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Raspberry Lamingtons
Raspberry Lamingtons
Cakes

Raspberry Lamingtons

4
40 mins
25 mins
Easy
9

Light, fluffy raspberry dipped cakes rolled in coconut, a popular Kiwi favourite.

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  • Ingredients
  • Method

Ingredients

Sponge

  • 125g butter, cubed, softened
  • ¾ cup Chelsea Caster Sugar (170g)
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 ⅓ cups plain flour (200g)
  • 2 ½ tsp baking powder
  • ½ cup milk (125ml)

Icing

  • 85g packet raspberry jelly crystals
  • ½ 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)
  • ⅓ cup raspberry jam (105g)

Additional 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.

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...
approved=true&orderBy=-hs_createdate&limit=10&offset=10


{has_more=true, offset=20, total=24, results=[{comment_text=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, approved=true, user_name=jay, hs_createdate=1702249879274, rating_new__1_5_=3, id=11175470164}, {comment_text=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., approved=true, user_name=Samantha, hs_createdate=1702249877677, rating_new__1_5_=2, id=11175589793}, {comment_text=One of my fave recipes! easy to follow and always turns out GREAT!, approved=true, hs_createdate=1702249877614, rating_new__1_5_=5, id=11175566363}, {comment_text=Do not recommend. An absolute mess, and tastes nothing like the lamingtons my Auntie used to make., approved=true, user_name=Kari, hs_createdate=1702249877523, rating_new__1_5_=1, id=11175556224}, {comment_text=Easy to make and delicious. I expect they would freeze well?Chelsea Sugar: Unfilled lamingtons freeze well in an airtight container., approved=true, user_name=Sherry Bishop, hs_createdate=1702249875591, rating_new__1_5_=5, id=11175696702}, {comment_text=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., approved=true, user_name=OMG!, hs_createdate=1702249874754, rating_new__1_5_=1, id=11175607473}, {comment_text=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., approved=true, hs_createdate=1702249869401, rating_new__1_5_=5, id=11174084681}, {comment_text=Delicious - a favourite with my dad!, approved=true, user_name=Rachael, hs_createdate=1702249867238, rating_new__1_5_=5, id=11175589665}, {comment_text=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., approved=true, user_name=Isabel, hs_createdate=1702249863151, rating_new__1_5_=5, id=11175379608}, {comment_text=wow grate i love it., approved=true, user_name=zayda, hs_createdate=1702249858694, rating_new__1_5_=5, id=11175460721}]}
Reviews
24

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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.

Additional 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.

Reviews
24

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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