A delicate Australian sponge cake featuring a vibrant raspberry glaze and a fine coconut coating.
Equipment
- 8-inch square baking pan
- Heat-proof bowl (Bain-marie)
- Fine-mesh sieve
- Wire Cooling Rack
Instructions
- Cream butter and sugar, add eggs and vanilla, then alternate flour and milk. Bake at 350°F for 25-30 minutes. Cool completely and let rest for at least 4 hours.
- Cut sponge into 2-inch squares. Strain raspberry purée to remove seeds.
- Whisk powdered sugar, raspberry purée, and melted butter over simmering water until smooth and warm.
- Dip sponge squares into warm glaze, let excess drip off, then roll in desiccated coconut.
- Place coated lamingtons on a wire rack and let set for 30 minutes before serving.