Elizabeth Square
From the 1965 wdff cookbook...
Steps
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.
Ingredients
butter, baking powder, egg yolks, flour, sugar, cocoa, raspberry jam, egg whites, coconut