Recipe – Louise Cake

29 Jan

This is another of my favourites from the ‘Edmonds Cookery Book’.  I did a quick search for it on the net and found that it is readily available along with comments alongside some of them.  For those not familiar with the cake it is easy to make and ingredients simple.  Here is the recipe:

Pastry Base

65g/2.5ounces Butter

25g/1oz. Sugar

2 Egg yolks

150g/5ozs. Flour

1 Teaspoon Baking Powder

Topping

2 egg whites

125g/4oz Sugar

50g/2ozs Dessicated Coconut

Cream butter and sugar together.

Add egg yolks.  (I used three eggs as they were pullet eggs.)

Add sifted flour and baking powder.

Mix together to make ‘pastry base’ base and press this into a cake tin.

Spread with raspberry jam.

In another bowl:

Beat the egg whites till quite stiff and add sugar and coconut.

Spread over the base and bake at 180 degrees for 30 minutes.  Cool and eat.

TOP TIP

Don’t spread to thick a jam layer as it stops the pastry baking properly.

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