Raspberry Lamingtons

Amy Hand

Amy Hand

Amy worked as the head pastry chef at multiple restaurants in South Africa. She now shares her professional insights about cooking and kitchen tools here at The Skillful Cook.

Updated

This gluten-free treat features airy sponge cakes dipped in raspberry jelly and rolled in coconut, embodying the essence of the Australasian dessert tradition.
5 stars / 11 ratings

Lamingtons are an Australian/Kiwi delicacy that is as tasty as it is elegant.

This classic dessert from down under consists of a light-as-air sponge cake coated in either chocolate icing or raspberry jelly and then rolled in coconut.

classic dessert from down under

Interestingly, while Aussies tend to prefer their lamingtons coated in chocolate, New Zealanders prefer them coated in raspberry jelly with cream in the middle.

In this recipe, we decided to use the more unusual New Zealander version to hopefully spread this version around more widely.

We love the way the tart jelly contrasts with the sweet, light sponge and the whipped cream filling and we think you will too.

lamingtons coated in raspberry jelly with cream

Why you will love this Raspberry Lamingtons recipe…

  • Gluten-free- This sponge recipe uses cornstarch instead of wheat flour.
  • New Zealand classic- Try something new from an often-overlooked location for baked goods.
  • Beautiful appearance- The red jelly really makes these cakes stand out!
  • Great for a tea party- These delicious bite-sized cakes are bound to be a hit with your guests.
  • Melt-in-your-mouth sponge- The whipped egg whites make these cakes light as a feather.
Why you will love this Raspberry Lamingtons recipe
Raspberry Lamingtons recipe

Raspberry Lamingtons

This gluten-free treat features airy sponge cakes dipped in raspberry jelly and rolled in coconut, embodying the essence of the Australasian dessert tradition. A burst of flavor in every bite, making them a perfect treat for any occasion.
5 stars / 11 ratings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Australian, Kiwi
Servings 24

Ingredients
  

For the sponge:

  • 4 large eggs, separated
  • ¾ cup sugar
  • 1 tsp baking soda
  • 1 cup cornflour (corn starch)
  • 2 tbsp custard powder
  • 1 tsp cream of tartar

For the raspberry coating:

  • 1 packet raspberry jelly
  • 1 cup boiling water
  • 2 cups desiccated coconut
  • ¾ cup cream, whipped

Instructions
 

Ingredients

  • Raspberry Lamingtons Ingredients
  • Preheat oven to moderate 180°C/350°F.
  • Prepare a standard lamington or sponge roll tin by greasing and lining with non-stick paper.
    Note: Lamington pans (or sponge roll pans) come in various sizes – so don’t worry if yours differs a little in terms of measurements. If you don’t have a lamington pan, you can use a square cake pan, but be aware the baking time may change – I used a 20cm (8 inch) deep sided square cake tin which gave me lovely tall lamingtons but took about double the amount of time to bake.
  • Sift the baking soda, cornflour and custard powder three times and set aside.
    Raspberry Lamingtons Instruction - Combine the Dry Ingredients
  • Beat egg whites until they reach soft peaks. Gradually add the sugar a tablespoon at a time and beat until the mixture is stiff and no longer gritty. Then add the yolks one at a time and beat for a further two minutes.
  • With a large metal spoon, add the sifted dry ingredients and fold in very gently in two batches.
    Raspberry Lamingtons Instruction - Fold in the Dry Ingredients
  • Transfer the batter into a greased and lined sponge roll tin with deep sides and bake 15-20 mins or until it is lightly golden and springs back when you press the surface lightly.
    Raspberry Lamingtons Instruction - Bake the Sponge
  • Turn the sponge out onto a wire rack and let it cool completely before coating it.
    Raspberry Lamingtons Instruction - let it cool completely
  • Raspberry Lamingtons Instruction - cut sponge into squares
  • Make the raspberry jelly by combing 1 packet of jelly with 1 cup boiling water in a medium sized heat resistant bowl. Allow to cool and partially set, but it should still be pourable.
    Raspberry Lamingtons Instruction - Make the raspberry jelly
  • Using a couple of forks, dip sponge squares (one at a time) into jelly and set on a wire rack, side by side, so that any excess jelly can drain off.
    Raspberry Lamingtons Instruction - dip sponge squares
  • Put the coconut into a bowl or dish. Using the two forks again, dip each sponge square into the bowl of coconut and roll around until coated (alternatively, you can hold the lamington above the bowl of coconut and spoon the coconut over it). Put the lamingtons back onto the wire rack to set fully.
  • Cut the lamingtons in half and fill with whipped cream. You can even dollop a small amount of raspberry jam in with the cream as well.
  • Raspberry Lamingtons Instruction - Fill the Lamingtons
Keyword Raspberry lamingtons
Tried this recipe?Let us know if you liked it in the comments below!

Serving Suggestions

These lamingtons are perfect to serve at a tea party but they are also a great sweet treat to enjoy after dinner. Pair with a cup of coffee or tea.

🧑‍🍳 Expert Tips

  • Make the cake in advance. You can keep the cake for a day before making the lamingtons so the cake is not so soft and easier to handle.
  • Fold the dry ingredients gently. You want to retain as much air in the batter as possible.
  • Cool cake completely before coating. This will prevent the jelly from melting off when coated.
  • Toast the coconut. This will give it an extra nutty flavor.
These lamingtons are perfect to serve at a tea party

Storage Suggestions

  • To store- You can store lamingtons (without the cream) in a sealed container in the refrigerator for up to 4 days. Fill just before serving.
  • To freeze- The unfilled, uncoated lamington sponge will last in the freezer for 2 months.

Raspberry Lamingtons FAQs

What are lamingtons made of?

Lamingtons consist of a square of sponge cake coated in chocolate or raspberry jelly and rolled in desiccated coconut. Some versions are filled with whipped cream and/or raspberry jam.

Should a lamington have jam?

This is a much contested topic amongst Aussies so it ultimately comes down to what you’ve grown up with. Traditionally, lamingtons don’t have raspberry jam as a filling but some Aussies feel they are incomplete without it.

Who invented lamingtons?

Chef Armand Galland is the official creator of the classic lamington. Although born in France, Galland was working in Brisbane for Lord and Lady Lamington when he created these cakes as a tribute to them.

Amy Hand
About the author
After finding the chef life a little too high-paced, Amy decided to take her cooking skills and use them to teach others through food writing. She uses her knowledge as a pastry chef and experience as a head chef to write articles that are engaging and helpful while being as entertaining as possible.
5 from 11 votes

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

26 responses
  1. Avatar
    Theo Herbots

    5 stars
    Just one word WOOW!!!
    Thank You verry mutch fore all the information.
    Have a nice day
    Theo

  2. Avatar
    Whisked Away

    5 stars
    Since moving to NZ my kids have fallen in love with these and are sad they don’t sell them in the states. They will be so glad that you shared this homemade version, and I have a feeling it will taste better than the store bought kind!

    1. Susan, AKA Kiwicook

      You’re so right… these are WAY better than store bought!

  3. Avatar
    What's for dessert?

    5 stars
    Wow, love the color!

    1. Susan, AKA Kiwicook

      Yep, hot pink lamingtons!

  4. Avatar
    marcellina

    5 stars
    Yum! Your lamingtons look amazing! I love the look of the shredded coconut and their beautiful colour! Thank you for participating!

    1. Susan, AKA Kiwicook

      Thanks so much Marcellina – fab challenge!

  5. Avatar
    Audax Artifex

    5 stars
    Thanks for much for the two recipes for the sponge cake. I love the idea of the raspberry Lamingtons, I never know you could use jelly to coat the Lamingtons that is a great idea.

    Your Lamingtons look so dreamy, wonderful for a brunch.

    Lovely work on this challenge.

    Yours Audax in Sydney Australia.

    1. Susan, AKA Kiwicook

      Hey, Audax. Thanks for the lovely comments – and may I add, your jam filled chocolate ones looked ‘to die for’ too!

  6. Avatar
    Lili

    5 stars
    Your Lamingtons look delicious Susan! I’m looking forward to trying this version as soon as possible, speaking as someone who also loves Lamingtons. I’ve only just discovered them so I have a lot of catching up to do eating them! 🙂 Can’t wait to try your raspberry jelly version – thanks for sharing! 🙂

  7. Avatar
    Joanne T Ferguson

    5 stars
    These look absolutely delicious Susan! Love your photo and congrats on also completing this month’s Daring Kitchen Bakers Challenge also!

    1. Susan, AKA Kiwicook

      Thanks so much Joanne – lovely to hear from you!

  8. Avatar
    Kylee

    5 stars
    I’d forgotten how much I love/miss lamingtons! and of course, the raspberry ones are the BEST.

    1. Susan, AKA Kiwicook

      Yeah, aren’t they just the greatest?! You’ll have to start making your own!

  9. Avatar
    Eliza

    5 stars
    We do actually have these in the USA but they are called Zingers and they are still my favorite! Sold in most grocery stores. Not saying they are as good as homemade though

    1. Susan, AKA Kiwicook

      Gosh, how interesting. Sooner or later pretty much everything makes it around the globe!

  10. Avatar
    Lisa Gizariotis

    Tried the first lamington recipe . i thought it had so many eggs and not much cornflour … But gave it a shot. It rose up and looked good but deflated to 2cm… Looks like baked lemon tart inside… Yellow dense custard…

    Didn’t work.. Wasted those eggs. Can’t upload a picture.

    1. Susan, AKA Kiwicook

      Hi Lisa. Thanks for letting me know – I’m really sorry it didn’t work for you. The recipe you used was the official recipe provided by The Daring Kitchen at the time. However, as I mention on the blog, I used the second recipe which worked well for me. Given your feedback, I will take off the first ‘official’ recipe as I can’t personally vouch for it, and keep the one I used.

  11. Avatar
    Deb

    At what point do you add cream of tartar?

    1. Susan, AKA Kiwicook

      Hi Deb. Thanks for pointing out the omission from the instructions – I’ve corrected it.

  12. Avatar
    Nabeelah

    5 stars
    Great recipe can’t wait to try it out. Thanks for sharing.

  13. Avatar
    Nabeelah

    Can i ask why you use corn flour instead of plain flour?

    1. Susan, AKA Kiwicook

      Hi. I prefer lamingtons to be gluten free and I love the light, fluffy texture when made with corn flour. While most recipes these days make a traditional sponge with part wheat/part corn flour, you can still find some classic recipes which are based on whipped eggs and corn flour – my personal favourite.

  14. Avatar
    John mc allister

    5 stars
    Your lamingtons are lovely I’m wondering if you have a recipe for a ginger fluff sponge , it is to die for , thankyou, John mc allister

    1. The Skillful Cook

      Hello John,
      Thank you for stopping by.
      We have a recipe for Gingerbread Whoopie Pies, which you can check out here:
      https://theskillfulcook.com/gingerbread-whoopie-pies/
      It is very similar to the ginger fluff sponge recipe. I hope you enjoy it!