Recipe

Louise cake

Nail a Kiwi favourite with this delicious Louise cake recipe. With a crumbly, buttery base, jam filling and fluffy meringue and coconut topping, this slice is a classic for a reason

Mar 02, 2017 1:18am
  • 20 mins preparation
  • 40 mins cooking
  • Makes 12 slice
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This recipe first appeared in Food magazine.
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Ingredients

  • 125 gram butter, softened
  • 1/3 cup sugar
  • 3 egg yolks, room temperature
  • 1 teaspoon vanilla essence
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 cup raspberry jam
Topping
  • 3 egg whites, room temperature
  • 3/4 cup sugar
  • 3/4 cup desiccated coconut
  • 3/4 cup shredded coconut

Method

  • 1
    Preheat the oven to 180°C. Line an 18cm x 28cm pan with baking paper.
  • 2
    Cream the butter and sugar with an electric beater until the mixture is light and fluffy.
  • 3
    Beat in the egg yolks and vanilla essence. Sift in the flour and baking powder. Mix together until combined.
  • 4
    Press the mixture into the base of the prepared pan (using floured hands if necessary). Spread the jam evenly over the base mixture.
  • 5
    To make the topping, beat together the egg whites and sugar in a clean bowl for 5-6 minutes, until thick and glossy. Using a large metal spoon, fold in the coconut.
  • 6
    Spread the meringue over the jam layer, making small peaks with the back of a spoon.
  • 7
    Bake for 30-40 minutes until the meringue is firm.
  • 8
    Cool in the tin before cutting into pieces.

Notes

  • Makes 12 - 15 slices. - Use a good-quality raspberry jam for best results, or you can add a handful of fresh berries when they are in season.

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