Recipe: Louise cake-cake with raspberry jam & coconut topping
Perfect to serve at a special afternoon tea, this beautiful cake is both rustic and pretty – a real treat.
LOUISE CAKE-CAKE WITH RASPBERRY JAM & COCONUT TOPPING
Preparation 30 minutes / Cooking 45 minutes
1¾ cups caster sugar
1 tablespoon vanilla extract
3 eggs plus 1 yolk
1¾ cups self-raising flour
¾ cup buttermilk
⅔ cup raspberry jam
4 egg whites
1 teaspoon cornflour
1 cup desiccated coconut
1 cup thread coconut
whipped cream to serve
Preheat the oven to 180˚C and line the base and sides of
a 23cm removable-base cake tin with baking paper.
Beat the butter, 1¼ cups of the sugar, the vanilla, eggs
and yolk together until pale. Sift in half the flour, fold in the buttermilk then add the remaining flour and stir together until smooth. Pour into the prepared cake tin and even out the surface with the back of a tablespoon. Put in the oven
to bake for 30 minutes.
While the cake is baking, heat the jam very gently so it softens slightly.
To make the meringue, whisk the egg whites to soft peaks then beat in the remaining ½ cup caster sugar, the cornflour and both kinds of coconut.
After 30 minutes, remove the cake from the oven. Very carefully spread the jam on the surface of the half-baked
cake and top with the meringue. Return to the oven for another 20 minutes or until the meringue is golden brown, then remove from the oven and leave to cool in the tin.
Serve at room temperature with a little whipped cream.