These jam filled lamingtons are soft vanilla sponge squares filled with raspberry jam, dipped in a rich from-scratch chocolate syrup, and rolled in desiccated coconut. A classic teatime treat that is easy to make and always a crowd favourite.
Equipment
- 20cm x 30cm rectangular baking tray (Use a wider tray if you prefer smaller pieces and want to make more than 24 servings)
- Baking paper (parchment paper)
- Electric hand mixer or stand mixer
- Mixing bowls
- Fine mesh sieve (for sifting)
- Rubber spatula (for folding)
- Serrated knife (for slicing sponge)
- Medium pot (for chocolate syrup)
- Measuring cups and spoons
- Wire cooling rack
Ingredients
Sponge Cake
- 250g butter
- 1¾ cups (438ml/350g) white sugar
- 4 eggs
- 3/4 cup (188ml) full cream milk
- 3 cups (750ml/420g) all purpose cake flour
- 15ml baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Chocolate Syrup
- 3/4 cup (188ml/150g) white sugar
- 1/2 cup (125ml/50g) cocoa powder
- 2 cups (500ml) water
- 1 tbsp butter
Filling
- 1/2 cup (160 g) raspberry jam
Coating
- 200 g dessicated coconut to decorate
Instructions
Sponge Cake
- Preheat oven to 180°C. Grease and line a 20cm x 30cm baking tray.
- Beat butter and sugar until light and creamy.
- Add eggs one at a time and beat until pale and fluffy.
- Add milk and vanilla extract and mix gently until combined.
- Sift cake flour, baking powder, and salt. Fold into the batter until just combined. Do not overmix.
- Pour into the prepared tray and smooth the top evenly.
- Bake for 45–50 minutes or until a skewer comes out clean.
- Cool completely. Refrigerate for 1 hour or overnight before slicing and dipping.
- Cut into even squares. Slice each in half horizontally, spread raspberry jam on the bottom half, and sandwich together.
Chocolate Syrup
- Combine sugar, cocoa powder, and water in a medium pot over medium heat.
- Stir until the mixture comes to a gentle boil and sugar dissolves.
- Add butter and stir until melted and smooth.
- Remove from heat and cool slightly before dipping.
Assembling
- Dip each jam-filled square quickly into the warm chocolate syrup on all sides. Do not soak.
- Roll immediately in desiccated coconut until fully covered.
- Place on a wire rack to set for several hours or overnight before serving.
Notes
- Cooling is essential: A cold, firm sponge is far easier to cut and dip without crumbling.
- Chocolate syrup temperature: Too hot and the sponge breaks; too cool and it coats unevenly. Warm is the sweet spot.
- Jam choice: Use a thick jam - raspberry or strawberry both work well.
- Best the next day: The coating softens into the sponge overnight for an even more moist result.
- Smaller lamingtons: Use a wider tray for a thinner sponge and cut into 3–4 cm cubes.