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Louise Cake

An oldie but such a goodie! For a dessert version, spread two cups of berries or sliced fruit over the jam before topping and baking and serve with vanilla ice cream or whipped cream.

Prep Time

20 mins

Cook Time

55 mins

Serves

25 pieces

Vegetarian

Dessert

$$

Baking

Kiwi

Special Occasions

Kids

Found in "Essential Volume Two: Sweet Treats for Every Occasion"

Ingredients

LOUISE CAKE

250 g butter, softened

1 1/2 cups caster sugar

4 large egg yolks

1 tsp vanilla extract

3 cups plain flour

2 tsp baking powder

1 cup strawberry or other jam, for filling

COCONUT MERINGUE TOPPING

4 large egg whites

1 cup sugar

2 cups shredded coconut

1/2 tsp vanilla extract

Method

STEP 1

Preheat oven to 160°C.

Line a medium (about 30cm x 24cm) sponge roll tin with baking paper.

STEP 2

Beat together butter and sugar until creamy.

Mix in egg yolks and vanilla, then stir in flour and baking powder to make a crumbly dough.

Press into prepared tin to form a firm base about 1½ cm thick.

Bake until pale golden (about 20 minutes).

STEP 3

While the base is cooking, make Coconut Meringue Topping.

Place egg whites in a clean bowl or electric mixer and beat with a clean beater until soft peaks form.

Beat in sugar until mixture forms a glossy meringue.

Fold in coconut and vanilla.

STEP 4

Cool cooked base for 10 minutes, then spread with jam and top with Coconut Meringue Topping.

Bake until crisp and lightly golden (about 35 minutes).

Cut into about 25 pieces while warm.

Cool, then store in an airtight container for up to two weeks. It also freezes well.

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