Louise Cake | An old fashioned fave!
A delicious cake base, with a layer of sweet jam, topped with a delightful meringue top!
CAKE
¼ cup sugar
2 egg yolks
2 cups self-raising flour
¾ cup Raspberry jam
MERINGUE
2 egg whites
½ cup sugar
1 ½ cups desiccated coconut
METHOD:
1.Preheat oven to 180°. Grease and line a 30cm x 20cm slice tine. Set aside
2. Cream butter and sugar until light and fluffy, then add egg yolks and beat together.
3. Stir in sifted flour.
4. Press mixture into slice tin, then spread jam evenly over top.
5. To make the meringue, beat egg whites and sugar until thick with an electric beater. Once forming peaks gently fold in coconut. Spread the meringue on top of the jam.
6. Bake in a preheated oven for 20-25 minutes. Leave to cool in tin then slice.
