Elizabeth Square
- Reviews 1
Ready In: 50 mins
Serves: 25
Yields: 1 batch
Ingredients
Directions
- Cream the butter and sugar and then add the egg yolks.
- Sift the dry ingredients together, and then mix well into the creamed mixture.
- Press into a greased sponge roll tin.
- Spread this mixture with a layer of raspberry jam.
- Beat the egg whites until very stiff.
- Add the sugar, coconut and cocoa.
- Spread the topping mixture over the jam.
- Bake in an oven preheated to 350 deg F/180 C.
- Cut while warm.
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