This Rose Strawberry Lamington recipe is a lovely twist on the classic Aussie Lamington. Pink lamingtons with a fluffy sponge centre and a homemade rose and strawberry jelly.
Lamingtons are one of those classic Australian baked treats that turn up at every event and picnic. No purists, these aren’t your traditional lamingtons but I promise they taste amazing and are worth your time.
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Like my Mojito Lamingtons, these Rose Strawberry Lamingtons are not the traditional but I love lamingtons so much I had to recreate it in a new way. Rose and strawberry are perfect, and I mean PERRRFECT, flavour partners. Somehow the rose flavour intensifies the strawberry flavour and vice versa.
For those not in the know, a lamington is an absolute icon of Australian cuisine. It is a combination of soft, fluffy sponge cake squares, which are then coated in a glaze (traditionally chocolate) and fine desiccated coconut. You’ll find them at every good Aussie bakery, at picnics and, of course, on Australia Day. To call this a classic is such an understatement.
The quintessential chocolate flavour is definitely the best, in my opinion but you know me – I can’t help but change things up. I could eat this glorious sponge / glaze / coconut mixture every day of the week. Rose and strawberry came about as I wanted something super pretty and delicate and that’s exactly what I got. Just like my Pistachio Rose Panna Cotta Tart, rosewater essence just seems to make everything more elegant.
How to make lamingtons
Lamingtons start with a big ol’ sponge cake made in a lamington tin approximately 22cmx33cm and 5cm deep. This would be equivalent to a 9×13 tin but with a 2 inch depth like this 9×13 deep baking pan. The reason for this is the sponge should ideally be cut into 5cm or 2” squares. Of course they can be made smaller and you can cut this recipe by a third to suit if you need. I haven’t tried it but I feel it would also work in an 8×8 inch baking tin like you would use for brownies. The amount in the recipe would work for 2x 8×8 baking tins.
The sponge is mixed up like a regular cake by beating together butter and sugar, then adding eggs, egg whites (for air), milk and vanilla. This fluffy mixture gets spread evenly into a prepared tin and then baked for around 35-40 minutes.
First cut the browned edges off the cake then cut it into 5cm x 5cm squares (if you’re like me you can use a ruler to measure it perfectly). Cut the browned edges of each of these mini cakes too but make sure to just shave off the edge – you don’t want to discard any of that gorgeous sponge.
The Rose Strawberry Glaze
Often the glaze for strawberry lamingtons is made using a strawberry jelly (jello) mix but I prefer to make things from scratch. You can absolutely opt for the jelly crystals if you prefer but truly you can’t beat the flavour from the real thing. You make a syrup of water, sugar and powdered gelatine and then puree it together with rosewater essence and fresh strawberries (frozen strawberries would also be fine).
Pour this mixture through a strainer then add it to some icing sugar and melted butter. It’s best to let this cool down in the fridge for about ½ an hour before proceeding otherwise you may just end up with soggy cake.
To assemble the cakes I like to use 2 forks to turn each over and over in the glaze to coat it. Let it drip for a few seconds then place it into the coconut and coat generously. Sit the lamingtons on a wire rack to set and they’re done.
MAKE AHEAD – Yes, these lamingtons will still be perfect the next day, however, they will keep well up to 5 days.
STORAGE – store these in the fridge in an airtight container. Bring them to room temperature before serving.
These pretty pink lamingtons are a fairly feminine looking dessert, so this would be wonderful served for a high tea or at a little girls birthday or baby shower. This Rose and Strawberry Lamington recipe would be very welcomed at any picnic too.
Rose Strawberry Lamington Recipe
FOR THE LAMINGTON SPONGE
- 390 g (3 cups / 13.8oz) plain (all purp) flour
- 70 g (1/2 cup / 2.5oz) cornflour
- 1 tablespoon baking powder (notes)
- 1/2 teaspoon salt
- 226 g (1 cup / 2 sticks) unsalted butter, softened
- 2 1/4 cups (450g / 1lb) caster (superfine) sugar
- 3 large eggs
- 3 egg whites
- 1 tablespoon vanilla extract (notes)
- 3/4 cup whole milk
FOR THE GLAZE AND COATING
FOR THE LAMINGTON SPONGE
- Preheat your oven to 180C / 350F / 160C fan forced and line a lamington tin (approx 22cm x 33cm) with baking paper.
- Sift together the flour, cornflour, baking powder and salt and mix well.
- Beat together the butter and sugar until very light and fluffy. Add the whole eggs and beat well until fully incorporated. Now add the egg whites and vanilla and beat until the mixture looks whipped and light. Scrape down the sides of the bowl from time to time.
- Add 1/2 the flour mix and fold through gently with a spatula. Now add the milk, fold through. Add the remaining flour and fold through gently again until just combined.
- Spread the batter evenly in prepared tin. Bake for 35-40 minutes, turning at the halfway mark, until the top is golden and a toothpick inserted comes out clean. Allow it to cool slightly, then turn out onto a wire rack to cool completely.
FOR THE ROSE AND STRAWBERRY GLAZE
- Place the sugar and water in a saucepan and sprinkle the gelatine powder over the top. Wait for 5 minutes, then heat over low heat until the sugar and gelatine dissolve. Place the strawberries in a blender and pour the syrup over the top. Puree to a liquid.
- Pour the liquid through a strainer into a pouring jug and add the rosewater essence. Sift the icing sugar into a clean bowl. Add the melted butter and pour in the strawberry syrup. Whisk until smooth then leave in the fridge for 15-30 minutes to cool and thicken slightly.
- Place the coconut into a separate bowl. Set a wire rack over a large baking tray.
- Cut the edges off the sponge and cut into squares, also cutting the golden edges off each square (notes).
- using two forks, dip the sponge into the strawberry mixture, turning to coat each side. Let the excess drip off then immediately coat in coconut and place on the wire rack to set.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- I use corn starch a lot in my baking. Cake flour is a combination of all purpose and corn starch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
- You can use a ruler to get perfect squares like it do but it is not necessary. When trimming the golden edges off, make sure to cut away as little as possible.
TOOLS USED IN THIS RECIPE
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