Louise Cake – Recipe

This a an old classic recipe I remember from growing up.  My dad loves it and I had forgotten about it for ages.  Then just the other day I had some left over egg whites and I was trying to find something to do with them…  And then I remembered (although it took me a while to think what it was called).

75 g butter
1/4 cup sugar
1 egg
1 1/4 cups flour
1 tsp baking powder

1/4 cup raspberry jam

2 egg whites
1/2 cup sugar
1/2 cup coconut


Preheat oven to 180 C and line square baking tin with baking paper
Cream butter and first measure of sugar until light and fluffy
Beat in the egg
Mix the flour and baking powder together
Stir into creamed mixture
Press dough into a small greased tin
Spread raspberry jam over the base
In a bowl beat egg whites until stiff but not dry
Slowly add the sugar while beating
Fold in the coconut
Spread this meringue mixture over jam
Bake at 180°C for 30 minutes or until meringue is dry and lightly coloured
Cut into squares while still warm.


3 thoughts on “Louise Cake – Recipe

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