Louise Cake

The Louise cake is an old fashioned New Zealand favorite consisting of a thin layer of cake or biscuit topped with raspberry jam, coconut meringue and then baked in the oven. I tried this cake about 6 years ago in Wellington and had managed to get the recipe off the chef in the little restaurant. Its so easy, and seems to be made for me!!!

Ingredients:

4 1/2 oz butter

3/4 cup sugar

3 large eggs, separated

2 cups flour

2 tsp baking powder

1/2 tsp vanilla essence

3/4 cup raspberry jam

Coconut topping

3 egg whites (from separated eggs)

1/4 cup sugar

1 1/4 cups unsweetened, desiccated coconut

1 tsp vanilla essence

Method

Pre-heat oven to 300F (150C).

Lightly grease an 11 inch x 7 inch rectangular cake tin.

Line tin with baking paper and allow the paper to hand over the edges

Cream the butter and sugar until light and fluffy.

Add three egg yolks, one at a time, beating well after each addition.

Sift flour and baking powder together.

Fold through the creamed mixture.

The dough should be like breadcrumbs.

Press dough into lined cake tin.

Prepare the coconut meringue topping.

Beat the egg whites until they form soft peaks.

Gradually add 1/4 cup sugar, 1 tablespoon at a time, while continuing to beat the whites until they form stiff, glossy peaks.

Fold in the coconut and vanilla essence.

Spread a thin layer of jam over the dough.

Spoon and spread the coconut meringue over the jam, making sure all the jam is covered

Bake for 20-25 minutes or until the meringue top is a soft pink eggshell color.

Remove from oven and cool in tin for 2-3 minutes.

Carefully remove the cake from the tin by holding onto the baking paper and gently lifting.

Cool on a wire rack. Once cooled, cut cake into squares
The Louise cake slice can be kept in an airtight container for up to one week.

Who else has a recipe named after them???!!!!