Recipe: Edd Kimber’s Raspberry cream lamington’s recipe

Raspberry cream lamingtons

MAKES 20

Ingredients

For the sponge cake:

30g unsalted butter, plus extra for greasing

30ml whole milk

5 large eggs

185g caster sugar

185g self-raising flour, plus extra for dusting

¼ teaspoon fine sea salt

For the vanilla cream soak:

2 sheets gelatine

200ml double cream

200ml whole milk

400ml double cream

75g caster sugar

1 teaspoon vanilla bean paste

For the coating:

320g raspberry jam

250g desiccated coconut

Method

Preheat the oven to 180C, Gas Mark 4. Lightly grease the baking tin, then line with a piece of parchment paper that overhangs the two long sides. Lightly grease the parchment paper and then dust the inside of the tin with flour, tapping out any excess.

To make the cake, first heat the butter and milk together, just until the butter has melted, then set aside. Place the eggs and sugar in a large bowl and, using an electric mixer, whisk on medium-high speed for 6-8 minutes, or until tripled in volume. When the whisk is lifted from the bowl the batter should leave a slowly dissolving ribbon on the surface.

Sift together the flour and salt, then in three additions, sift this over the egg mixture, folding together gently until the flour is incorporated, keeping the mixture as light as possible. Mix a large spoonful into the melted butter mixture, then add it to the remaining batter, gently folding together. Pour the batter into the prepared baking tin and gently level out.

Bake for 25-30 minutes or until the cake is golden brown and springs back 
to a gentle touch. Set aside to cool in the tin while you make the vanilla cream soak.

Add the gelatine to a bowl of ice-cold water and set aside for a few minutes to soften. Put the cream and milk into a small pan with the sugar and vanilla and bring to a simmer to dissolve the sugar, then remove from the heat.

Squeeze out any excess water from the soaked gelatine, then add it to the hot cream mixture, stirring until dissolved. While the cake is still warm, poke it all over with a sharp knife and then slowly pour over the cream soak. Set aside for an hour, then cover with clingfilm and refrigerate overnight.

The next day, remove the cake from the tin and cut into 20 squares.

For the coating, place the jam and 60ml water into a small saucepan and bring to a simmer, stirring until smooth. Pour into a wide, shallow bowl, placing the coconut in another bowl.

Dip each cake square into the jam, coating each side, then place into the coconut to coat each side. Transfer to a plate, then serve.

Store in a sealed container for up to four days.

■ One Tin Bakes by Edd Kimber, with photography by Edd Kimber, is published by Kyle Books, priced £17.99.