Best Ever Pink Jelly Lamington Cakes

These almost look too pretty to eat! Almost...
Loading the player...
Makes 12

If you’re looking for the ultimate pink jelly lamington recipe, go no further! Guaranteed to work every time, these pretty-as-a-picture pink lamingtons are just delicious. They also make a great change from regular lamingtons or cream-filled lamingtons.





Lightly grease a 12-cup loose-base dessert pan. Line bases with baking paper. 


To make sponge, beat eggs in a large bowl of an electric mixer for about 7 minutes, or until thick and pale. With motor operating, gradually beat in sugar, 1 tablespoon at a time, until dissolved.


Sift flours twice onto a sheet of baking paper. Sift again over egg mixture. Add 2 tablespoons boiling water. Gently fold with a whisk until just combined. Spoon evenly into pan holes (just under 2/3 cup in each).  


Cook in a moderate oven (180C) for about 15 minutes, or until sponges spring back when lightly touched. Remove. Stand in pan for 5 minutes. Transfer to a wire rack to cool.  


Meanwhile, dissolve jelly crystals in 1 cup boiling water in a large, heatproof jug. Stir in ½ cup cold water. Refrigerate for about 1½ hours, or until jelly starts to set around the edge. 


One at a time, dip sponges into jelly, allowing excess to drip away. Roll in coconut. Transfer to a wire rack. Refrigerate for about 1 hour, or until set. 


To serve, cut sponges in half horizontally. Sandwich together with jam (about 1 tablespoon each) and cream.  

TIP! Cakes are best made on the day of serving. We used a Baker’s Secret 12-Cup Loose Base Dessert Pan, with each hole measuring 7.5cm wide x 5cm deep, available from kitchen homeware shops or online at Peters of Kensington. 

Related stories