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Louise Cake
Louise Cake
Slices

Louise Cake

4.6
15 mins
10 mins
Easy
10

Louise Cake is an NZ classic! Our recipe layers buttery shortcake with raspberry jam and a light, coconut meringue topping. It's a traditional louise cake treat that will delight!

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  • Ingredients
  • Method

Ingredients

Base

Topping

  • 2 large egg whites
  • ¼ cup Chelsea Caster Sugar (56g)
  • 1 cup long thread coconut (80g)
  • 1 tsp vanilla extract
  • ½ cup raspberry jam (180g)
  • freeze dried raspberries (optional)

Additional tips

Top with freeze dried raspberries before serving, if desired.

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Organic Raw Sugar

Organic Raw Sugar

Chelsea Organic Sugar is an...
approved=true&orderBy=-hs_createdate&limit=10&offset=40


{has_more=true, offset=50, total=55, results=[{comment_text=i love the recipe i gonna try it now, approved=true, user_name=me love it, hs_createdate=1702249861796, rating_new__1_5_=5, id=11175501429}, {comment_text=Instead of 1 and 3/4 cup flour, use 1 cup flour, 3/4 cup almond flour. Thank me later. :)Excellent recipe I have made it many many times, works well with gluten free flour (use above mix, but standard GF flour and almond flour) apricot jam is also fantastic, and plum has been delicious too.If making for people who hate coconut, shredded almonds is a good substitute for the coconut., approved=true, user_name=Delta, hs_createdate=1702249860096, rating_new__1_5_=5, id=11175581833}, {comment_text=Love it, as does everyone else I have made it for., approved=true, user_name=Nuz David, hs_createdate=1702249859202, rating_new__1_5_=5, id=11175505927}, {comment_text=Nice but I think I underbaked the base a bit, another 5 minutes on the first bake maybe?. I agree with another reviewer that three egg whites would have given better meringue coverage. I used fresh raspberries instead of jam because they needed using (and I didn't have any jam), and they provided a lovely tart freshness., approved=true, user_name=Amy, hs_createdate=1702249858728, rating_new__1_5_=4, id=11175347311}, {comment_text=Delicious, approved=true, user_name=Pip, hs_createdate=1702249858614, rating_new__1_5_=4, id=11175505848}, {comment_text=great tasting recipe and easy to make, approved=true, user_name=Jon, hs_createdate=1702249858271, rating_new__1_5_=5, id=11175489824}, {comment_text=Didn't have raspberry jam so used plum, was delicious! Thinking lemon curd would be great too :o), approved=true, hs_createdate=1702249857589, rating_new__1_5_=5, id=11175634552}, {comment_text=The recipe is easy to make and delicious. I personally think the topping needs to be doubled in quantity. I used very large eggs and beat them until they were perfect but it wasn't quite enough to cover the base properly - even though I had used a slightly smaller tin than recommended. Delicious and gobbled up despite the thin topping., approved=true, user_name=Delwyn, hs_createdate=1702249856892, rating_new__1_5_=4, id=11175538498}, {comment_text=The under estimated slice that's a Kiwi Classic, and a home comfort!!, approved=true, user_name=Monique, hs_createdate=1702249855843, rating_new__1_5_=5, id=11175435961}, {comment_text=i remember once having louise cake where they used whole fruits in place of jam and it was super delish, approved=true, hs_createdate=1702249855443, rating_new__1_5_=5, id=11175650943}]}
Reviews
55

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Method

Preheat oven to 170°C bake. Grease a 30cm x 20cm slice tin and line with baking paper.

Base
Place butter and sugar in a large bowl and cream until light and fluffy. Beat in egg yolks one at a time, then sift in flour and baking powder. Mix well until it resembles fine breadcrumbs, then press evenly into prepared tin.

Bake for 10 minutes then remove from oven to cool for 5 minutes. Increase oven temperature to 180°C.

Topping
Place the egg whites in a clean bowl and beat until they form stiff peaks. Add the sugar a little at a time and continue to beat until the mixture is thick and glossy. Gently fold in the coconut and vanilla.

Spread the raspberry jam over the prepared base then spread coconut mixture on top. Bake for 15-20 minutes, until pale golden and set. Cool in the tin, then remove and slice into squares.

Additional tips

Top with freeze dried raspberries before serving, if desired.

Reviews
55

What did you think of this recipe?

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