Raspberry Lamingtons (Print Version)

# Ingredients:

→ For the Hot Milk Sponge Cake

01 - 5 eggs, warmed to room temperature
02 - 1 cup whole milk
03 - 6 tablespoons butter
04 - 2 cups (400g) granulated sugar
05 - 2 cups (220g) cake flour
06 - 2 teaspoons baking powder
07 - 1/2 teaspoon salt
08 - 1 tablespoon vanilla extract

→ For the Raspberry Glaze

09 - 2 teaspoons gelatin powder
10 - 1 cup (200g) granulated sugar
11 - 1 1/4 cups water, divided
12 - 10 oz frozen raspberries, thawed
13 - 2 cups (250g) confectioners' sugar
14 - 1/4 teaspoon red food coloring (optional)

→ For Coating

15 - 2 cups desiccated coconut

# Instructions:

01 - Place your eggs (still in their shells) in a bowl of warm water for about 5 minutes. This little trick helps them whip up to a much higher volume later on. While they're warming, go ahead and preheat your oven to 350°F and get your cake pans ready.
02 - Grab two 8-inch square cake pans. Grease them generously, dust with a little flour, and line the bottoms with parchment paper to make sure your cakes release perfectly.
03 - Combine the milk and butter in a small saucepan and heat gently until the butter melts completely. Keep it on the lowest heat setting to stay warm while you work on the eggs - you'll need it warm later.
04 - In a large mixing bowl, combine the warmed eggs and sugar. Now beat them on high speed until the mixture triples in volume and turns pale yellow. This is called the ribbon stage - when you lift the beater, the batter should fall back in ribbon-like patterns that sit on the surface momentarily. This takes about 8-10 minutes with a stand mixer or up to 15 minutes with a handheld mixer, so be patient!
05 - Sift the cake flour, baking powder, and salt directly over your egg mixture. Using a large spatula, gently fold everything together with a light hand until just barely combined. It's perfectly fine to still see some streaks of flour at this stage.
06 - Add the vanilla to your warm milk and butter mixture, then pour it into the batter. Stir gently by hand, making sure to scrape the bottom and sides of the bowl to incorporate any pockets of flour. The batter should be smooth and flowing.
07 - Divide the batter evenly between your prepared cake pans. Bake for 30-34 minutes, or until a toothpick inserted in the center comes out clean. Start checking at the 30-minute mark to avoid overbaking. Once done, set the pans on a wire rack and let the cakes cool completely in their pans.
08 - In a small bowl, sprinkle the gelatin over 1/4 cup of water and let it sit for 5 minutes to soften. Meanwhile, in a saucepan, combine the remaining 1 cup of water with the granulated sugar and heat until the sugar dissolves. Add the thawed raspberries and cook for 5-8 minutes until they break down. Strain this mixture through a fine-mesh sieve into a bowl, pressing down to extract as much liquid as possible. Discard the seeds left in the strainer.
09 - Microwave the softened gelatin for about 10 seconds until it turns syrupy, then whisk it into the raspberry mixture. Sift the confectioners' sugar into a bowl, pour the raspberry syrup over it, and whisk until smooth. If using food coloring, add it now - it helps restore the vibrant red color that gets muted by the powdered sugar. Pop the glaze in the refrigerator for 15-20 minutes to thicken slightly.
10 - Using a sharp knife, trim the edges of your cooled cakes and cut them into 2-inch squares (or whatever size you prefer). Place these squares on a plate and freeze them for about 30 minutes. This makes them much easier to handle during the coating process.
11 - Set a wire cooling rack over a baking sheet lined with parchment or wax paper to catch drips. Put your raspberry glaze in one bowl and the desiccated coconut in another, creating a simple assembly line.
12 - Take the cake squares from the freezer. Stick a fork into a square, then spoon the raspberry glaze over it, turning to coat all sides. Let the excess drip back into the bowl. While the cake is still on the fork, hold it over the coconut bowl and spoon coconut over all sides. Place the finished lamington on the wire rack and repeat with the remaining squares.
13 - Once all your lamingtons are coated, refrigerate the entire tray for 20-30 minutes to let the glaze set completely. Then they're ready to serve or store!

# Notes:

01 - The key to a fluffy sponge cake is properly whipping the eggs to the ribbon stage - when you lift your beater, the batter should fall back in ribbons that sit on the surface for a few seconds before sinking.
02 - When mixing in the flour and milk, use a gentle touch to preserve all the air you've whipped into the eggs. This gives you that perfect light sponge texture.
03 - The confectioners' sugar turns the raspberry syrup slightly purple, so the optional food coloring helps restore the vibrant raspberry red color.
04 - Freezing the cake squares for 30 minutes before coating makes them much easier to handle and helps prevent them from crumbling in the glaze.
05 - These lamingtons will keep in an airtight container in the refrigerator for up to 3 days.

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