Louise Cake
Louise cake is actually more of a slice and is always a special treat. The combo of coconut, jam and meringue on a cake base always seems so ladylike-tea-party! Traditionally Louise cake is made with raspberry jam but use any jam you please. This recipe calls for blueberry jam which makes it a little extra special.
Ingredients
- 125 g butter room temperature
- ¾ cup castor sugar
- 3 large eggs separated (room temperature)
- 2 cup flour
- 2 tsp baking powder
- ½ tsp vanilla essence
- ¾ cup blueberry jam
Coconut topping:
- 3 egg whites from separated eggs above
- ¼ cup castor sugar
- 1¼ cup desiccated coconut
- 1 tsp vanilla essence
- cream freshly whipped
- blueberries
Instructions
- Pre-heat oven to 150°C.
- Lightly grease an 27cm x 17cm rectangular cake tin and line with baking paper – let the baking paper overhang the edges of the tin.
- Cream 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 then press the dough into lined cake tin.
To make the meringue topping:
- In a clean bowl, beat the egg whites until they form soft peaks.
- Add castor sugar, 1 tbsp at a time, beating the whites until they form stiff, glossy peaks.
- Gently fold in vanilla essence desiccated and coconut.
- Spread a thin layer of jam over the cake base.
- Cover the jam with the meringue topping.
- Bake for 20-25 minutes or until the meringue top is a soft pink eggshell colour. The meringue will crack – this is normal!
- Cool in tin for 2-3 minutes then carefully remove from the tin using the edges of the baking paper.
- Cool on a wire rack and cut into squares.
- Serve with freshly whipped cream and blueberries
Tried this recipe?Let us know how it was!
