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Ingredients
| salted butter: 0.25 lb |
| baking powder: 1 tsp |
| eggs: 2 (yolks) |
| all-purpose flour (unsifted): 1 1/2 cups |
| granulated sugar: 1/2 cup |
| unsweetened cocoa powder (sifted): 1 Tbl |
| raspberry jam |
| eggs: 2 (whites) |
| granulated sugar: 1 cup |
| coconuts (shredded): 1 cup |
| unsweetened cocoa powder (sifted): 1 Tbl |
Elizabeth Square
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
1 serving(s)
Tags
- 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.