Raspberry Lamingtons

 

Ingredients

For the Sponge Cake:

4 large eggs, room temperature

3/4 cup granulated sugar

1 tsp vanilla extract

1 cup all-purpose flour

1 tsp baking powder

2 tbsp unsalted butter, melted and cooled

For the Raspberry Coating:

3 cups powdered sugar

1/2 cup boiling water

1/4 cup raspberry gelatin powder (like Jell-O)

1 tbsp unsalted butter, melted

For the Assembly:

2 cups unsweetened desiccated coconut

1/2 cup raspberry jam (optional, for filling)

1/2 cup heavy cream, whipped (optional, for filling)

Directions

Preheat oven to 350°F and grease a 9x9 inch square

baking pan, lining the bottom with parchment paper.

Beat eggs and sugar together for 5 to 8 minutes until

thick, pale, and tripled in volume.

Gently fold in vanilla, then sifted flour and baking powder

in three batches, being careful not to deflate the eggs.

Fold in the melted butter until just combined.

Pour into the pan and bake for 20 to 25 minutes until the

center springs back. Let cool completely, preferably

overnight for easier handling.

Cut the cake into 16 even squares. (Optional: Slice each

square in half and sandwich with a layer of jam and

whipped cream before coating).

Prepare the coating by whisking powdered sugar, boiling

water, raspberry gelatin, and melted butter in a heat-proof

bowl until smooth.

Place the desiccated coconut in a shallow dish.

Using a fork or thin skewer, dip each cake square into the

raspberry glaze, ensuring all sides are covered, then roll

immediately in the coconut.

Place on a wire rack to set for at least 1 hour before

serving.