Instructions
Step 1: Preheat your oven to 200°C (180°C fan)/Gas mark 6. Generously butter and line a 20 x 30 cm rectangular cake tin with baking paper, ensuring the paper extends over the edges for easy removal later. Step 2: In a free-standing mixer, beat the salted butter and golden caster sugar together until the mixture turns pale and fluffy, a texture that indicates the air has been well incorporated. Gradually add the eggs one at a time, beating thoroughly after each addition to maintain the smooth batter. Add the self-raising flour, milk, and salt, beating gently until fully combined to create a luscious cake batter. Pour the batter evenly into the prepared tin and smooth the surface with a spatula. Bake in the preheated oven for about 25 minutes or until the cake is golden and springs back lightly when gently pressed. Once baked, set the sponge aside to cool completely in the tin. Step 3: Once cooled, carefully slice the sponge horizontally to create two even halves. Trim the edges neatly to form perfect rectangles for uniform lamingtons. Cut the sponge into 18 equal squares for individual treats. In a clean bowl, lightly whip the double cream with the icing sugar until soft peaks form—be careful not to overwhip. Spread a small amount of raspberry jam on half of the sponge squares, then gently pipe or spread a dollop of the whipped cream on top. Sandwich each with the remaining sponge squares and place the assembled lamingtons in the fridge to chill, allowing the filling to set. Step 4: Prepare the chocolate icing by whisking melted unsalted butter and milk together in a bowl until smooth. In a separate bowl, sieve together the cocoa powder and icing sugar to avoid lumps. Gradually add this dry mixture to the butter and milk, whisking continuously to create a glossy, lump-free chocolate coating. If any lumps remain, briefly blend the mixture with a hand blender until smooth. Step 5: Divide the desiccated coconut evenly into three shallow bowls. This clever trick prevents excess chocolate from accumulating on the coconut during the dipping process, ensuring a light, even coating. Step 6: Using forks or tongs, dip each chilled lamington into the chocolate icing, making sure it is completely covered. Immediately roll the coated lamington in the coconut until thoroughly coated on all sides. Place each lamington on a wire rack to allow excess icing to drip away. Repeat with all remaining pieces. Chill the lamingtons in the refrigerator for at least one hour to set the coating before serving. Tips: - To achieve neat lamingtons, ensure the sponge is fully cooled before slicing. - Chilling the filled sponge before dipping helps the lamingtons hold their shape. - If the chocolate icing becomes too thick while working, gently warm it to restore a smooth consistency. - Store finished lamingtons in an airtight container in the fridge for up to 3 days for the best freshness.
