The Louise cake is an old fashioned New Zealand favorite consisting of a thin layer of cake or biscuit topped with raspberry or plum jam, coconut meringue and then baked in the oven.
I like to add a sprinkling of fresh raspberries for a tart twist to the sweetness of the cake.
- 125 grams of room temperature butter
- 3/4 cup of castor sugar
- 3 large room temperature eggs, separated
- 2 cups of all-purpose flour
- 2 tsp of baking powder
- 1/2 tsp of vanilla essence
- 3/4 cup of raspberry or plum jam
- Coconut topping
- 3 egg whites (from separated eggs)
- 1/4 cup of castor sugar
- 1 1/4 cups of unsweetened, desiccated coconut
- 1 tsp of vanilla essence
- A handful of fresh raspberries (optional)
- Pre-heat oven to 300F (150C).
- Lightly grease an 11 inch x 7 inch rectangular cake tin. Line tin with baking paper and allow the paper to over hang edges a little.
- In a mixing bowl cream together the butter and sugar until light and fluffy. Add three egg yolks, one at a time, beating well after each addition.
- Sift flour and baking powder together. Fold through the creamed mixture. The dough will seem quite crumbly, this is normal. Press dough into lined cake tin.
- Prepare the coconut meringue topping. In a clean bowl, use an electric mixer to beat the egg whites until they form soft peaks.
- Gradually add 1/4 cup of castor sugar, a 1 tablespoon at a time, while continuing to beat the whites until they form stiff, glossy peaks. Use a spatula to gently fold in the desiccated coconut and vanilla essence.
- Using a spatula, spread a thin layer of jam over the dough.
- Next, spoon and spread the coconut meringue over the jam. Make sure all the jam is covered with meringue.
- Bake in the oven for 20-25 minutes or until the meringue top is a soft pink eggshell color. It is normal for the meringue to crack, so don't panic.
- Remove from oven and cool in tin for 2-3 minutes. Carefully remove the cake from the tin by holding onto the baking paper and gently lifting. Cool on a wire rack.
- Once cooled, cut cake into squares and serve topped with fresh raspberries. The Louise cake slice can be kept in an airtight container for up to one week.