WHAT IS LOUISE CAKE SLICE?

It’s a cake-like shortbread base, smothered in berry jam and fresh berries and crowned with a fluffy coconut meringue topping. A nostalgic New Zealand treat!

Have you tried Louise Cake Slice before? If you’re not familiar with it, let me acquaint you. Louise Cake is a very classic New Zealand treat that is made from a shortbread base which is smothered in a berry jam and is then topped with a fluffy coconut meringue. When you bite into a piece of Louise Cake, you immediately feel like you should be at a girly tea-party sipping hot tea from delicate bone china cups. Well at least, that’s how I feel.

Although this cake has played a strong role in New Zealand’s culinary history, it is not known exactly where it came from. Rumour has it that is was made for Queen Victoria’s daughter, Princess Louise at her wedding, which fits well with the dainty tea-party feel I get whenever I eat it. Whatever it’s origins, know that it is delicious and that it will fly off the counter like hot cakes.

A traditional Louise Cake has a crunchy base and jam filling however the recipe below produces a base that is somewhere in between a cake and a shortbread – perfectly chewy and fudgy. I also like to dot a few fresh raspberries over the base before adding the coconut meringue for an extra berry zing.

INGREDIENTS:

Thankfuly, Louise cake slice is made up of pantry staples so it is a handy treat to make without needing to head to the supermarket for anything special.

(See recipe below for full ingredients, measurements and method)

BASE LAYER:

BUTTER: Salted or unsalted is fine. The butter is what carries the flavour when you bite into a piece of louise cake slice. It also helps to create air pockets when it is beated with the sugar, creating a super light and fluffy cake-like shortbread. 

CASTOR SUGAR: Caster sugar is used instead of ordinary sugar as it has a finer grain which helps to create more air pockets that we were talking about above. In a pinch, you can substitute it for ordinary sugar but please note that the results will not be as good. 

VANILLA EXTRACT: Always use the best quality vanilla that you can. You could aslo use vanilla bean paste instead of extract (1:1 ratio). Note that there will be flecks of vanilla bean throughout the shortbread and meringue layer. 

EGG YOLKS: Egg yolks provide a rich flavour to the cake and also enable an even layer when the shortbread is baked. No waste in this recipe, as the egg whites are used for teh merignue topping. 

PLAIN FLOUR: This is also called all-purpose in other countries. It helps hold the structure of the shortbread so that it doesn’t crumble. 

BAKING POWER: This leavens the shortbread, helping it to rise so that it is not dense.

SALT: Provides flavour, be sure not to leave it out.

BERRY JAM: I like to use raspberry or strawberry, but anything you have on hand is fine.

RASPBERRIES (optional): This is not essential but I love to dot fresh or frozen raspberries ontop of the berry jam for an exrta burst of berry flavour. 

MERINGUE TOPPING LAYER:

EGG WHITES: For best results, beat egg whites in a clean metal or glass bowl (tip: wipe out the bowl with a paper towel dipped in some vinegar)

CASTOR SUGAR: Again, because of its finer grain, it is best to use instead of granulated sugar as it disolves into the egg whites more easily, preventing any grittiness. 

DESICCATED COCONUT: It is best to use desiccated coconut over shredded or flakes as desiccated coconut provides a better flavour and texture. 

VANILLA EXTRACT: Always use the best quality vanilla that you can (try to avoid vanilla essence if possible). You could aslo use vanilla bean paste instead of extract (1:1 ratio). Note that there will be flecks of vanilla bean throughout the shortbread and meringue layer.

HOW TO MAKE LOUISE CAKE SLICE:

This louise cake slice is made up of three layers

1. Shortbread base

2. Berry layer

3. meringue topping

The cake base is prepared first:

Cream butter and sugar until light and fluffy, then add egg yolks and vanilla and mixed until just combined. Add flour, baking powder and salt and mixed until combined.

Spoon this mixture is spooned into a lined cake pan (20cm x 30 cm (9 x 13 inch)and bake for 20 minutes until just cooked through.

NOTE: Some recipes cook all three layers together but I feel this creates a crunchy and over-baked texture. You also run the risk of burning the meringue before the base is fully cooked. Hence, I think it’s best to bake the base layer first for best results. 

 Whilst the base is baking, prepare the topppings:

Beat egg whites with the caster sugar to form a meringue. Fold in the coconut.

Once the base is cooked, spread the jam on top of the warm base and dot the berries over the jam. 

Top this berry layer with the meringue and either smooth our with a palette knife of make swirl shapes with the back of a spoon.

Bake again at the same temperature for another 10 minutes until golden brown on top.

That’s it! You’ll be eating louise cake slice in no time after you start making it.