New Product: Volare Raspberry Lamington

Raspberry Lamingtons, the Volare Way.

In New Zealand, our national foods are few and far between – and more often than not, borrowed from somewhere else, given a good shake, and made our own. The classic lamington is one of those icons. Posh enough for high tea, nostalgic enough for your lunchbox. And now, finally, worthy of a place in the Volare pastry cabinet.

According to Head Baker and Founder, Ryan, “If you don’t like lamingtons, then you obviously haven’t had a Volare one. And if you still don’t like them… well, we probably can’t be friends.”

This isn’t your average lamington. For starters, it’s built on chiffon sponge – richer, softer, and far more indulgent than the traditional dry-as-toast version. It's then filled with Swiss buttercream, frozen to hold its shape, and hand-dipped in a raspberry glaze made with whole raspberries, butter, and the essential Kiwi touch: Gregg’s Raspberry Jelly.

“They’re surprisingly technical,” says Ryan. “The sponge is delicate and needs to be chilled and frozen to avoid falling apart during the dip. Even then, they’re a bit of a balancing act.”

Each lamington is finished in-store with a swirl of enriched cream. It’s an extra step – not essential, but excellent.

So what makes a good lamington?

“A good lamington can’t be dry,” Ryan explains. “There’s nothing wrong with a genoise sponge, but you’ve got to add cream or a thicker dip. Otherwise, you’re just eating six-day-old cake.”

These Raspberry Lamingtons are Volare’s take on a national classic – done properly, with the right ingredients and a little bit of care.

Available in all stores now – find one near you!