Total Time
50mins
Prep 30 mins
Cook 20 mins

From the 1965 WDFF cookbook...

Ingredients Nutrition

Directions

  1. Cream the butter and sugar and then add the egg yolks.
  2. Sift the dry ingredients together, and then mix well into the creamed mixture.
  3. Press into a greased sponge roll tin.
  4. Spread this mixture with a layer of raspberry jam.
  5. Beat the egg whites until very stiff.
  6. Add the sugar, coconut and cocoa.
  7. Spread the topping mixture over the jam.
  8. Bake in an oven preheated to 350 deg F/180 C.
  9. Cut while warm.

Reviews

(1)
Most Helpful

YUM! This slice is delicious! I stuffed up the instructions for the topping by not beating the eggs & thought it might have been doomed but the slice still tastes absolutely luscious albeit with a crunchy topping ;) I really like this slice & intend on making it properly many a baking day. Thanks Missy :)

delnz99 May 29, 2006

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