Traditional Jam-Filled Lamingtons Recipe: An Aussie Favorite
These delightful squares of sponge cake are dipped in a luscious chocolate glaze and rolled in desiccated coconut, creating a perfect balance of sweetness and texture. But there’s a twist in this recipe—each lamington is filled with a dollop of tangy raspberry jam, making each bite a little bit more special. Whether you’re a longtime fan or new to this classic treat, this recipe will guide you through making your own delicious batch of jam-filled Lamingtons.
- 125 grams unsalted butter (softened)
- 1 cup caster sugar
- 1/2 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 1 3/4 cup plain flour (sifted)
- 3 1/2 teaspoons baking powder
- 1/2 cup milk (low or full fat)
- 4 cups icing sugar (sifted)
- 1/3 cup cocoa powder
- 1 tablespoon unsalted butter
- 150 milliliters boiling water
- 4 cups desiccated coconut
- Raspberry jam
- 1 cup cream
- 1 tablespoon white sugar
- Preheat the Oven
Set your oven to 350°F (180°C). Grease and line a 20 cm x 30 cm (8" x 12") cake pan with parchment paper, leaving an overhang for easy removal.
- Mix Dry Ingredients
In a medium bowl, sift together the plain flour and baking powder. Set aside.
- Cream Butter and Sugar
In a large bowl, beat the softened butter and caster sugar with an electric mixer on medium-high speed until light and fluffy, about 2 minutes.
- Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.
- Combine Wet and Dry Ingredients
Gently fold in half of the flour mixture, followed by half of the milk. Repeat with the remaining flour and milk, mixing until just combined. Avoid over-mixing.
- Bake the Sponge
Pour the batter into the prepared pan, smoothing the top. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the sponge cool in the pan for 5 minutes, then lift out onto a wire rack to cool completely.
- Prepare the Glaze
In a deep, heatproof bowl, combine the icing sugar, cocoa powder, and unsalted butter. Gradually add the boiling water, stirring until smooth and syrupy. Adjust with more water if the glaze is too thick.
- Cut and Freeze
Once the sponge is completely cool, cut it into squares or rectangles. Place them on a tray and freeze for 1 to 1.5 hours. This helps the cake hold its shape during coating.
- Coat in Glaze
Using two forks, dip each cake piece into the chocolate glaze, ensuring it is fully coated. Let excess glaze drip off before rolling the cake in desiccated coconut. Place the coated pieces on a wire rack to allow the glaze to set.
- Optional Jam and Cream Filling
If you prefer a jam-filled lamington, spread raspberry jam between two squares of cake before dipping them in glaze and coating with coconut. For added indulgence, whip cream with a tablespoon of sugar until firm peaks form, and dollop or pipe it onto the jam-filled lamingtons before serving.
- Set and Serve
Allow the lamingtons to set at room temperature for 1-2 hours, or until the glaze is firm. Enjoy with tea or coffee!
- Make sure your butter is softened but not melted to ensure a fluffy sponge.
- Mix the batter gently to avoid developing too much gluten, which can make the sponge dense.
- If your chocolate glaze is too thick, thin it with a bit more boiling water until you reach a syrup-like consistency.
- Use a fork or toothpicks to dip and coat the cake pieces evenly in the glaze and coconut for a uniform finish.
- Freezing the sponge cake before cutting and coating helps maintain clean edges and prevents the cake from falling apart.
Have Fun Baking!