The ultimate tin-filler - loved by Kiwis of all ages.

Ingredients

• 100 grams butter, softened
• 1 cup caster sugar
• 3 eggs, separated
• 2 tablespoons milk
• 1 teaspoon vanilla essence
• 2 cups self-raising flour
• ½ cup red jam (raspberry, plum or currant)
• ¾ cup desiccated coconut

Method

1. Preheat the oven to 180ºC. Grease and line a standard 24cm x 30cm Swiss roll tin.
2. Beat together the butter, ¼ cup caster sugar, egg yolks, milk and vanilla essence until well mixed. Gently stir in the flour.
3. Spread the mixture into the prepared tin. Spreak the jam evenly over the base.
4. In a clean bowl, whisk the egg whites until stiff but not dry. Beat in the remaining caster sugar until the mixture is thick and glossy. Fold in the coconut and spread over the slice.
5. Bake in the preheated oven for 25-30 minutes. Cool in the tin before removing to a board to slice into squares. Store in an airtight container.