Base
100g (4oz) butter
1/4 c sugar
3 egg yolks
2 tbsp milk
1 tsp vanilla
2 c flour
1 1/2 tsp baking powder
1/2 c jam
Topping
3 egg whites
3/4 c sugar
3/4 c coconut
Base – Cream butter and sugar, add egg yolks and milk. Add sifted dry ingreds. Press into sponge roll tin. Spread on jam.
Topping – Beat egg whites till stiff, slowly add sugar while beating. Beat till stiff. In a bowl place the coconut, to this add egg white mix, fold all together. Spread over slice.
Bake 180C 25-30 mins. Cool. Slice.
Lemon Louise slice – use 1 c lemon curd for the filling, a delicious alternative to jam.