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Louise Cake

An oldie but such a goodie!

Annabel Langbein Louise Cake Recipe
Annabel Langbein Media
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Louise Cake
250g butter, at room temperature 1½ cups caster sugar 4 large egg yolks 1 tsp vanilla extract 3 cups flour 2 tsp baking powder 1 cup Ten-Minute Raspberry Jam or other jam, for filling Coconut Meringue Topping 4 large egg whites 1 cup sugar 2 cups thread coconut ½ tsp vanilla extract

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/louise-cake/2004/
EMAIL PRINT
Prep time:
20 mins
Cook time:
55 mins
Makes:
about 25 pieces
  • 250g butter, at room temperature
  • 1½ cups caster sugar
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 3 cups flour
  • 2 tsp baking powder
  • 1 cup Ten-Minute Raspberry Jam or other jam, for filling

Coconut Meringue Topping

  • 4 large egg whites
  • 1 cup sugar
  • 2 cups thread coconut
  • ½ tsp vanilla extract

Preheat oven to 160°C. Line a medium  (about 30cm x 24cm) sponge roll tin with baking paper.

Beat together butter and sugar until creamy. Mix in egg yolks and vanilla, then stir in flour and baking powder to make a crumbly dough. Press into prepared tin to form a firm base about 1½ cm thick. Bake until pale golden (about 20 minutes).

While the base is cooking, make Coconut Meringue Topping. Place egg whites in a clean bowl or electric mixer and beat with a clean beater until soft peaks form. Beat in sugar until mixture forms a glossy meringue. Fold in coconut and vanilla.

Cool cooked base for 10 minutes, then spread with jam and top with Coconut Meringue Topping. Bake until crisp and lightly golden (about 35 minutes). Cut into about 25 pieces while warm. Cool, then store in an airtight container for up to two weeks. It also freezes well.

 

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5 comments

I had to use two small pans so mine is a bit deeper but I got the meringue right. So pleased with how it tastes.
StephHill May 19, 2020
Made this for the first time and it was such a hit! Everybody loved it, pretty simple to make too considering it looks so fancy. Will be making again for sure.
shimmer September 28, 2018
I have just made this and it's turned out perfectly. It's a very generous recipe with lots of topping! Thanks Annabel
adnilggoh April 12, 2018
I have made this very successfully gluten free by substituting flour for 1.5 cups Edmonds GF plain flour and 1.5 cups coconut flour. Super recipe thanks Annabel.
Rowstack February 02, 2018
I've been searching of a recipe for Louisa cake and here it is Yum! My favourite cake........easy recipe to follow and delicious.. :-) Thank you.
Rina August 03, 2015
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

Content by Annabel Langbein

Published by Annabel Langbein Media

 

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