Lamingtons Raspberry Twist (Print Version)
# Ingredients:
→ Sponge Cake Base
01 -
1 tablespoon vanilla extract
02 -
½ teaspoon salt
03 -
2 teaspoons baking powder
04 -
5 eggs, brought to room temperature
05 -
6 tablespoons butter
06 -
1 cup whole milk
07 -
2 cups cake flour (220 grams)
08 -
2 cups sugar (400 grams)
→ Raspberry Glaze Coating
09 -
¼ teaspoon optional red food coloring
10 -
1 cup (200g) sugar
11 -
2 teaspoons gelatin powder
12 -
10 oz. frozen raspberries, thawed out
13 -
2 cups (250g) powdered sugar
14 -
1¼ cup water, split into separate portions
→ Outer Coat
15 -
2 cups shredded dried coconut
# Instructions:
01 -
Soak whole eggs in their shells in warm water for 5 minutes to help them whip better. Let them rest there while you get the baking pans and your ingredients ready.
02 -
Set your oven to 350°F. Dust the insides of two 8-inch square baking tins with butter and flour, and line the bottoms with parchment.
03 -
Melt butter in a small pan with the milk, keeping it over low heat. Leave it on the stove's lowest heat to stay warm while beating eggs.
04 -
Beat eggs and sugar together on high speed in a large bowl for 8-15 minutes. The mixture should triple in size, turning pale and thick like ribbons when dripped.
05 -
Sprinkle the salt, flour, and baking powder over the foamy eggs, gently folding with a spatula until it’s mostly mixed but still has some streaks of dry ingredients.
06 -
Pour the vanilla extract into the warm milk. Gently stir this into your batter by hand, making sure the flour is fully mixed in. Scrape the sides of the bowl as you go.
07 -
Divide the batter between the two tins. Bake for 30-34 minutes or until a toothpick comes out without wet batter. Cool the tins on a rack after baking.
08 -
In a small bowl, mix the gelatin powder with 1/4 cup of water. Let it sit for 5 minutes to soften and absorb.
09 -
Heat 1 cup of water with sugar in a saucepan over medium, stirring until it dissolves. Toss in raspberries and simmer for 5-8 minutes.
10 -
Push the cooked raspberry mixture through a fine strainer set over a bowl. Discard the seeds and anything left behind as solids.
11 -
Microwave the gelatin until it turns liquid-like in 10 seconds. Stir this into the raspberry juice. Slowly mix powdered sugar into the syrup until smooth, adding red coloring if desired. Chill for 15-20 minutes until thicker.
12 -
Place a wire rack over a sheet pan lined with parchment. Cut away the cake edges, then slice into 2-inch cubes. Put them on a plate and freeze for 30 minutes.
13 -
Set up one bowl for glaze, one with coconut. Coat each frozen cake square in glaze using a fork, then spoon coconut over it. Put them on the rack.
14 -
Let the coated squares chill on the tray in the fridge for 20-30 minutes to firm up before eating.
# Notes:
01 -
Soft cubes of fluffy cake covered in sweet raspberry glaze and finished with a layer of coconut make this an amazing treat from Australia.
02 -
Adding sugar to the raspberry syrup changes its natural color to purple. If you want it brighter, try stirring in some red food coloring.