Nope, I have no idea where the name French Chew comes from either! This was a new traybake to me. I don’t remember ever eating French Chew. I don’t remember ever baking French Chew. But the recipe looked interesting, so I thought I’d give it a go. Now, having no real point of reference to compare it to (and my internet searching proved fruitless), I therefore have to assume that this is an accurate representation of French Chew.
So, French Chew is a soft sponge base, topped with a thin layer of coconut meringue. That’s it. Pretty simple and straightforward. Also pretty tasty.
I made mine in a square tin, but you could easily make it in a round cake tin as well. Just remember that if your tin is smaller than my 8 inch square tin, it make take a little longer to bake.
2oz/55g/½ stick butter
2oz/55g/¼ cup sugar
1 egg yolk
1 tbsp milk
3oz/75g/¾ cup plain flour/all-purpose flour
½ tsp baking powder
1 egg white
2oz/55g/¼ cup brown sugar
2oz/55g/½ cup desiccated coconut
1. First of all, make the base. Cream the butter and sugar together until light and fluffy. Beat together the egg, egg yolk and milk, then mix half this mixture in with the butter and sugar.
2. Beat in the rest of the egg mixture with a little of the sieved flour and baking powder.
3. Fold in the remaining flour, then spoon the cake mix into a lined traybake tin, no larger than 8″ square.
4. To make the topping, whisk the egg white until you get stiff peaks, adding the sugar a spoonful at a time. Then fold in the coconut lightly.
5. Finally, spread the meringue mix (carefully) over the cake base.
6. Bake at 350F/180C for 25-30 minutes.
7. Lift out of the tin and cool on a wire rack. Then cut into squares and enjoy!
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