Raspberry Lamingtons (Print Version)

# Ingredients:

→ For the Hot Milk Sponge Cake

01 - 5 large eggs
02 - 1 cup whole milk
03 - 6 tablespoons butter
04 - 2 cups (400g) granulated sugar
05 - 2 cups (220g) cake flour
06 - 2 teaspoons baking powder
07 - ½ teaspoon salt
08 - 1 tablespoon vanilla extract

→ For the Raspberry Glaze

09 - 2 teaspoons gelatin powder
10 - 1 cup (200g) granulated sugar
11 - 1¼ cups water, divided
12 - 10 oz. frozen raspberries, thawed
13 - 2 cups (250g) confectioners' sugar
14 - ¼ teaspoon red food coloring (optional)
15 - 2 cups desiccated coconut

# Instructions:

01 - Begin by placing your eggs (still in their shells) in a bowl of warm water. This gentle warming helps them whip to a higher volume later on, creating that perfect airy sponge texture. Let them sit in the warm water while you prepare your pans and gather the rest of your ingredients.
02 - Preheat your oven to 350°F (175°C). Thoroughly grease two 8-inch square cake pans, then dust them with a light coating of flour. For extra insurance against sticking, line the bottoms with squares of parchment paper. This triple approach ensures your cakes will release perfectly after baking.
03 - In a small saucepan over low heat, warm the milk and butter together until the butter completely melts. Keep this mixture warm (but not simmering or boiling) over the lowest heat setting while you prepare the egg mixture. The warm milk mixture is key to the unique texture of this sponge cake.
04 - In a large mixing bowl, combine your warmed eggs and sugar. Beat on high speed for 8-15 minutes - this lengthy beating time is crucial! You'll know it's ready when the mixture has tripled in volume and turned a pale, creamy yellow color. The mixture should fall back into the bowl in thick ribbons when you lift the beater. This step incorporates air that gives the cake its light, spongy texture.
05 - Sift the cake flour, baking powder, and salt directly over the whipped egg mixture. Using a large spatula, fold these dry ingredients in with gentle, sweeping motions. Stop folding when the ingredients are just barely combined - you should still see some streaks of flour. Overmixing at this stage will deflate the air bubbles you've worked so hard to create.
06 - Add the vanilla extract to your warm milk and butter mixture, then pour it into the batter. Stir by hand using your spatula, making sure to scrape the sides and bottom of the bowl thoroughly to incorporate any hidden pockets of flour. The batter should now be smooth and pourable, with a silky consistency.
07 - Divide the batter evenly between your prepared cake pans. Bake in your preheated oven for 30-34 minutes. Start checking at the 30-minute mark by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs when the cakes are done. The tops should be golden brown and spring back when lightly touched.
08 - When the cakes have finished baking, set the pans on a wire cooling rack and let them cool completely in the pans. This allows them to set properly before handling. Once cooled, run a knife around the edges and carefully turn them out onto the rack.
09 - In a small dish, sprinkle the gelatin over ¼ cup of cold water and let it bloom for 5 minutes. Meanwhile, in a saucepan over medium-high heat, combine the remaining 1 cup of water with the granulated sugar, stirring until the sugar completely dissolves. Add the thawed raspberries and cook for 5-8 minutes, until the berries break down and release their vibrant color.
10 - Pour the raspberry mixture through a fine-mesh strainer set over a bowl, pressing down firmly with a spoon to extract as much liquid as possible. Discard the seeds and pulp left in the strainer. Heat your bloomed gelatin in the microwave for about 10 seconds until it becomes syrupy, then whisk it into the strained raspberry mixture. Sift the confectioners' sugar into a clean bowl, pour the raspberry syrup over it, and whisk until smooth. Add the optional food coloring if you want a more vibrant pink color. Refrigerate the glaze for 15-20 minutes until it thickens slightly to a coating consistency.

# Notes:

01 - This raspberry lamington cake is a twist on the classic Australian dessert, featuring a light hot milk sponge cake coated in raspberry glaze and rolled in coconut.
02 - The hot milk technique creates an exceptionally tender crumb that holds up well to the glaze coating process.
03 - For the best texture, don't rush the egg-beating process - the volume created here is essential for the cake's light, airy structure.

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