This is such a great recipe, if I may say so myself! I wanted to create a recipe that replicates those beloved classic jelly-covered raspberry lamingtons you can buy, with a soft sponge centre and delicious raspberry jelly coating. And I feel like I have nailed it for you!

This recipe starts with the sponge cake, which I developed especially for making lamingtons and trifles. My Sponge Cake for Lamingtons and Trifles is made a day ahead, and is light and springy while still being sturdy enough to stand up to being cut, dipped, coated and chilled.

What Makes a Good Raspberry Lamington?

There are three things that I believe make a great lamington: the right sponge, the right jelly consistency and the right dipping technique.

The sponge recipe I have developed works really well here. Unlike my usual sponge that I use for cakes, which is delicate and light, this version is more like the store-bought sponge you tend to use for trifles and lamingtons. It is still light and tender, but the crumb is less delicate so it stands up well to being handled.

Then I tested lots of different techniques and ratios to get the jelly consistency just right, making the dipping easy and successful. There were many variations, from how watery the jelly should be to how thick it needs to become, but I feel I have found the perfect balance to share with you.

Then there is how you dip the sponge, which is just as important as the rest. I found that lightly dipping each surface of the cut sponge into the perfectly cooled jelly works best, rather than submerging the whole piece. I will share a video of this technique, along with some tips and tricks further down.

Ingredients for Raspberry Jelly Lamingtons

The first step is the sponge. You can use store-bought sponge, or make the sponge I have developed specifically for this recipe. It is really easy and works so well. It is best made the day ahead so that it is even easier to cut and dip. You can find my Sponge Cake for Lamingtons and Trifles here.

For a gluten-free option, use my Gluten-Free Sponge Cake for Lamingtons and Trifles, and ensure your jelly and other ingredients are also gluten-free.

Then the jelly. I use Gregg’s Raspberry Jelly Crystals, prepared with much less water than the packet instructions. This gives us the consistency we need for dipping, slightly thickened but still completely fluid, rather than set jelly.

Finely desiccated coconut is the final ingredient. You want a generous dish of this to roll each side in, which gives the lamingtons that classic coconut coating and makes them much less sticky to eat. For a fun Fairy Bread version, you could even use 100s & 1000s instead if you’re not a coconut fan.

How to make Raspberry Lamingtons

If making your own sponge, preparations begin the day before. On the day, allow around an hour of hands-on preparation, plus cooling and chilling time.

Prepare the Sponge

Make the sponge a day ahead using my recipe for Sponge Cake for Lamingtons and Trifles or Gluten-Free Sponge Cake for Lamingtons and Trifles. This makes enough for 25 square pieces. On the day, trim the crusts if you wish, cut the sponge into squares and refrigerate the pieces while you prepare the jelly.

Prepare the Raspberry Jelly

There is a specific way to make the jelly so it has plenty of flavour and the right consistency for dipping. Add the jelly crystals to a medium bowl, pour over one cup of boiling water and stir until completely dissolved, then add just one-third of a cup of cold water.

I leave it at room temperature to cool for 45 minutes, then pop it in the fridge for approximately 15 minutes. Use these timings as a guide and watch the jelly closely. You want it to be cool and just beginning to thicken slightly, while still being completely fluid. Do not allow it to partially set.

Prepare the Dipping Station

I like to prepare everything while the jelly is chilling. Add the coconut to a wide, shallow bowl and line a large tray for the finished lamingtons. Have another wide, shallow dish ready for the jelly, then get the chilled sponge pieces from the fridge just before you begin.

How to Dip Lamingtons without them becoming soggy

The dipping step is a little messy but fun, you will pour the cooled but liquid jelly into a wide shallow bowl, then take the first piece of cut sponge and very quickly dip one side in and out of the jelly. Not a moment’s rest, just dip and lift! Then turn and repeat quickly with the remaining six sides, then place it in the coconut bowl.

Coat in Coconut

Gently place the dipped sponge in the coconut, then turn to lightly coat all six sides. Scoop coconut over any areas that haven’t picked up enough rather than pressing firmly into the sponge. Give it one final gentle turn, then transfer to the prepared tray.

Chill and Serve

Once all the pieces of sponge are coated, place the tray in the refrigerator for at least 30 minutes to help the jelly set. Then enjoy fresh, or store in an airtight container in the fridge for up to 4 days. I like to take them out of the fridge a little before serving so the sponge isn’t fridge-cold.

I have not yet tested freezing the finished jelly-coated lamingtons, so for now I recommend freezing the uncoated sponge instead and preparing the jelly and coconut coating once thawed.

My Tips for Perfect Raspberry Lamingtons

Use day-old sponge  – it’s easier to cut and handle.

Chill the cut pieces – they stay firmer while dipping.

Don’t follow the jelly packet directions – use the reduced water quantities in your recipe.

Watch the jelly, not just the clock  – cool and slightly thickened, but still fluid.

Dip and lift  – don’t let the sponge soak in the jelly.

While you are here you might also like to try my Chocolate Lamingtons next! Another absolutely lovely recipe.

Enjoy my Recipe for Raspberry Lamingtons

Frequently Asked Questions

What consistency should the jelly be for lamingtons?

The jelly should be cool and just starting to thicken slightly, but still completely fluid. The timing in the recipe is a guide, so watch the consistency rather than just the clock. Don’t allow the jelly to partially set or become thick, as it will be much harder to get a light, even coating.

How do you dip lamingtons without them becoming soggy?

Use cold, day-old sponge and make sure the jelly has cooled and started to thicken slightly before dipping. Dip each side very quickly and lift it straight back out. Not a moment’s rest, just dip and lift! You want to lightly coat the sponge rather than soak it in the jelly.

Why are my lamingtons falling apart when I dip them?

Fresh, very soft sponge can be more difficult to handle. I find day-old sponge works best, and I also chill the cut pieces before dipping to make them a little firmer. Handle them gently, then work with one piece at a time and quickly dip each side rather than submerging the whole piece in the jelly.

Do you need to remove the crust from sponge for lamingtons?

No, you don’t have to remove the crust. I like to trim the darker top, bottom and sides because it gives the finished raspberry lamingtons a more even pink colour once dipped, but it is purely optional.

Can I make raspberry lamingtons gluten-free?

Yes. I have developed a Gluten-Free Sponge Cake for Lamingtons and Trifles that you can use in place of my regular lamington sponge. It is slightly more tender, so chilling the cut pieces before dipping is especially helpful. Also check that the jelly and all other ingredients you use are gluten-free.

How far ahead can I make raspberry lamingtons?

These are a great make-ahead recipe. I make the sponge the day before coating the lamingtons, then store the finished lamingtons in an airtight container in the refrigerator for up to 4 days. If adding whipped cream and jam, keep them refrigerated and, for the best result, add the filling closer to serving.

Can you freeze raspberry lamingtons?

I haven’t yet tested freezing the finished jelly-coated lamingtons, so I recommend freezing the sponge instead. My sponge freezes really well; thaw it at room temperature, then prepare the jelly and coconut coating when you’re ready to make the lamingtons.

I am delighted to share this lovely classic recipe with you, and I hope you enjoy making them at home. Be sure to let me know in the comments below when you make them.

Happy Baking

Anna xox