Chelsea

celebrating 130 years 1884-2014

Louise Cake

By Chelsea Sugar
Louise Cake
10 servings
  • 15 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 10 mins
  • Serves
    10
Ingredients

    Base
    125g butter, softened
    3/4 cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar
    2 large egg yolks
    1¾ cup plain flour
    1½ tsp baking powder

    Topping
    2 large egg whites
    ¼ cup Chelsea Caster Sugar
    1 cup long thread coconut
    1 tsp vanilla extract
    ½ cup raspberry jam

Method

    Preheat oven to 170°C. Grease a 30cm x 20cm tin and line with baking paper.

    Base: In a bowl cream butter and sugar until light and fluffy. Beat in one egg yolk at a time then sift in flour and baking powder. Mix well until it resembles fine breadcrumbs then press mixture evenly into prepared tin.

    Bake for 10 minutes then remove from the oven to cool for 5 minutes. Increase oven temperature to 180°C.

    Topping: In a bowl beat the egg whites until they form stiff peaks. Add the sugar a little at a time; continue to beat until the mixture is thick and glossy. Gently fold in the coconut and vanilla.

    Spread the raspberry jam over the prepared base then spread coconut topping over and bake for 15-20 minutes. Cool in the tin then remove and cut into squares.

If you like this recipe you may love these

Reviews

Average Rating
4.515
(15 reviews)


DELISH!!!!

I've made this recipe a few times now and it's certainly one of my favourites! So easy and not too much mess or fuss. I've improvised a couple of times with jams, using Strawberry and Wild berry a few times, but Raspberry is always nicer I find. Happy baking!

This was great, I made this recipe gluten free by substituting the flour with coconut flour & gf baking powder. It turned out perfect.

I love this recipe, mother Used to make it for us kids (I'm 62 now) I'll make this for my daughter and those that love good kiwi tucker; Aussies love Kiwi slices and cakes I bake. Chur bro! Thank U, Kapai NZ.

The under estimated slice that's a Kiwi Classic, and a home comfort!!

Absolutely delicious louise cake and easy to make

It was alright until my brother came along and took it away from me and ate it

Easy to follow recipe! Was one of my fave treats when I visited New Zealand.

It could be useful to clarify, especially for young bakers, (in ingredients lists) that egg yolks are used in base and the whites in the topping. The whites just appear in the method.

image description

Family favourite, yum.

image description

absolutely scrummy

image description

Simple and delicious.

image description

Didn't have raspberry jam so used plum, was delicious! Thinking lemon curd would be great too :o)

image description

A surprisingly easy elegant old-fashioned slice. Use a really nice homemade-like raspberry jam like Te Horo as the quality of the jam comes through in the finished product.

image description

i remember once having louise cake where they used whole fruits in place of jam and it was super delish

Load More

Products used in this recipe

Sign in