Chelsea Trusted 135 Years SPOT

Louise Cake

By Chelsea Sugar
Louise Cake
10 servings
  • 45 reviews

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

    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.

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Average Rating
(45 reviews)

The recipe is great, I prefer use 3 egg whites to make the top.

Brilliant, recipe; easy to follow and the end result was PERFECT. Thank you.

This is such an easy recipe, when ever I make it, it dose not disappoint and it also dose not last long in the container


The recipe is easy to make and delicious. I personally think the topping needs to be doubled in quantity. I used very large eggs and beat them until they were perfect but it wasn't quite enough to cover the base properly - even though I had used a slightly smaller tin than recommended. Delicious and gobbled up despite the thin topping.

Very nice, work mates were impressed

Kia ora,
Fabulous, delicious and instructions SO easy to follow step by step ‘Tumeke’ (awesome)
Noho ora Mai Janie

so good

Instead of 1 and 3/4 cup flour, use 1 cup flour, 3/4 cup almond flour. Thank me later. :)

Excellent recipe I have made it many many times, works well with gluten free flour (use above mix, but standard GF flour and almond flour) apricot jam is also fantastic, and plum has been delicious too.

If making for people who hate coconut, shredded almonds is a good substitute for the coconut.

This is definitely a decent recipe. Turned out well for my first ever time making it. It's a shame the low reviews were a load of rubbish letting down the full rating.

Nice but I think I underbaked the base a bit, another 5 minutes on the first bake maybe?. I agree with another reviewer that three egg whites would have given better meringue coverage. I used fresh raspberries instead of jam because they needed using (and I didn’t have any jam), and they provided a lovely tart freshness.

i love the recipe i gonna try it now

Love it, as does everyone else I have made it for.

Holy moly it's lush

I used less baking powder, inadvertently adding it at the end. The base was crisper and didnt rise much, if at all, something I prefer. No complaints from family and friends who enjoyed it.


Good sweet yummy treat!! It was good.

My mother made this Louise cake recipe all her life. Was a staple in our house from the 1950’s. Never can remember a cup of tea without the tin of Louise cake coming out... very fond memories. I have made it myself but for good coconut coverage I find you need 3 egg whites.

Simple easy recipe. I enjoy swapping out the raspberry jam for others, including homemade feijoa and ginger jam which I found the recipe for on this website.

It was great.

Almost perfect except base was too moist. Would try less butter than 125g in recipe.

great tasting recipe and easy to make

Just about to make it again. Did a double batch and still wasn’t enough once my grown children took it home. The best thanks


Both the top and the base were much too sweet. I presume being a sugar company, Chelsea has gone for a high sugar recipe, but this has an extremely sweet base, a layer of sweet jam and a very sweet topping. This recipe bakes the base for 10 mins, let it cool then add the jam, currants and topping. The problem with this is that the base drops as it is only half cooked when the toppings are added. It does bake through when it goes back into the oven but the base is a disappointment. I think chilling the base in the refrigerator and cooking for the total time (with a tray on the rack above the cake if needed to stop the meringue browning too much) works a lot better.

Love this recipe! So timeless and easy to make! Thanks for helping me!

Loved it...

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This Recipe is awesome, my family loves the recipe


Simply and Easy to make and kids can help too...Luv it, thank you


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.

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Family favourite, yum.

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absolutely scrummy

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Simple and delicious.

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

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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.

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

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