Ingredients
- 3 oz (75 g) soft butter
- 1¼ oz (35 g) caster sugar
- 2 eggs, separated
- 5 oz (150 g) plain flour
- 1 tsp baking powder
- 6 oz (175 g) raspberry jam
For the Topping
- 4 oz (115 g) caster sugar
- 1¼ oz (35 g) desiccated coconut
How to Make It
- Preheat the oven to 180°C (350°F), Gas mark 4. Line the Swiss roll tin with baking parchment.
- Place the butter in a bowl and beat until soft, then add in the caster sugar, then the egg yolks (keep the whites for the topping).
- Sift in the flour and baking powder and bring together to form quite a dry, crumbly dough. Spread out in the lined tray and press down to even it out. Spread the raspberry jam over the top.
- Using a hand-held electric beater, whisk the sugar for the topping and the egg whites until they hold stiff peaks, then fold in the coconut and spread over the jam, being careful not to disturb the jam
- Bake in the oven for 25–30 minutes until light golden and crisp on top.