I’ve done it…I’ve created a fluffy, soft and absolutely delicious gluten free lamington that rivals the original. A fluffy and oh so easy sponge cake, filled with a fresh raspberry jam, covered in a velvety smooth chocolate icing rolled in coconut. How could you go wrong with a mouth watering lamington?
Tips for making the perfect sponge:
- Beat the eggs, sugar and vanilla on high until the mixture is pale and creamy. You should see small ribbons in the mixture whilst it’s beating. The eggs create the airy, fluffy texture for this sponge so be sure to follow this step!
- Be sure to sift the flours 3-4 times. This will prevent lumps forming in the sponge.
- When you combine the flour into the egg mixture be sure to use folding motions, try not to knock the air out of the batter.
- The addition of corn flour makes the crumb of this sponge really tender and light.
Filling the lamingtons with raspberry jam is completely optional but I find it helps balance this recipe. It gives the lamington a nice tart, tangy flavour that you will love! Go forth and create these delicious lamingtons with a nice hot cuppa…you can thank me later.
Gluten Free Lamingtons
An easy, fluffy and oh so delicious lamington recipe that you won't even know is gluten free. This sponge cake will be a staple recipe you will keep coming back to!
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Servings: 8
Ingredients
Gluten Free Sponge
- 3 eggs
- 75 grams caster sugar
- 1 tsp vanilla bean paste
- 70 grams gluten free plain flour
- 20 grams cornflour
- 25 grams butter, melted I use salted butter
Chocolate Icing
- 200 grams icing sugar I like icing sugar mixture, it is less grainy than pure icing sugar
- 20 grams cocoa
- 25 grams butter, melted I use salted butter
- ¼ cup boiling water roughly 60mls
- 1 tsp vanilla bean paste
Decorating
- 3 tbs raspberry jam
- 2 cups desiccated coconut
Instructions
For The Sponge
- Preheat the oven to 180°celcius. Grease and line an 8" square cake tin.
- Using a stand mixer or handheld beaters, beat the eggs, sugar and vanilla on high for 5-8 minutes or until the mixture is doubled in size, pale and creamy. This is an important step as the air generated by whipping the eggs is what creates the fluffy texture of the sponge.
- Sift the cornflour and plain flours together, at least 3 times. This will ensure there are no lumps in the sponge.
- Fold the flours into the egg mixture in small lots, being careful not to knock the air out the batter whilst you fold the flour in.
- Pour the butter in down the side of the bowl and fold in gently.
- Pour the batter into in the prepared cake tin and bake for 12-15 minutes. Allow the sponge to cool before decorating.
Chocolate Icing
- Combine all the ingredients in a small bowl and mix well until combined.
To Decorate
- Pour the coconut onto a large plate. This will be for rolling later.
- Cut the sponge into 16 even squares.
- Spread some jam on one square of sponge and place another sponge on top. You are creating a jam sponge sandwich here. If your sponge is really soft you can place your sponge sandwiches in the freezer for a few minutes to make it easier to handle and dip them.
- Dip the sponge into the chocolate icing and roll into the coconut.
- TIP: If the icing starts to thicken whilst you are decorating the lamingtons you can zap it in the microwave for 15 seconds to thin it out.
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