Caster Sugar
The fine crystal of Chelsea...
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Cakes
Raspberry Lamingtons
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
Icing Sugar
Icing sugar can also be...
Reviews
24
What did you think of this recipe?
Fleur
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.
1
RUMPALL#COOl
love it
5
Greg
TASTY
5
1613709197
Really good but quite messy......They were the right type of sweet and tasted outstanding!With the left over cake we made lamington sticks!
4
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.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
24
What did you think of this recipe?
Fleur
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.
1
RUMPALL#COOl
love it
5
Greg
TASTY
5
1613709197
Really good but quite messy......They were the right type of sweet and tasted outstanding!With the left over cake we made lamington sticks!
4
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To serve
- 2 bananas, sliced
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ingredients
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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ingredients
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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