Oven@ 160C Beat the first quantity of white sugar with butter until creamy. Mix in the egg yolks and then add flour, BP and essence. Press this mixture into 2 med sponge roll tins, lined with baking paper or into large, lined roasting tin. Spread raw base with raspberry jam. Using a clean beater, beat egg whites to soft peaks then beat in the second measure of sugar until mix forms a glossy meringue. Fold in coconut and spread over jam base. Bake for about an hour until crisp and golden. Cut into pieces while warm. Make 40 pieces, store in airtight container.
aceyshot,
Oct 26, 10:42am
thank u thank u
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