Embark on a Delightful Journey with Raspberry Lamington Sponge Cake 🍰🍓
Indulge in the exquisite fusion of flavors and textures with this Raspberry Lamington Sponge Cake. Soft and fluffy sponge cake infused with the sweetness of raspberry jam, enveloped in a luscious chocolate-coconut coating, promises to tantalize your taste buds and leave you craving for more.
Crafting the Perfect Sponge Cake
Begin by preparing the delicate sponge cake, blending the perfect harmony of flour, baking powder, and salt with creamy butter, sugar, eggs, vanilla extract, and milk. Once baked to golden perfection, allow the cake to cool before cutting into squares or rectangles, ready to be transformed into decadent lamingtons.
Dipped in Decadence
Prepare the luxurious chocolate-coconut coating by combining desiccated coconut, powdered sugar, and cocoa powder, then adding boiling water to create a smooth, velvety mixture. Dip each cake square into this indulgent chocolate bath, ensuring every inch is coated before rolling it in desiccated coconut for an irresistible finish.
A Burst of Raspberry Bliss
Complete the transformation by filling each cake with luscious raspberry jam, adding a burst of fruity flavor to complement the rich chocolate and coconut coating. Allow the cakes to set, allowing the flavors to meld and intensify, before serving and delighting your senses with every delectable bite.
Recipe for Delight
Prepare to embark on a delightful journey with this Raspberry Lamington Sponge Cake, perfect for any occasion or celebration.
Ingredients:
For the Sponge Cake:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Coating:
- 3 cups desiccated coconut
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup boiling water
For the Filling:
- 1/2 cup raspberry jam
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, cut it into squares or rectangles.
- In a shallow dish, combine the desiccated coconut, powdered sugar, and cocoa powder. Pour the boiling water over the dry ingredients and stir until well combined and smooth.
- Dip each cake square into the chocolate mixture, coating all sides, then roll it in the desiccated coconut until evenly coated.
- Use a piping bag to fill each cake with raspberry jam.
- Allow the cakes to set for at least 1 hour before serving.
Prep Time: 20 minutes | Baking Time: 25-30 minutes | Total Time: 1 hour 50 minutes Kcal: 290 kcal | Servings: 12 servings
Elevate Your Dessert Experience
With its delightful combination of flavors and textures, this Raspberry Lamington Sponge Cake promises to be the star of any dessert spread. So, gather your loved ones and treat them to a slice of pure indulgence with this unforgettable creation.