This gluten free louise cake has those three classic layers - buttery shortcake base, raspberry jam and crackled coconut meringue. A perfect tea-time treat.
Heat the oven to 160℃. Line a 20cm (8") square cake pan with two criss-crossed strips of baking paper, leaving the edges overhanging so you can use them to lift the slice out later. Clip the edges down with metal binder clips, if you like.
Sift the gluten free flour, xanthan gum and baking powder into a medium bowl and whisk to combine well. Set side.
With very clean hands, separate the eggs. Be very careful not to get any traces of yolk in the whites, or the meringue won't whip up properly. Set the yolks and the whites aside.
In a large bowl, beat the butter, sugar and vanilla paste or extract with an electric mixer until light and fluffy.
Beat in the egg yolks one at a time, mixing until combined.
Mix in the dry ingredients in 2-3 additions. Mix in the last addition by hand with a wooden spoon or spatula, as the mixture will be quite stiff by this stage.
Spread the mixture evenly into the cake pan using a small offset spatula or the back of a spoon. Run the spatula or spoon under hot water if the mixture is sticking to it, this makes it easier to spread.
Spread the jam over the top of the base mixture, avoiding the edges.
Make the meringue:
Clean the electric mixer beaters very well in hot soapy water to remove the grease from the base mixture. Wipe them, and a medium-sized glass or metal bowl with a paper towel dipped in lemon juice to remove any last traces of grease.
Add the egg whites to the bowl and whip them until soft peaks form.
Add in the caster sugar a tablespoon-ish at a time, beating well between each addition until all of the sugar is added and dissolved, and the meringue is stiff.
Beat in the cornflour, lemon juice and vanilla, then gently fold in the shredded coconut.
Spread the meringue over the top of the base and jam.
Bake the Louise cake for 45 minutes, until the meringue is puffed and slightly browned on top. If it browns too quickly, you can place a piece of foil over the top for the last 10 minutes of baking.
Turn off the oven, open the door a crack and leave the slice to start cooling slowly in the oven for 10 minutes. Then remove from the oven and place on a wire rack to cool completely.
Use a large sharp knife to cut the cake into squares.
Store the Louise cake in an airtight container at room temperature. It will last well for several days, though the meringue will soften over time.
Notes
I use my favourite homemade gluten free flour blend in this recipe. If using a pre-made flour blend that contains a gum ingredient (it will say so in the ingredients list) then you can omit the xanthan gum from this recipe.The lemon juice and cornflour in the meringue are optional, but they do help the meringue to hold its volume and help prevent it from sinking.To make this dairy free, you should be able to substitute the butter for a solid non-dairy butter alternative. Check the packet to make sure it says it is suitable for baking.
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