Ingredients for Louise Cake
- 175g unsalted butter, softened
- 100g caster sugar
- Eggs
- Plain Flour
- 1 tsp baking powder
- 100g raspberry jam
- 100g desiccated coconut
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How to Make Louise Cake
- Preheat oven to 180°C (350°F). Grease and flour a small slice tin (approximately 20x30cm) or a baking tray.
- Cream together the softened butter and caster sugar until light and fluffy.
- Beat in the egg yolks one at a time.
- Gently fold in the sifted self-raising flour and baking powder until just combined.
- Press the mixture evenly into the prepared tin or roll it out thinly onto the baking tray.
- Spread the raspberry jam evenly over the base.
- In a clean, dry bowl, beat the egg whites until stiff peaks form.
- Gradually add the 100g caster sugar, beating until glossy and firm.
- Gently fold in the desiccated coconut.
- Spread the meringue evenly over the jam layer.
- Bake for 30-35 minutes, or until the meringue is golden brown and the base is cooked through. A skewer inserted into the cake should come out clean.
- Let cool completely in the tin before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
77g
Fat
35g
Carbs
12g
