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Louise Slice
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Louise Slice

Here’s a classic you still find in cafes. It’s the combination of the base, jam filling and meringue style topping that pleases any sweet treat fan. Be prepared to make it time and time again!

Makes 20
Prep Time 20 minutes
Cook Time 30-35 minutes
Ingredients
100 g softened butter
¼ cup caster sugar
2 eggs, separated
1 tsp vanilla essence
1 ½ cups flour, sifted
1 tsp baking powder
½ cup Craig's Raspberry Jam
½ cup caster sugar
½ cup desiccated coconut

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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Method
Step 1
1. Preheat oven to 180°C. Lightly grease or line with baking paper a 22cm square cake tin.
Step 2
2. Cream butter and sugar until light and creamy. Beat in the egg yolks and vanilla essence.
Step 3
3. Fold in the flour and baking powder. Place mixture into the prepared cake tin and press out evenly. Chill for 10 minutes.
Step 4
4. Spread the base with Craig's Raspberry Jam.
Step 5
5. Beat the egg whites with second measure of sugar until soft peaks form. Fold in coconut and spread over the slice. Bake for 30-35 minutes or until golden.
Step 6
6. Cool on a wire rack before cutting into squares.
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Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
100 g softened butter
¼ cup caster sugar
2 eggs, separated
1 tsp vanilla essence
1 ½ cups flour, sifted
1 tsp baking powder
½ cup Craig's Raspberry Jam
½ cup caster sugar
½ cup desiccated coconut
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