Best Louise Cake Recipes

LOUISE READ'S COFFEE CRUNCH CAKE

Steps:

• Make the meringue: whisk the egg whites until stiff, add half the sugar, whisk again until stiff, then repeat with the remaining sugar. Mix the coffee with 3 tbsp boiling water to dissolve the granules. Gently fold the walnuts and 1 tsp of the coffee into the meringue. Set aside while you make the cake mixture.
• Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm loose-bottomed sandwich tins and line the bases with baking parchment. Beat together the butter and sugar until light and fluffy, then gradually whisk in the eggs. Fold in the flour and baking powder, then finally fold in 2 tsp of the coffee liquid. Divide the mixture between the 2 tins, putting a little more mixture in one than the other.
• Spread the meringue on top of the tin containing less cake mix. Bake the untopped sponge for about 20 mins until an inserted skewer comes out clean. Continue baking the meringue-topped sponge for an additional 20 mins, then carefully remove both cakes from their tins and leave to cool on a wire rack.
• To make the filling, beat the butter and icing sugar together, adding 2 tsp more coffee. To make the icing, mix a final tsp of the coffee into the icing sugar. Add a drop more water to make a runny icing. 5 Sandwich the 2 cakes together with the coffee filling, putting the meringuetopped sponge on top. Drizzle all over with the coffee icing to finish.

AUNT LOUISE'S RED VELVET CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans and line the bottoms with waxed or parchment paper. Butter and flour the paper. In a bowl, sift together the flour, cocoa, baking soda, and salt. Set aside. In a measuring cup, combine the buttermilk, vanilla extract, and vinegar. Set aside.
• To prepare the batter, in the bowl of a heavy-duty mixer fitted with the paddle, combine the oil and the sugar on medium speed. Add the eggs, one at a time, and mix well after each addition. With the mixer on low speed, add the food coloring. Add the flour mixture alternating with the buttermilk mixture, beginning and ending with flour, scraping down the sides of the bowl as needed. Mix until just combined.
• To bake the layers, divide the batter among the prepared pans. Bake until firm and a toothpick inserted into the cakes comes out clean, 25 to 30 minutes. Let the cakes cool in the pans on a rack for 5 minutes. Invert the cakes onto the rack to cool completely.
• Meanwhile, to prepare the frosting, in the bowl of a heavy-duty mixer fitted with the paddle, cream the cream cheese and butter on medium speed until smooth. Sift over the confectioners' sugar. Beat until light and fluffy. Beat in the vanilla. If too stiff, add the milk, 1 teaspoon at a time, to achieve the correct consistency.
• To assemble, place one layer on a cardboard cake round. Spread with frosting. Repeat with the remaining 2 layers, placing the final layer bottom-side up. Finish with the remaining frosting. Sprinkle over the pecans. Serve the cake immediately, or store it in an airtight container in the refrigerator for up to 5 days.

LOUISE CAKE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly grease an 11x7-inch baking pan. Line with parchment paper, leaving an overhang over the edges.
• Combine butter and sugar in a bowl; beat with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in vanilla extract.
• Sift flour and baking powder together in a bowl. Fold into the creamed mixture until dough comes together. Press dough into the lined baking pan; prick all over with a fork.
• Bake in the preheated oven until set, about 10 minutes. Spread raspberry jam thinly over the cake base.
• Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Add sugar 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form. Gently fold in coconut and vanilla extract. Cover the jam layer with meringue.
• Bake until the meringue topping takes on a soft pink or eggshell color, 20 to 25 minutes. Cool in the pan for 2 to 3 minutes, then carefully lift out using the parchment paper. Cool on a wire rack. Cut into squares.

AUNT LOUISE'S FRUIT CAKE

Steps:

• 1. Mix all ingredients together.
• 2. Place 2/3 of batter into a pan.
• 3. Spread 1 can blueberry pie filling onto.
• 4. Top of with remaining batter and bake for 45 minutes at 350 degrees.

AUNT LOUISE'S COFFEE CAKE

Steps:

• Preheat oven at 350. Spray a 9X13 cake pan with cooking spray (I use the kind with flour added to it). Mix together flour, brown sugar and soft margerine until crumbly. Take out 1 cup for topping. Mix together by hand remaining flour mixture with remaining ingredients. Spread batter into prepared pan. Sprinkle reserved topping onto top of batter. Bake at 350 for 25-30 minutes or until knife or toothpick inserted comes out clean.

MARIE-LOUISE'S AWARD BLACK FOREST CAKE

Steps:

• Sift the cocoa and the flour together and set aside.
• Mix the egg yolks and the sugar together and the mixture becomes light in colour.
• Add the warm water and mix well with an electric beater for about 5 minutes.
• Incorporate the cocoa/flour mixture to the egg yolks, with a spatula.
• Then, gently fold in the almonds.
• Beat the egg whites until they hold stiff peaks.
• Fold the egg whites into the batter.
• Butter and flour generously a 10 inch springform mould.
• Pour the batter into the mould.
• Bake the cake in a preheated oven at 350 degrees for 30-40 minutes.
• Remove the cake from the oven and let it cool for 5 minutes.
• Unmold and let it cool for an additional 5 minutes.
• Cut the cake into 3 layers lengthwise.
• Spread some cherries and a layer of whipped cream on the bottom cake layer.
• Top with the second layer.
• Cover this layer with some cherries and cover with whipped cream.
• Add the third and top layer of cake.
• Garnish with the remaining whipped cream.
• Sprinkle with the grated chocolate and top with the maraschino cherries.

LOUISE STRAHAN'S BUTTER CAKE RECIPE

Steps:

• Cake Preheat oven to 350°. Mix cake mix, flour and sugar. Then add oil and sour cream. Add eggs one at a time. Spray baking dish or cake pan with cooking spray and spread cake mixture evenly. Bake for one hour. Let cool before frosting. Icing Cream softened butter. Mix powdered sugar and cocoa into evaporated milk until you can handle it. Add creamed butter and mix until texture is smooth.

LOUISE CAKE

Steps:

• Cream butter and sugar.
• Add yolks then sifted flour and baking powder.
• mix - press into small slice tray or roll out onto greased baking tray.
• Spread with Raspberry Jam.
• Beat egg whites until stiff.
• Fold in sugar and coconut.
• Spread over Jam.
• Bake 30minutes at 180celcius.

LOUISE STRAHAN'S BUTTER CAKE

Steps:

• Cake
• Preheat oven to 350°. Mix all ingredients together. Spray baking dish or cake pan with cooking spray and spread cake mixture evenly. Bake for one hour. Let cool before frosting.
• Icing
• Cream softened butter. Mix powdered sugar and cocoa into evaporated milk until you can handle it. Add creamed butter and mix until texture is smooth.

MARIE-LOUISE'S AWARD BLACK FOREST CAKE

Steps:

• Sift the cocoa and the flour together and set aside.
• Mix the egg yolks and the sugar together and the mixture becomes light in colour.
• Add the warm water and mix well with an electric beater for about 5 minutes.
• Incorporate the cocoa/flour mixture to the egg yolks, with a spatula.
• Then, gently fold in the almonds.
• Beat the egg whites until they hold stiff peaks.
• Fold the egg whites into the batter.
• Butter and flour generously a 10 inch springform mould.
• Pour the batter into the mould.
• Bake the cake in a preheated oven at 350 degrees for 30-40 minutes.
• Remove the cake from the oven and let it cool for 5 minutes.
• Unmold and let it cool for an additional 5 minutes.
• Cut the cake into 3 layers lengthwise.
• Spread some cherries and a layer of whipped cream on the bottom cake layer.
• Top with the second layer.
• Cover this layer with some cherries and cover with whipped cream.
• Add the third and top layer of cake.
• Garnish with the remaining whipped cream.
• Sprinkle with the grated chocolate and top with the maraschino cherries.