you're making mealtime meaningful.
Louise Cake is one of those old-fashioned treats that’s way too tasty to be forgotten. It’s believed to have been named in honor of Princess Louise, a daughter of Queen Victoria… and we agree this treat is fit for royalty. It’s a classic sweet you’ll often see in New Zealand and Australian kitchens, usually served with a cup of tea. It’s high time it makes its way to our part of the world! Let’s get into how they’re made…
The base is made up of a soft shortbread dough. Raspberry jam is spread right over the base, adding a pop of sweetness and a little tang. It balances the richness of the shortcake and keeps the flavor from getting too heavy. The coconut meringue topping is the final touch and what really makes this cake stand out. Whipped egg whites become light and folded with desiccated coconut for a heavenly mixture. Baked until lightly golden, the topping turns crisp on the outside and soft underneath.
These Louise Cake bars are right at home alongside a cuppa tea, a bake sale, potlucks, or even holiday cookie trays when you want something a little different. Serve them plain or with a light dusting of powdered sugar, you can’t go wrong. They also travel well, making them a great choice for sharing with friends or neighbors. Give them a try and this royal treat is sure to win you over!
Louise Cake
Yield(s): Serves 9-12
20m prep time
30m cook time
you're making mealtime meaningful.
Ingredients
- 1/2 cup butter, room temperature
- 1/4 cup granulated sugar
- 3 egg yolks
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup raspberry jam
Topping
- 4 egg whites
- 1 teaspoon cornstarch
- 1/3 cup granulated sugar
- 1 1/4 cup desiccated coconut
Preparation
- Preheat oven to 350 degrees F and line an 8x8-inch baking dish with parchment paper, then lightly grease paper.
- In a large bowl, add butter and sugar and mix until light and airy. Mix egg yolks and vanilla extract until well combined.
- In a small bowl, sift together flour, baking powder, and salt. Add dry ingredients to the butter mixture and mix until just combined.
- Transfer dough to the prepared baking dish and press into an even layer to edges.
- Spoon jam over base and spread to the edges.
- To make the meringue: In a large bowl, add the egg whites and cornstarch. Use a hand mixer to mix until soft peaks form. Continue mixing as you slowly add sugar until thick and shiny. Gently fold in coconut.
- Spoon meringue over raspberry jam and carefully spread into an even layer.
- Bake for 28-30 minutes until top is lightly golden in color.
- Allow bars to fully cool before slicing.
Recipe adapted from Daysofjay.com