Louise Cake

I’m a little over slice, to be honest. So this will be the last one I will post about for a while. Plus I’ve decided I am going to be slightly more inventive in 2012! Kitchen-wise anyway. I was gifted by my lovely sister a subscription to the award-winning Cuisine magazine for Christmas so I can’t wait to see what treats turn up in my letterbox each month. I’m certainly looking forward to it and for a whole 12 months….exciting!

Now Louise Cake is something that I wasn’t too familiar with pre-December. I always thought it looked very beautiful in all its meringue-laden glory. And we all know that beautiful looking food often takes time to make said food so beautiful.

Well, I surprised myself. This slice is one of the easiest I’ve ever made and it is pretty darn good! Along with Ginger Slice, Louise Cake is another New Zealand favourite consisting of a thin layer of cake topped with raspberry jam, coconut meringue and then baked in the oven. Who’d say no to that?

It was everything I’d imagined and more..thanks to Mr. Simon Holst for the recipe!

Louise Cake

For the base:
100g softened butter
1/2 cup sugar
2 large egg yolks
1 tsp vanilla essence
1 cup self-raising flour
1 cup standard (plain) flour

For the filling:
1/2 cup good-quality raspberry jam (I used Anathoth Raspberry Jam and highly recommend)

For the topping:
2 large egg whites
1 tsp vanilla essence
1/2 cup sugar
3/4 cup coconut shreds

Heat oven to 160 degrees, with the rack just below the middle of the oven. Line the sides and bottom of a pan about 18x28cm with baking paper, allowing enough extra paper on the sides for lifting the cooked slice out, or spray a 23cm square loose-bottomed pan.

For the base, put the softened butter and sugar in a food processor or large bowl. Separate two eggs, adding the yolks to this mixture (and put the whites in a clean medium-sized bowl to use for the topping). Add the vanilla essence, mix the egg yolks through the softened butter and sugar, then add the two flours and mix again until evenly crumbly. Tip crumbly mixture into prepared pan and press down evenly. Bake for 15 minutes.

For the topping, beat the egg whites and vanilla until frothy, then add the sugar and beat until the tips of peaks turn over when the beater is lifted from them. Then fold half a cup of the coconut evenly through the meringue.

Spread the jam over the warm shortcake. Drop the meringue in spoonfuls on top, then spread evenly with a knife. Sprinkle with the remaining coconut. Bake for about 15 minutes at 160C (150C for fan bake) or until the meringue feels crisp and is evenly and lightly coloured. Cool completely before cutting into pieces.


6 thoughts on “Louise Cake

  1. Congrats for the super yummy looking slice! I have been thinking about slices for a while, I should really bake one soon…or maybe, since you’re over it, you can send me your leftovers? 🙂

  2. Louise Cake is such a taste of my childhood, this made my smile just reading about it. Funnily enough, even though my mother made it regularly and there weren’t too many weeks went by that there wasn’t some in the cake tin, it’s not something I’ve ever made myself. Am thinking I need to rectify that 🙂

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