By Chelsea SugarA traditional louise cake treat that will delight.
Prep time 15 mins
Cooking time 10 mins
125g Tararua Butter, softened
3/4 cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar
2 large egg yolks
1¾ cup Edmonds Standard Grade Flour
1½ tsp Edmonds Baking Powder
2 large egg whites
¼ cup Chelsea Caster Sugar
1 cup long thread coconut
1 tsp vanilla extract
½ cup raspberry jam
Preheat oven to 170°C. Grease a 30cm x 20cm tin and line with baking paper.
Base: In a bowl cream Tararua Butter and Chelsea Organic Raw Sugar until light and fluffy. Beat in one egg yolk at a time then sift in Edmonds Standard Grade Flour and Edmonds 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 Chelsea Caster 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.