Something of a misnomer as it’s more a square than cake, but the base is a ‘short-cake’ consistency and the topping easy to assemble. Known as ‘lousy-cake’ by my family, the sweet meringue and coconut topping sets it apart from other hard-iced squares. Now that I work with Louise I have dropped the ‘lousy’ and the cake didn’t last long at work. Back home, the shearers never sent any back from morning and afternoon teas either. I believe it came out of a Journal of Agriculture cookbook (NZ) in the 1960’s.
Louise Cake
5 oz butter
2 oz sugar
2 egg yolks
10 oz flour
1 tsp Baking Powder
Cream butter and sugar, beat in egg yolks, add sifted flour and leavening. Roll the paste out 1/3" thick on a teflon baking sheet, top with raspberry jam and cover with meringue and bake on a moderate oven for 20-25 minutes. Cut into squares.
Meringue
2 egg whites
4 oz sugar
2 oz desicated coconut.
Whip egg whites until stiff, then fold in coconut and sugar.
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