Chelsea

celebrating 130 years 1884-2014

Louise Cake

By Chelsea Sugar
Louise Cake
10 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 20 mins
  • Serves
    10
Ingredients

    Base
    125g Tararua Butter, softened
    3/4 cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar
    2 large egg yolks
    1 3/4 cups Edmonds Standard Grade Flour
    1 1/2 tsp Edmonds Baking Powder

    Topping
    3 large egg whites
    1/4 cup Chelsea Caster Sugar
    1 cup long thread coconut
    1 tsp vanilla extract
    1/2 cup raspberry jam
    1/4 cup freeze dried raspberries (optional)

Method

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

    Base
    In a medium-large bowl, cream Tararua Butter and Chelsea Caster Sugar or 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 bake.

    Topping
    In a clean bowl, beat the egg whites until stiff peaks form. Add the Chelsea Caster Sugar a little at a time and continue to beat until the mixture is thick and glossy. Gently fold in the 3/4 cup coconut and vanilla. Spread the raspberry jam over the prepared base then spread coconut topping over. Sprinkle with remaining coconut and bake for 10-15 minutes.
    Cool in the tin then remove and cut into squares. Decorate with crushed freeze-dried raspberries before serving, if desired.

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