“From the 1965 WDFF cookbook...”
READY IN:
50mins
SERVES:
25
YIELD:
1 batch
UNITS:
US

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.

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