Elizabeth Square

1. 1

   Cream the butter and sugar and then add the egg yolks.

2. 2

   Sift the dry ingredients together, and then mix well into the creamed mixture.

3. 3

   Press into a greased sponge roll tin.

4. 4

   Spread this mixture with a layer of raspberry jam.

5. 5

   Beat the egg whites until very stiff.

6. 6

   Add the sugar, coconut and cocoa.

7. 7

   Spread the topping mixture over the jam.

8. 8

   Bake in an oven preheated to 350 deg F/180 C.

9. 9

   Cut while warm.

No additional tips available.