LOUISE CAKE SLICE

INGREDIENTS

190g (3/4 cup + 1 tablespoon) butter, softened
220g (1 cup) castor sugar
1 teaspoon vanilla extract
3 egg yolks
275g (2 1/4 cups) Plain flour
1 + 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup berry jam (I like to use raspberry or strawberry)
1/2 cup fresh raspberries (optional)

TOPPING

3 egg whites
170g (3/4 cup) castor sugar
110g (1 + 1/4 cups) desiccated coconut
1 teaspoon vanilla

INSTRUCTIONS

1. heat kitchen appliance to 160C (320F) and line a 20cm x thirty cm (9 x thirteen inch) cake pan with baking paper.

2. in a very giant bowl, cream butter and sugar along side a hand or stand mixer till lightweight and downlike. Add seasoner and eggs and still beat till combined (be careful to not over-mix).

3. in a very tiny bowl sift flour, leavening and salt along and whisk well to mix. Add this to the butter-sugar mixture and blend till it comes along. Press the mixture into ready cake pan firmly and bake for twenty minutes or till gently golden.

4. whereas the bottom is preparation, build topping: Place egg whites in a very clean bowl and beat with a clean beater till soft peaks type. drill sugar till mixture forms a shiny topping. Fold in coconut and vanilla.

5. Cool stewed base for ten minutes, then unfold with jam and dot berries over prime (if using). prime with coconut topping topping and bake till crisp and gently golden (about thirty five minutes). withdraw squares while still heat.