Louise Cake is one of those classic New Zealand slices that still shows up at bake sales and family tea tables. It’s old-fashioned, sweet and has a lovely mix of layers that make each bite interesting. If you’ve never made it, you’ll want to after this. Let’s look at what makes this slice so special and how you can bake it at home with simple pantry ingredients.
What Makes Louise Cake Special?
Louise Cake is not really a cake like a big sponge or layered dessert. It’s more like a slice or bar. The base is a soft buttery shortbread, then a layer of raspberry jam, topped with coconut meringue. Some families put chopped nuts or use other jams but raspberry is the classic pick.
No one knows exactly where the name came from but many say it was made to honour Princess Louise, one of Queen Victoria’s daughters. The recipe’s been in Kiwi kitchens for over a hundred years and is still loved for its homely taste.
Ingredients You Need
What you’ll love about Louise Cake is you probably already have everything you need. For the base, you’ll need butter, sugar, an egg yolk, flour, and baking powder. The jam layer needs a jar of good raspberry jam. For the topping, you’ll use egg whites, sugar, and shredded coconut.
Some people like to add a splash of vanilla to the base or the meringue for extra flavour. A pinch of salt in the meringue also makes the sweetness stand out more.
How To Make The Base
Start by heating your oven to 180 C (350 F) and line a slice tin with baking paper. This makes it easier to lift out later.
Cream the butter and sugar until light. Add the egg yolk and mix well. Sift in the flour and baking powder. Mix until you get a soft dough. Press this evenly into your prepared tin. You can use the back of a spoon or your hands.
Bake the base for about 10 minutes so it firms up a bit. Take it out but leave the oven on.
Adding The Jam Layer
Once the base has cooled for a minute, gently spread a thick layer of raspberry jam over it. Don’t go all the way to the edges or it might bubble over while baking.
Use a spoon or spatula and be careful not to tear the base. Homemade jam works well but any good store-bought raspberry jam will taste just fine.
Making The Coconut Meringue
Now for the fun part. Beat the egg whites in a clean bowl until stiff peaks form. Slowly add the sugar a little at a time, beating well between each addition. The mix should be glossy and hold its shape.
Fold in the shredded coconut gently with a spatula. Spread this meringue mixture over the jam layer. Try to cover the jam fully. Some people like to swirl the top with the back of a spoon for a pretty texture.
Baking Your Louise Cake
Put the tin back in the oven and bake for about 20 minutes or until the meringue is golden and crisp. The base will be cooked through and the jam will be bubbling a bit under the meringue.
Take it out and let it cool completely in the tin. If you cut it too soon, it might crumble apart. Once it’s cool, lift it out using the baking paper and slice it into squares or bars.
How To Store It
Louise Cake keeps well in an airtight container for up to five days. The base stays soft and the meringue stays a bit chewy. Some people even like it chilled with a cup of tea.
You can freeze it too. Just wrap the slice pieces well in cling wrap and store them in an airtight bag. Thaw at room temperature before serving.
A Few Tips To Make It Perfect
Use fresh eggs for the meringue. Old egg whites don’t whip as well. Make sure your bowl is clean and dry, or the whites might not form stiff peaks.
Don’t overbake the meringue or it will go hard and lose its chewiness. Keep an eye on it in the last few minutes.
If you want to change it up, try swapping raspberry jam for plum, strawberry or boysenberry. Some bakers add sliced almonds on top for crunch.
Why Kiwis Still Love It
Louise Cake is the kind of slice that brings back memories of school lunches, afternoon teas with grandma and community bake stalls. It’s simple but comforting and tastes like a piece of New Zealand baking history.
If you’ve never baked one, it’s worth trying. The smell of buttery base, sweet jam and toasty coconut is something you’ll look forward to making again and again.
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