Raspberry Lamington Sponge Cake

Oh wow, have you ever tried a cake that’s soft, sweet, and kinda magical? This raspberry lamington sponge cake is just that. I can’t stop smiling when I eat it!

It’s got fluffy sponge, a yummy raspberry glaze, and lots of coconut. When you bite in, it’s like a little party. And oh boy, adding whipped cream makes it even better.

Trust me, you’ll wanna share this with everyone. It looks so pretty too. Let’s get baking so we can taste this joy together!

Come on, grab your bowl. I’ll show you how I make it super easy. You’re gonna love every bite!

Why You’ll Love This Recipe

• Showstopper Dessert: This cake is as beautiful as it is delicious, making it perfect for any celebration.
• Berry Bliss: Fresh raspberry flavors balance the sweetness, giving a refreshing twist.
• Light & Fluffy: The genoise sponge is ultra-light, pairing perfectly with the rich cream and jam.
• Homemade Charm: Every layer is made from scratch for that unbeatable homemade taste.
• Perfect for Sharing: Serves a crowd and is guaranteed to impress.

Required Kitchen Tools

• Electric hand mixer or stand mixer
• Mixing bowls
• Sieve
• Baking tin (9-inch square or similar)
• Parchment paper
• Saucepan
• Cooling rack
• Offset spatula
• Sharp knife

Ingredients

Genoise Sponge Cake:

• 1 cup cake flour
• 1/4 tsp salt
• 1 cup caster sugar
• 6 eggs (room temperature)
• 1/4 cup unsalted butter (melted and cooled)
• 1 tsp vanilla extract
• 2 cups desiccated coconut (for decoration)

Raspberry Jam:

• 2 cups frozen raspberries
• 1 cup granulated sugar
• 1 tbsp lemon juice
• Pinch of salt

Raspberry Glaze:

• 1/2 cup milk
• 1/4 cup unsalted butter (melted)
• 2 tbsp raspberry jam
• 3 cups powdered sugar
• Few drops pink food gel (optional)

Chantilly Cream:

• 1 1/2 cups heavy cream (cold)
• 1/2 cup powdered sugar (sifted)
• 1 tsp vanilla extract
• 1/2 cup mascarpone (cold)

Variations for Raspberry Lamington Sponge Cake

• Chocolate Coating: Swap raspberry glaze for chocolate ganache for a chocolate-raspberry fusion.
• Lemon Zest: Add lemon zest to the sponge for a citrusy touch.
• Berry Mix: Combine raspberries with blueberries or strawberries in the jam.
• Coconut-Free: Skip the coconut and coat the cake with more glaze or sprinkles.
• Extra Filling: Add fresh raspberries between the cream layers.

Step-by-Step Instructions

1. Make the Genoise Sponge Cake

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch square baking tin with parchment paper.
2. Sift the cake flour and salt together.
3. In a large bowl, whisk the eggs and caster sugar over a water bath until warm. Remove from heat and beat with an electric mixer for 5-7 minutes until pale and tripled in volume.
4. Gently fold in the flour mixture in batches, ensuring you don’t deflate the batter.
5. Drizzle the melted butter and vanilla along the edge of the bowl. Gently fold until combined.
6. Pour the batter into the prepared tin. Smooth the top.
7. Bake for 25-30 minutes or until the top is golden and springs back when touched.
8. Cool the cake in the tin for 10 minutes. Transfer to a wire rack to cool completely.

2. Prepare the Raspberry Jam

1. In a saucepan, combine raspberries, sugar, lemon juice, and salt.
2. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens (about 10-12 minutes).
3. Remove from heat and let cool completely.

3. Whip the Chantilly Cream

1. In a chilled bowl, combine heavy cream, powdered sugar, vanilla, and mascarpone.
2. Whip on medium speed until soft peaks form. Be careful not to overwhip.

4. Make the Raspberry Glaze

1. Heat milk, butter, and raspberry jam in a saucepan over low heat until combined.
2. Remove from heat and whisk in powdered sugar until smooth. Add food gel for a vibrant pink hue.

5. Assemble the Cake

1. Slice the cooled sponge cake in half horizontally to create two layers.
2. Spread raspberry jam evenly over the bottom layer.
3. Top with Chantilly cream and spread evenly.
4. Place the second layer on top.
5. Cut the assembled cake into squares or rectangles.
6. Dip each square into the raspberry glaze, ensuring all sides are coated.
7. Roll in desiccated coconut.
8. Place on a wire rack to set.

Serving and Decoration Ideas

• Fresh Berries: Top each square with a fresh raspberry.
• Dust of Sugar: A light dusting of powdered sugar adds elegance.
• Edible Flowers: Decorate with edible flowers for a spring vibe.
• Chocolate Drizzle: Drizzle melted white or dark chocolate for extra flair.

Storing Raspberry Lamington Sponge Cake

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep for up to 5 days. Bring to room temperature before serving.
• Freezing: Freeze individual squares in airtight containers for up to 3 months.

Nutrition Information (Per Square)

Nutrient	Amount
Calories	320 kcal
Carbohydrates	45g
Protein	4g
Fat	14g
Saturated Fat	9g
Sugar	33g
Fiber	2g
Sodium	60mg

Raspberry Lamington Sponge Cake FAQs

Can I use store-bought jam?

Yes, but homemade jam gives a fresher flavor.

Can I make the sponge in advance?

Absolutely! Bake a day ahead and wrap tightly.

Can I skip coconut?

Yes, but the coconut adds classic lamington texture.

Can I freeze the cake after assembling?

Yes, freeze individual squares and thaw when needed.

Conclusion

This Raspberry Lamington Sponge Cake is a true celebration of flavor and texture. From the light-as-air sponge to the sweet-tart raspberry glaze, every bite is pure bliss. Perfect for special occasions or as an everyday treat, this cake will become a household favorite. So, roll up your sleeves, grab those raspberries, and create this irresistible dessert today!