This raspberry lamington recipe starts with an easy, airy sponge that bakes in one tray, making it perfect for hosting or bringing to a gathering. The sponge stays light and soft because it’s made with whipped eggs and a simple flour blend, so you get that classic lamington texture without any complicated steps. If you’re looking for a reliable base that never turns out dense, this one works every time.
These raspberry lamingtons are a fresh twist on the traditional chocolate version, using a simple homemade raspberry sauce that adds a bright flavour. The sauce coats the sponge evenly and gives the lamingtons a festive colour, making them ideal for Christmas baking or summer entertaining. It’s an easy alternative if you want something lighter than chocolate but still nostalgic.
Because the sponge is baked as one large slab, this recipe is efficient and great for making a bigger batch. You can cut the cooled sponge into neat squares, dip them quickly into the raspberry coating, and roll them in coconut for a clean finish. This method keeps the process simple and makes the lamingtons easy to serve at parties or events.
These raspberry lamingtons also work well with fillings like whipped cream or jam for an extra layer of sweetness. They hold their shape, travel well, and taste even better the next day as the flavours settle. Whether you’re planning a Christmas dessert table or just want a reliable afternoon tea treat, this recipe offers a balanced, crowd-friendly option.
Easy Raspberry Lamingtons
Materials
Sponge
- 100 g plain flour
- 1.5 tsp baking powder
- 50 g cornflour
- 4 eggs
- 150 g caster sugar
Raspberry Dipping Sauce
- 1/2 cup raspberries (fresh or frozen)
- 50 ml milk
- 4 tbsp sugar
- 1 tsp cornflour
Instructions
- Preheat oven to 180°C (160°C fan). Line a large rectangular baking tray (approx 33 × 23 cm).
- Sift the flour, baking powder, and cornflour together.
- Whisk the eggs and caster sugar until pale, thick, and tripled in volume, about 5–7 minutes.
- Gently fold the dry mixture into the eggs in two additions.
- Pour the batter into the lined tray and spread evenly.
- Bake for 13–15 minutes, or until the sponge springs back when touched.
- Cool completely in the tray, then lift out onto a board.
Raspberry Sauce
- Place raspberries, milk, cornflour and sugar into a small saucepan.
- Simmer for 3–4 minutes, then mash lightly.
- Strain if you want a smoother sauce, or keep it rustic.
- Cool the sauce completely—this helps it thicken and coat the sponge.
To Assemble
- Cut the cooled sponge into squares.
- Dip each square quickly into the raspberry sauce, letting excess drip off.
- Roll in desiccated coconut.
- Leave to set for 10–15 minutes.
- Serve as is, or split in half and fill with whipped cream or jam.
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