspberry jam (105g)

Method

    Sponge
    Preheat oven to 180ºC conventional/160ºC fan bake. Grease a 20cm square cake tin and line with baking paper.

    Using an electric beater, cream butter, sugar and vanilla together until pale and fluffy. Add eggs one at a time, beating well after each addition.

    Sift in half the flour and baking powder and gently fold to combine. Stir in half the milk. Repeat with the remaining flour, baking powder and milk.

    Pour mixture into prepared tin. Bake for 25 minutes, until a skewer inserted into the centre comes out clean.

    Leave to cool in tin for 5 minutes, then transfer to a wire rack to cool completely. Once cool, trim the edges off and cut into 9 even cubes. Freeze for 1 hour, prior to icing.

    Icing
    In a medium bowl, dissolve jelly crystals in the boiling water. Whisk in butter and icing sugar until well combined and smooth. Place half the coconut in a separate bowl or pan. Line a large tray with baking paper.

    Place a piece of sponge cake in the icing and quickly roll to coat (use 2 forks). Transfer to the coconut and roll to coat all over. Place on tray. Repeat with remaining sponges, adding more coconut as needed.

    Leave at room temperature for 1 to 2 hours, or until set.

    To Serve
    Whip cream and icing sugar, if using, to soft peaks. Transfer to a large piping bag fitted with a large open star piping tip. Slice through the top of each lamington in the centre, to about halfway down. Fill with whipped cream and top with a dollop of jam.


    NOTE: recipe improved and updated October 2022.

Tips

    It is best to add cream and jam just before serving. Any leftover filled lamingtons will need to be refrigerated. Unfilled lamingtons can be stored in an airtight container at room temperature.

    Lamingtons can be served plain, without jam and cream, if preferred.

    Raspberry jelly could be swapped for strawberry jelly.

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Reviews

Average Rating
420
(20 reviews)


I love this recipe I am a 12-year-old boy and at the weekends I like to pick something from your website and bake it for my parents with my sister but one question I was reading the replies do I double the water or keep it as how it is in the recipe.

I love this recipe I am a 12-year-old boy and at the weekends I like to pick something from your website and bake it for my parents with my sister but one question I was reading the replies do I double the water or keep it as how it is in the recipe.

love it

Do not recommend. An absolute mess, and tastes nothing like the lamingtons my Auntie used to make.

ive used this recipe but ive had to adjust the jelly icing sugar and water .due to the recipe being way to think and to powdery and after playing around ive nailed it and my family love it

I was really disappointed, my beautiful freshly baked sponge cake ruined with this sickly sweet thick icing recipe. NOT traditional jelly coating, rather disgusting pink icing sugar one might use on a 6year Olds bday cake. But even my 6year old didn't like them! My bad, I should have guessed from the recipe. Had to double the water too.

Not the traditional lamingtons made by grandma most kiwis grew up loving. Still taste ok.

Clearly a recipe from someone that makes & sells sugar.
After making and tasting I threw them out, and after making the perfect sponge.
So sweet could not eat.
The 3 cups of icing sugar should have been a clue so it’s on me.

Considering I am time poor, doubly disappointing.

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Really good but quite messy......

They were the right type of sweet and tasted outstanding!

With the left over cake we made lamington sticks!

Yum

Far too sweet. Used the entire packet of jelly to give more of a raspberry flavour, but the icing sugar overpowered this. Used double the amount of water but it still wasn’t quite runny enough so sat quite thickly on the sponge and had a slightly sugary texture.
Needed refrigeration prior to cutting and creaming also which wasn’t mentioned in the recipe.

Terrible. Far too sweet and not at all traditional jelly coating.

Easy to make and delicious. I expect they would freeze well?
Chelsea Sugar:
Unfilled lamingtons freeze well in an airtight container.

Hi... Could you tell me if the jelly crystals you refer to is the same thing as jello? Thanks!
CHELSEA: Yes same thing. Jello brand not available in NZ as far as we're aware though, hence we've used generic term jelly crystals.

Too delicious

wow grate i love it.

TASTY

Delicious - a favourite with my dad!

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One of my fave recipes! easy to follow and always turns out GREAT!

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A tip I find useful, put the coconut in a large plastic bag and using tongs, gently place iced lamington in and shake to cover.

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