Fluffy Raspberry Lamingtons with a Heart of Chantilly Cream

Fluffy Raspberry Lamingtons with a Heart of Chantilly Cream

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Soft sponge cake bites, a bright raspberry center, a cloud of Chantilly cream inside, and a sweet pink glaze rolled in coconut—these Fluffy Raspberry Lamingtons with a Heart of Chantilly Cream are the kind of dessert that looks bakery-fancy but is totally doable at home. They’re perfect for brunch, tea time, baby showers, birthdays, or whenever you want a cute, light dessert that feels special.

Lamingtons are traditionally sponge cake squares dipped in chocolate and coated in coconut. This version is more delicate and fruity: raspberry instead of chocolate, and a surprise “heart” of Chantilly cream inside. The key to success is simple: make a very airy sponge, let it cool fully, fill gently, then dip quickly so the cake doesn’t break.

Ingredients

For the soft sponge cake

  • 3 large eggs (room temperature)
  • 100 g granulated sugar
  • 100 g all-purpose flour (sifted)
  • 1 teaspoon vanilla extract (or vanilla sugar)
  • Pinch of salt

For the raspberry filling (quick compote)

  • 150 g raspberries (fresh or frozen)
  • 2 tablespoons sugar (adjust to taste)
  • 1 tablespoon lemon juice

For the Chantilly cream (the “heart”)

  • 250 ml cold heavy whipping cream (very cold)
  • 25 g powdered sugar (sifted)
  • 1 teaspoon vanilla extract (optional)

For the pink glaze + coconut coating

  • 200 g powdered sugar (sifted)
  • 3–5 tablespoons milk (or water), little by little
  • Pink food coloring (a tiny amount)
  • 150 g desiccated coconut (fine shredded coconut)

Equipment (helpful, not mandatory)

  • Electric mixer
  • 20 cm (8 inch) square pan (or similar)
  • Parchment paper
  • Small saucepan
  • Cooling rack
  • Knife or round cutter
  • Small spoon or piping bag (for filling)

Step-by-step Instructions

Step 1: Make the raspberry compote (so it can cool)

  1. Add raspberries, sugar, and lemon juice to a small saucepan.
  2. Cook on medium-low heat for 5–8 minutes, stirring gently, until the raspberries break down and the mixture thickens slightly.
  3. Remove from heat and let it cool completely.
  4. For a smoother filling, you can blend it and/or strain out seeds (optional).

Tip: The compote must be cool before filling, or it will melt the cream.

Step 2: Bake the sponge cake

  1. Preheat the oven to 180°C (350°F).
  2. Line your pan with parchment paper (bottom and sides if possible).
  3. In a large bowl, beat the eggs, sugar, vanilla, and salt on high speed for 8–10 minutes, until very pale, thick, and fluffy.
    • When you lift the whisk, the batter should fall in ribbons and sit on the surface for a few seconds.
  4. Sift the flour over the mixture in 2–3 additions, folding gently with a spatula each time.
    • Fold slowly to keep the air inside.
  5. Pour into the pan and smooth the top gently.
  6. Bake for 20–25 minutes (it should spring back lightly when touched).
  7. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely.

Important: The cake must be completely cool before cutting and filling.

Step 3: Cut the sponge into portions

  1. Trim the edges if needed for neat pieces.
  2. Cut into small squares (classic lamington shape) or use a round cutter if you want a more “mini cake” look.
  3. Keep pieces similar in size so glazing and coating look uniform.

Step 4: Prepare the Chantilly cream

  1. Chill your bowl and beaters for 10 minutes (optional but helps).
  2. Whip the cold cream on medium speed until it starts to thicken.
  3. Add the powdered sugar (and vanilla if using).
  4. Whip until soft-firm peaks form (stable but still creamy).
    • Don’t overwhip or it can turn grainy.

Step 5: Fill the lamingtons (raspberry + Chantilly “heart”)

You have two easy filling methods:

Method A (recommended): Make a cavity

  1. Use a small knife or teaspoon to create a small cavity on the bottom or side of each cake piece.
  2. Spoon a little cooled raspberry compote inside (about half the cavity).
  3. Pipe or spoon Chantilly cream to fill the rest.
  4. Smooth the opening gently.

Method B: Slice and sandwich

  1. Slice each square horizontally like a mini cake.
  2. Add a thin layer of raspberry compote.
  3. Add Chantilly cream.
  4. Close with the top half.

Tip: Refrigerate the filled cakes for 20–30 minutes before dipping. This firms them up and makes glazing easier.

Step 6: Make the pink glaze

  1. Put powdered sugar in a bowl.
  2. Add milk (or water) 1 tablespoon at a time, whisking until smooth.
  3. Aim for a glaze that is thick but dip-able (it should coat the cake without running off like water).
  4. Add a tiny drop of pink coloring and mix. Add more very gradually until you like the shade.

Step 7: Dip and coat in coconut

  1. Place coconut in a shallow bowl.
  2. Dip each filled sponge piece quickly into the glaze.
    • Work fast and gently so the cake doesn’t soak too much.
  3. Immediately roll in coconut until fully coated.
  4. Place on a rack or tray lined with parchment.
  5. Chill for 30–60 minutes to set.
Fluffy Raspberry Lamingtons with a Heart of Chantilly Cream

Serving Tips

  • Serve cold or slightly cool for the best texture.
  • Optional finishing touches: a fresh raspberry on top, a tiny mint leaf, or a light dusting of powdered sugar.

Storage

  • Store in an airtight container in the refrigerator for 1–2 days.
  • These are best eaten within 24 hours because the sponge stays fluffiest and the cream is freshest.
  • Freezing is not ideal once filled with Chantilly, but you can freeze the plain sponge cake and assemble later.

Troubleshooting (quick fixes)

  • Sponge is dense: eggs weren’t whipped enough or flour was folded too aggressively.
  • Glaze too runny: add more powdered sugar.
  • Glaze too thick: add a few drops of milk/water and whisk.
  • Cakes break while dipping: chill the filled pieces longer and dip faster.

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