Elizabeth Square

Directions

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.