John Paul Urizar
Louise slice, sometimes called Louise cake, is an old-fashioned New Zealand treat. The traditional version includes a jammy layer; here we roasted fresh rhubarb instead. We combined sugar and egg whites to make a sweet meringue and included a fabulous layer of rhubarb, to make this Louise slice recipe the ultimate afternoon tea recipe.
Looking for more afternoon tea recipes? Try one of our custard dessert slices or one of our easy cheesecake slices.
Ingredients
Method
Preheat oven to 180°C (160°C fan-forced). Line an oven tray with baking paper. Grease a 20cm x 30cm slice pan; line base and sides with baking paper, extending the paper 5cm over the sides.
Rinse the rhubarb, shake off excess water; place on lined oven tray, then sprinkle with the sugar. Bake rhubarb for 20 minutes or until tender yet still holds its shape. Cool on tray.
Reduce oven to 170°C (150°C fan-forced). Beat butter, extra sugar and vanilla with an electric mixer until pale and fluffy. Add the egg yolks, one at a time, beating well after each addition. Fold in combined sifted flour and baking powder until combined. Press mixture evenly over base of lined slice pan.
Bake the base for 20 minutes or until light golden and firm. Cool the base for 15 minutes. Arrange cooled rhubarb on top in a single layer.
Topping
Whisk the egg whites with electric mixer until soft peaks form. Gradually add sugar, whisking continuously for 5 minutes or until mixture is thick and glossy. Fold in vinegar and cornflour. Transfer two-thirds of the meringue to another bowl; fold in the coconut. Spoon coconut meringue over rhubarb; smooth the surface.
Place remaining plain meringue in spoonfuls over coconut meringue, using the back of a spoon to create peaks and swirls.
Bake slice for 35 minutes or until meringue is light golden and a crust is formed. Cool completely in the pan before cutting into squares to serve.
Not suitable to freeze. The biscuit base can be made 2 days ahead. The slice best made on the day of serving.
Test Kitchen tip
