Ingredients
| 5-3/4 lb. | self-rising flour | | 1-3/4 lb. | butter, room temperature | | 14 oz. | white sugar | | 1 | egg yolk | | 1 tbsp. | water | | Raspberry jam |
Cake
| 1-1/3 lb. | butter (room temperature) | | 1-1/3 lb. | white sugar | | 2-1/4 lb. | self-rising flour | | 2 tbsp. | milk | | 1/2 tsp. | vanilla | | 2 | eggs | | Strawberry frosting | | Shredded coconut |
2 Recipe Reviews
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yes it is wonderful with a nice hot cuppa for afternoon tea... yummy...★ℒℴѵℯ★
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yes it is wonderful with a nice hot cuppa for afternoon tea... yummy...★ℒℴѵℯ★
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Instructions
Cream butter and sugar. Blend egg yolk with water; mix with butter and sugar mixture. Blend in flour. Roll out very thin. Line a grease lamington tin with half of the pastry. Prick well and spread with a good layer of raspberry jam.
Cake:
Cream butter and sugar. Beat in eggs. Fold in flour, then milk and vanilla. Pour this mixture into the pasty case, making a slight hollow in the center. Roll out the remaining half of the pastry; spread with raspberry jam. Place on top of cake with jam side face down.
Bake in moderate oven 180ºC/350ºF for 35-40 minutes, or until pastry is browned and sponge cake is done. Turn onto a wire rack to cool. When cold frost with strawberry flavoured pink frosting, then sprinkle with shredded coconut.
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