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Photo of Lamington slice by WW

Lamington slice

Total Time
1 hr
40 min
20 min
A slightly new take on the traditional lamington. Light and fluffy sponge cake layered with ricotta, vanilla cream and a raspberry chia jam.


Frozen raspberries

125 g, thawed

Chia seeds

1 tbs, (white)


6 medium

Vanilla bean extract, alcohol free

¾ tsp

Granulated stevia sweetener

120 g, (½ cup for sponge, plus 4 tsp for ricotta filling and jam)

White self-raising flour

½ cup(s), (75g)


cup(s), (50g)

Plain flour

cup(s), (50g)

Reduced-fat ricotta cheese

200 g

Icing sugar

1 cup(s), (160g)

Cocoa powder

2 tbs, sifted

Skim milk

2 tbs

Shredded or desiccated coconut

½ cup(s), (40g) shredded coconut


  1. Preheat oven to 180°C. Lightly spray two 20cm x 30cm lamington tins with oil. Line tins with baking paper, allowing it to hang over 2 long sides. Coarsely mash raspberries in a sieve over a bowl to discard seeds. Stir chia seeds and 2 tsp stevia through pulp and set aside.
  2. Using electric beaters, beat eggs and ½ tsp vanilla in a large bowl for 5 minutes or until thick and pale and mixture doubles in size. Gradually add ½ cup (110g) stevia and beat for 1 minute. Do not over-beat or the eggs will deflate. Sift flours 3 times onto baking paper (so none is lost). Gently fold flour mixture through egg mixture. Spread mixture into prepared tins and bake for 15 minutes or until lightly browned and springy to touch. Set aside in tins for 5 minutes before turning onto a wire rack to cool. While sponge is cooling, make cream.
  3. Using a food processor, process ricotta, remaining ¼ tsp vanilla and remaining 2 tsp stevia until smooth. Cover and refrigerate until required.
  4. To assemble lamington slice, lightly spray a 20cm x 30cm lamington tin with oil. Line tin with baking paper, allowing it to hang over the 2 long sides. Place one sponge in base of tin, spread with ricotta mixture. Dollop small spoonfuls of raspberry chia mixture over ricotta and gently spread in a thin layer (this helps keep layers separate). Invert remaining sponge on top. Cover with a sheet of baking paper and place another tin on top weighing down with 2-3 cans. Refrigerate for 1 hour.
  5. Sift icing sugar and cocoa into a heatproof bowl and stir in milk. Stir over a pan of simmering water until icing is warm. Spread over top of sponge and sprinkle with coconut. Allow to set.


SERVING SUGGESTION: Fresh fruit, such as strawberries or sliced stone fruit. TIP: Use a balloon whisk to fold flour into egg mixture. Lamington slice can be made a day ahead and stored in the fridge. Unfilled sponge can be frozen for several weeks.