If you love traditional Lamingtons, then you might like to try this pretty variation. Jelly Lamingtons are a delectable twist on this Aussie favourite.
Making Jelly Lamingtons
The process of making jelly Lamingtons is much the same as the process for the chocolate variety.
First, you need some sponge cake. Making it the day before is generally the best way to go, so you can be sure it’s completely cool. Some say the day old sponge soaks up the jelly better, too.
Then, trim the cake on all sides and the top, to ensure an even and level finish. You’ll need a large serrated knife for this part.
Next, you’ll cut the sponge cake so you end up with 18 smaller squares.
Now, choose your favourite flavour of jelly. Raspberry works really well, but it’s entirely your choice!
The secret to great jelly lamingtons is getting the consistency of the jelly right. If it doesn’t set enough, the cake will soak up too much of the jelly. If you let it get too firm, the jelly won’t soak into the cake. The consistency should be similar to an egg white. This usually takes about an hour and a half but will vary depending on your climate and fridge settings so keep an eye on it.
Once the jelly has part set to the right consistency, it’s simply a matter of giving the sponge squares a good dip in the jelly and then rolling in coconut.
These Jelly Lamingtons are great without any filling, but they’re even better filled with a little mock cream. Nan Mac’s mock cream recipe is a great choice here.
Simply slice the Lamingtons in half and pipe some cream into the middle.
Once you’re done, put the lamingtons in the fridge to set and take a break.
Once set, put the kettle on and get ready to enjoy the wonderful flavours of your homemade Jelly Lamington.
Nana Ling’s Jelly Lamingtons recipe
Keep scrolling for the tested and tweaked version.
- 2 cups plain flour
- 1 teaspoon bicarb soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 2 cups caster sugar
- 230 grams butter
- 6 eggs
- 3/4 cup milk
- 1 teaspoon vanilla essence
- 1 1/2 cups dessicated coconut
- 85 grams jelly crystals (one packet of raspberry Aeroplane jelly or your favourite flavour)
- Pre-heat oven to 170 degrees celsius (fan-forced).
- Grease two small square cake tins (20cm x 20cm approx) and line with baking paper.
- Cream butter and sugar on med-high in a stand mixer.
- Reduce mixer speed to slow and add eggs one at a time.
- Add vanilla essence and beat on medium-high speed again for a minute or two.
- Reduce mixer speed to slow and add a little of the sifted dry ingredients. Add a little of the milk and then keep adding dry ingredients and milk alternately until all the ingredients are combined.
- Pour equal parts of the mixture into the two prepared cake tins.
- Place in oven and cook for 35-40 minutes.
- Remove from oven and allow to cool for 10 minutes before removing cakes from tins.
- Once completely cool, trim the sides, top and bottom of the cakes and then cut each square into 9 smaller squares.
- Pour jelly crystals into a bowl and add one cup of boiling water. Stir to dissolve. Add another cold cup of water and continue stirring until all the crystals are dissolved.
- Place jelly into fridge to part set. This should take about 1 1/2 to 2 hours and the jelly should be an egg white like consistency.
- Once jelly mixture has reached the right consistency dip each cake square in the jelly mixture, coating the entire surface.
- Dip into a bowl containing the coconut, again coating the entire surface.
- Place onto a lined tray. Once all squares are done, place into the fridge to set.
- Store in the fridge and serve cold or at room temperature.
- Use Nan Mac's mock cream recipe (link above).