No cake or slice collection would be complete without a traditional Louise Cake. We used strawberry jam rather than the traditional raspberry – but there is no hard or fast rules about what jam you select. Plum would be delicious and so would apricot. I’m sure Louise wouldn’t mind at all!
3/4 cup sugar
4 egg yolks
21/2 cups plain flour
2 tsp. baking powder
375g strawberry jam
4 egg whites
1/2 cup sugar
11/2 cups desiccated coconut
1/4 cup coconut threads
Preheat the oven to 180degC. Grease a 20cm x 30cm slice tin. Cream the butter and sugar. Add egg yolks. Fold in the flour and the baking powder. Press into the slice tin. Spread over the jam. Whisk the egg whites and sugar in a clean bowl until firm. Fold in desiccated coconut. Spread carefully over the jam. Sprinkle with coconut threads.
Bake at 180degC for 30 minutes.
Cook’s tip: Remember to always buy fresh coconut as you need it for your baking. You get far better results if you buy small amounts as you need rather than keeping a large amount in your pantry.
This slice is so delicious you can cut into small slices and serve with coffee instead of a dessert. Perhaps combine with servings of the Pandoro brownie – so there is a selection and everyone is totally impressed with your efforts in the kitchen.