Louise Cake

Louise Cake

Photo credit by Sally

This cake or slice as it is more like is one of our family’s favourites. It is so easy to make and guaranteed to disappear in no time. I generally double the mix. I have used raspberry, blackberry, boysenberry and apricot jams for this one. All are equally enjoyable.

4 ounces butter

2 ounces sugar

2 eggs separated

8 ounces flour

½ teaspoon baking powder

Cream the butter and sugar and add the egg yolks one at a time. Add flour and baking powder. Knead a little and press into a greased 8 or 9 inch shallow square baking tin. (A double mix fits perfectly into a Swiss roll tin or sponge roll tin. It can also be pressed to ½ inch thick on a greased baking tray. Spread with raspberry jam but not too thickly.

Topping:

Beat the egg whites till stiff and add ½ cup coconut and 1 cup of icing sugar (confectioners sugar). Spread this over the jam. Bake in a preheated moderate oven (180^oC, 350^oF) for 30- 40 minutes. If doubling the recipe allow another 10-15 minutes. Cut into squares when cold.

Happy baking