Louise cake

Annabel Langbein Media

A tender shortcrust base topped with a layer of rich berry tang and a crisp coconut meringue topping - this is one slice that never goes out of fashion.

For the cake

250 g	Butter, at room temperature
1 ½ cups	Caster sugar
4 large	Egg yolks
1 tsp	Vanilla extract
3 cups	Flour
2 tsp	Baking powder
1 cup	Berry jam, of your choice for filling (Main)

For the topping

4 large	Egg whites
1 cup	Sugar
2 cups	Coconut threads (Main)
½ tsp	Vanilla extract

Directions

1. Preheat oven to 160C fanbake. Line a medium (about 30cm x 24cm) sponge-roll tin with baking paper. Beat together butter and sugar until creamy. Mix in egg yolks and vanilla, then stir in flour and baking powder to make a crumbly dough. Press into prepared tin to form a firm base about 1½cm thick. Bake until pale golden (about 20 minutes).
2. While the base is cooking, make topping. Place egg whites in a clean bowl or electric mixer and beat with a clean beater until soft peaks form. Beat in sugar until mixture forms a glossy meringue. Fold in coconut and vanilla. Cool cooked base for 10 minutes, then spread with jam and topping. Bake until crisp and lightly golden (about 35 minutes).
3. Cut into about 25 pieces while warm. Cool, then store in an airtight container for up to two weeks. It also freezes well.

More sweet treats from Annabel

• Chocolate coconut ice slice
• Animal biscuits

For more great Annabel Langbein recipes see her new summer annualA Free Range Life: Celebrate Summer!(Annabel Langbein Media, $24.95) or visitannabel-langbein.com.