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Sink your teeth onto light, fluffy cake sandwiching mouthwatering raspberry jam. This quintessential Australian treat will delight. You won't stop at one.
Preheat the oven to 180 °C. Lightly grease and line a 20 x 30 x 3.5 cm lamington tray with baking paper.
Triple sift the flour and cornflour onto a sheet of baking paper. Set aside.
Using an electric mixer on high speed beat the eggs until thick, pale and creamy. Continue beating, gradually adding the sugar. Once sugar is incorporated beat for 8–10 minutes, until mixture becomes very thick, almost doubles in size. It should be thick enough to draw a figure eight with the mixture on the surface and for it to hold shape until the number is complete.
Using a large metal spoon or spatula, fold flour mixture, one-third at a time into egg mixture, scooping around, up and over to aerate until combined. Add the warm butter down the side of the bowl and fold to combine.
Pour mixture evenly into the prepared tray. Drop pan on the bench once, to pop any large air bubbles. Bake for 18–20 minutes, until cake springs back when lightly touched. Do not open door while cooking, or sponge will flop.
Turn out onto a rack and leave for 5 minutes, to cool slightly. Remove baking paper. Cover with a clean kitchen towel and leave to cool completely.
Meanwhile to make the jam, place all of the ingredients in a small pan and set over low heat. Gently heat, occasionally stirring, until sugar dissolves. Simmer, frequently stirring for 20 minutes, or until thick and sticky. Keep warm.
To make the icing, heat the milk and butter together in a medium saucepan, until the butter melts. Sift in the icing sugar and cacao powder and stir until smooth and glossy. Keep warm.
Spread the coconut onto a tray, ready for coating.
To assemble, using a serrated knife cut the cake in half horizontally. Spread warm jam over the cut side of one on the layers. Sandwich the other layer on top. Cut into twenty-four even squares.
To ice the lamingtons, using two forks dip the cake pieces, one at a time, into the warm chocolate icing, to coat evenly. Gently re-heat icing if it begins to set and become too thick.
Roll in coconut to coat. Place on a rack and leave for 1 hour to set.
4 extra-large (60 g) eggs, at room temperature
2/3 cup (150 g) caster sugar
1 cup (150 g) self-raising flour
1/3 cup (50 g) cornflour
40 g unsalted butter, melted and cooled
3 cups (300 g) desiccated coconut
2 x 125 g punnets Driscoll's raspberries
1 cup (220 g) sugar
1 tablespoon lemon juice
200 ml milk
75 g unsalted butter
4 cups (600 g) icing sugar
3/4 cup (75 g) cocoa powder