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Recipes Slices, Fudge & Sweets Louise Cake

Louise Cake

A very pretty slice - a biscuit base spread with good red jam and topped with a thin layer of coconut meringue.

1 hour
Prep Time
(17)
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Louise Cake

Ingredients

Base:


Topping:

  • ¼ cup raspberry, plum or blackcurrant jam
  • 2 egg whites
  • ½ cup Chelsea Caster Sugar
  • ½ cup fine desiccated coconut

Method

  1. ​Preheat the oven to 180ºC. Lightly grease a 20cm x 30cm shallow tin and line the base and two sides with baking paper. 
  2. Cream the butter and sugar until light and fluffy, then add the egg yolks and mix thoroughly.
  3. Add the lemon juice and then sift in the flour and baking powder and mix to a firm dough.
  4. Press the dough evenly into the prepared tin, and spread over the jam. You don’t need a thick layer.
  5. Beat the egg whites until stiff then gently fold in the caster sugar and the coconut using a metal spoon. Spread carefully over the jam, again trying to keep an even thickness. Sprinkle with a little more coconut.
  6. Bake for about 25 minutes until the coconut is just turning golden brown. Remove from the oven, and cut into squares or fingers while it is still warm. Cool in the tin on a wire rack. 

Products used in this recipe

Edmonds Baking Powder NZ Edmonds Cooking

Baking Powder
Edmonds Standard Flour 1.5kg FOP

Standard Grade Flour

Add your review

Maureen Smith

Hi, I would have thought you would cook the base first until golden brown. Then leave to cool then add the toppings. That once added you would put back into oven to slightly brown the egg white on top. Correct me if I am wrong.

Diana

I have 1998 version and Louise cake isn't even in there. So had to find this on the internet.
The recipe is nice I had to double it because the new sponge roll tins are larger. The base is light and fluffy. I used raw castor sugar on the topping but use only 3/4 cups it is too sweet with the raspberry jam otherwise.
I also made this gluten free and turned out perfectly just like the original.

Bobbi Dean

The Ingredients say white sugar for base and topping?
However in the Method for topping it says Castor Sugar.

WHITE SUGAR IS TO HEAVY FOR THE TOPPING

Arlene Hutcheon

Beautiful slice. It turned out really lovely. Easy recipe to follow

Alana

Easy recipe to follow, great instructions and a wonderful result. A delicious slice enjoyed by all. Thank you Edmonds!

Paul

I don't see castor sugar in the recipe but see its included in section 5 of the method process? will this matter.
Kind regards,EDMONDS: Thank you for pointing this out. We have updated the ingredient list to include caster sugar for the topping.

Laura

First time making Louise Cake and it was yum. I compared it to my nana's she used to make and I would double the topping and possibly base next time to get it looking like the picture. Flavour was delicious. Also would do 20 mins instead of 25 as the base got quite brown.

Colleen

I went by my 1984 Edmonds cook book, what a disaster , the mixture was far too dry…..I had no other recipe to compare with. I have been baking for over 60 years and have some idea when something doesn’t look right……pity…..will give this online recipe a go.

G

Good basic Louise cake recipe. I threw out my Edmund’s recipe book because it muses a mixture of cup and weight measurements which is very inexact and I was wasting ingredients on substandard bakes. This was much easier to follow. I would normally use another recipe but I didn't have the book to hand. I didn’t taste it, but the person who requested it said it was very good.. I may check to see if the latest Edmonds book has caught up with the 21st century and measures flour etc by gram. Otherwise it’s back to the more professional baking books.

Jane

Perfect!!