Strawberry Lamingtons
Lamingtons are a Kiwi classic! These strawberry lamingtons are made from soft sponge cake dipped in strawberry jello and rolled in shredded coconut. Enjoy them as is, or slice them in half and top with strawberry jam and fresh whipped cream.
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 3 large eggs
- salt
- 3/4 cups baker's sugar
- 50 grams butter (melted)
- 3 ounces strawberry jello crystals
- 3/4 cups boiling water
- 3/4 cups cold water
- 1 1/2 - 2 cup shredded coconut
Preheat oven to 375F
Line an 8x8' baking pan with parchment paper and set aside
In a small bowl sift together flour and baking powder and set aside
In a large bowl beat together eggs and salt with a stand or hand mixer until well combines
Add sugar and continue to beat until thick and pale yellow, about 8-10 minutes
Add dry ingredients to egg mixture and mix until just combined, do not over mix
Fold in melted butter
Pour batter into prepared pan and bake for 25 minutes or until cake springs back when lightly touched
Let sponge cool in pan for 10 minutes before turning onto a wire rack to finish cooling
Once sponge is cooled cut into squares and set aside
In a medium bowl mix jello and boiling water until completely dissolved, approximately 3 minutes
Add cold water to jello mixture and stir to combine
Refrigerate the jello until it reaches an egg white consistency, stirring occasionally (about an hour)
Dip the sponge cake squares in the jello mixture, ensuring each side is coated (do not leave the sponge submerged in the jello or they will become soggy)
Gently roll the coated sponge cakes in shredded coconut
Refrigerate to set
According to Edmonds is best to make the sponge the day before you plan to make the lamigntons
If the jello mixture surpasses the egg white consistency place in the microwave for 10 seconds
You can cut the sponge into less pieces for larger lamingtons
Lamingtons can be stored in the fridge in an air tight container for up to a week