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Louise Cake
A recipe that has stood the test of time
Ingredients
75 g butter
2 tablespoons sugar
2 eggs, separated
1 1/4 cups Edmonds plain baking flour
1 teaspoon Edmonds baking powder
1/4 cup raspberry jam
1/2 cup sugar
1/2 cup coconut
Method
Cream butter and first measure of sugar until light and fluffy
Beat in egg yolks
Sift flour and baking powder together
Stir into creamed mixture
Press dough into a greased 20 x 30 cm sponge roll tin
Spread raspberry jam over the base
In a bowl beat egg whites until stiff but not dry
Mix in the second measure of sugar and coconut
Spread this meringue mixture over jam
Bake at 180°C for 30 minutes or until meringue is dry and lightly coloured
Cut into squares while still warm.
Makes about 24
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