Louise Cake

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