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“Entered for safe-keeping for ZWT. From Marie Claire. This is the most popular Australian snack, a sure winner at a bake sale. And is it easy! The more traditional Lamingtons have cocoa, but dare to be different. If using cornmeal, pulverize it in a food processor to get a fine flour texture. Preparation time includes 8-hours sitting time.”
9hrs 30mins
24 lamington cakes

Ingredients Nutrition


  1. Preheat oven to 160°C (320°F). Grease and line a 4cm-deep, 23cm x 28cm lamington pan (1.5" x 9" x 11") with butter and baking paper, allowing the paper to overhang edges of the pan slightly.
  2. Sift flours together into a large bowl three times.
  3. Beat eggs and caster sugar in a mixer on a high speed for 5 minutes until mixture is thick and pale, then scrape into a separate bowl.
  4. Sift flour over egg mixture and gently fold until just combined.
  5. Spread mixture into a lamington pan and bake for 28-30 minutes until pale golden and sponge springs back when touched in the center.
  6. Cool in the pan, then cover with a tea towel and set aside overnight.
  7. NEXT DAY:
  8. Turn out sponge, trim edges and cut into 24 squares.
  9. Spread coconut over the base of a baking tray.
  10. MAKE ICING:.
  11. Crush raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water, then allow to cool for 5 minutes.
  12. Sieve raspberry mixture into a clean bowl, discarding solids.
  13. Sift icing sugar into a bowl.
  14. Combine 1/3 cup of raspberry liquid and 1 cup of boiling water, stir into icing sugar and whisk until smooth.
  15. Whisk in enough food coloring to reach desired color.
  16. Dip one sponge at a time into icing, turning quickly to coat and allow excess to drip back into bowl.
  17. Roll in coconut and place on a wire rack to set.

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