Raspberry Lamington

Lamington, is one of New Zealand's...or maybe Australia's great cake, No one knows which is actually the birthplace of Lamington and they've been fighting over the topic for years.
My first trial of lamington is in New Zealand bakery and that is also the last time I ate.
It was very soggy and excessively sweet, I thought thats how lamington supposed to be.
Well I was wrong.
One of my good friend told me how the real lamington is...which is fluffy, spongy, freshly baked cake coated with tangy but sweet raspbelly jelly.
That sounds GOOD!
So I did some serious research for making one!
You can make your own jelly coating and that makes huge variety of flavour but you can simply buy a packet of jelly and use that.
If you need lamington in hurry, then you can also use store-bought sponge.
What you really need to do is cutting sponge nicely and mix jelly packet and hot water, DIP, DONE!

ingredient(15 'couple bite' size lamingtons)
[SPONGE 16cm x 26cm rectangle tin]
3 eggs
125g Caster sugar
1tsp Vanilla essence
110g Plain flour
1/4cup Cornflour
1tsp Baking powder
A good pinch of salt
15ml Oil
45ml Hot Milk

85g packet of Jelly(I used raspberry)
300ml Hot Water
2.5~3cup Dried long coconut shred(or finely desiccated coconut will do)

200ml Fresh cream
2tbsp Caster Sugar

1, Preheat oven to 180C, line the base also side of tin with baking paper.
Shift plain flour, cornflour, baking powder together and mix with salt and set aside.

2, Mix eggs and sugar with electric mixer until thickened, pale look.
Add shifted flour mixture(1), gently fold with rubber spatula.
When its almost combined, add oil, hot milk, vanilla essence and fold until well combined.

3, Pour the mixture into prepared tin and bake for 20 ~ 25minutes, golden in color and feel a little bounce back when you touch the top.
Cool the cake in the tin for 10 minutes and take it out on the rack and cool completely.

4, Mix jelly with hot water[COATING] and leave until its getting hard, almost a jelly-drink consistency.

5, Cut the sponge into 15 little pieces, or any size you prefer.
Also cut off all browned part of cake.
Dip cake pieces into jelly mixture(4), make sure coat every side of cake then coat dried long coconut shred around.
Repeat same to every pieces and refrigerate them for 3 hours to set.

6, Whip fresh cream and sugar together with electric mixer.
You can simply spoon the cream by the side of lamington, or pipe it out on top if you fancy.

This entry was posted on 2012年7月25日水曜日 and is filed under ,. You can follow any responses to this entry through the RSS 2.0. You can leave a response.

2 Responses to “Raspberry Lamington”

  1. These look so pretty and yummy! Store-bought ones can be so bad sometimes; too dry or too soggy. These look great, nice work! By the way your blog is super cute and I love your photography.

    1. Thanks for your visit, Linno! I agree that store-bought sponge can go very wrong sometimes.
      I bought the one from supermarket couple month ago and it was moldy.>< ugh.
      By the way, I have been craving for your "cranberry n orange sauce with pikelet", SO BADLY...
      I will try bake one in this weekend.