(Photography: Tim Roberts, styling Michele Cranston, recipes and food prep Clare Maguire)
The sweetest way to end the day is with these delicious pink raspberry jelly lamingtons, but the best part? It works out to cost $0.62 each! Next time you’re on a budget but feeling something simple and sweet, don’t look past this superstar recipe, guaranteed to make even the toughest critics happy.
Ingredients
Method
Preheat oven to 180°C/160°C fan-forced. Grease and line a 20cm x 30cm lamington pan with baking paper.
For the sponge, in a standing mixer fitted with a whisk attachment, whisk eggs and sugar on medium-high speed for 6–7 minutes or until the mixture holds a trail when the whisk is lifted. Sift flour and cornflour together three times. Stir in salt.
Place milk, butter and vanilla extract in a small saucepan on low heat until the butter has just melted. Keep warm.
Fold sifted flours into the egg mixture using a hand-held whisk. When nearly combined, gently whisk in the hot milk mixture until it’s incorporated (batter will be runny).
Pour the batter into the prepared pan and bake for 25 minutes or until the sponge springs back when lightly pressed. Leave to cool in pan for 5 minutes before turning out onto a wire rack to cool completely.
Meanwhile, combine the jelly crystals and boiling water in a medium shallow bowl. Let cool for 10 minutes, then refrigerate 1 hour or until it is the consistency of egg whites.
Trim the sides and top of the cooled sponge. Cut into 20 squares.
Place the coconut in a wide shallow bowl. Spread jam on half the squares, then sandwich together with the remaining squares. Taking one cake stack at a time, dip it in the jelly mixture, coating all sides, then shake off any excess. Roll in coconut and return to the wire rack. Refrigerate cakes for 1 hour before serving.
