Gluten-free Louise Cake by Hansells Recipes
Cakes and Tarts
Serves: 1
Ingredients:
Gluten-free Louise Cake
100g butter
1/4 cup sugar
2 eggs
1/2 cup tapioca flour
1/2 cup potato flour
1/4 cup rice flour
2 teaspoons Hansells gluten free baking powder
3/4 cup raspberry jam
1/2 cup sugar
1 cup shredded coconut
Method:
Melt butter in a saucepan large enough to mix all the ingredients. Mix in the first measure of sugar. Separate the eggs and add yolks to the saucepan. Mix to combine. Sift in the flours and baking powder and mix until combined.
Spread into a 20cm square tin which has been lined with baking paper to cover the bottom and 2 sides of the tin. Bake at 180 degrees C for 15 minutes. Remove from the oven and spread the base with raspberry jam. Beat the egg whites until stiff peaks form. Beat in the sugar then fold in the coconut. Spread over the jam. Bake at 180 degrees for 15 – 20 minutes, or until the meringue is lightly golden. Cut into fingers or squares while still warm. Leave in the tin until cold then use the paper to remove from the tin.
