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.
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.
Why you will love this Raspberry Lamingtons recipe…
Raspberry Lamingtons
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
- 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.
- 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.
- 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.
- Turn the sponge out onto a wire rack and let it cool completely before coating it.
- 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.
- 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.
- 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.
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
Storage Suggestions
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.
26 responses
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Just one word WOOW!!!
Thank You verry mutch fore all the information.
Have a nice day
Theo-
Thanks so much!
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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!-
You’re so right… these are WAY better than store bought!
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Wow, love the color!-
Yep, hot pink lamingtons!
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Yum! Your lamingtons look amazing! I love the look of the shredded coconut and their beautiful colour! Thank you for participating!-
Thanks so much Marcellina – fab challenge!
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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.
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Hey, Audax. Thanks for the lovely comments – and may I add, your jam filled chocolate ones looked ‘to die for’ too!
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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! 🙂 -
These look absolutely delicious Susan! Love your photo and congrats on also completing this month’s Daring Kitchen Bakers Challenge also!-
Thanks so much Joanne – lovely to hear from you!
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I’d forgotten how much I love/miss lamingtons! and of course, the raspberry ones are the BEST.-
Yeah, aren’t they just the greatest?! You’ll have to start making your own!
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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-
Gosh, how interesting. Sooner or later pretty much everything makes it around the globe!
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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.
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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.
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At what point do you add cream of tartar?
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Hi Deb. Thanks for pointing out the omission from the instructions – I’ve corrected it.
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Great recipe can’t wait to try it out. Thanks for sharing. -
Can i ask why you use corn flour instead of plain flour?
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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.
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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-
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!
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