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Louise Cake Slice




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe from Syrie Wongkaew
adapted to GFCF by BL Olson 2010



List of Ingredients




125 grams of room temperature cf margarine
3/4 cup of castor (super fine) sugar
3 large room temperature eggs, separated
2 cups of all-purpose gf flour blend (like Mock Better Batter or Jules)
2 tsp of baking powder
1/2 tsp of vanilla extract
3/4 cup of raspberry or plum jam

Coconut topping:

3 egg whites (from separated eggs)
1/4 cup of castor sugar
1 1/4 cups of unsweetened, desiccated coconut
1 tsp of vanilla essence
A handful of fresh raspberries (optional)

Recipe



Pre-heat oven to 300F (150C).

Lightly grease an 11 inch x 7 inch rectangular cake tin. Line tin with baking paper and allow the paper to over hang edges a little. In a mixing bowl cream together the margarine and sugar until light and fluffy. Add three egg yolks, one at a time, beating well after each addition.

Sift flour and baking powder together. Fold through the creamed mixture. The dough will seem quite crumbly, this is normal. Press dough into lined cake tin.

Prepare the coconut meringue topping. In a clean bowl, use an electric mixer to beat the egg whites until they form soft peaks. Gradually add 1/4 cup of castor sugar, a 1 tablespoon at a time, while continuing to beat the whites until they form stiff, glossy peaks. Use a spatula to gently fold in the desiccated coconut and vanilla
essence.

Using a spatula, spread a thin layer of jam over the dough.

Next, spoon and spread the coconut meringue over the jam. Make sure all the jam is covered with meringue.

Bake in the oven for 20-25 minutes or until the meringue top is a soft pink eggshell color. It is normal for the meringue to crack, so don't panic.

Remove from oven and cool in tin for 2-3 minutes. Carefully remove the cake from the tin by holding onto the baking paper and gently lifting. Cool on a wire rack.

Once cooled, cut cake into squares and serve topped with fresh raspberries. The Louise cake slice can be kept in an airtight container for up to one week (yeah fat chance - especially if you have teens! lol).