125 g butter
1 egg
1 tsp BP
1 dessertspoon cocoa
125 g sugar
175 g flour
Pinch salt
Few drops vanilla essence
Mix and bake in moderate oven 20 minutes in sponge roll tin.
When cold, spread with raspberry jam and topping.
Topping:
125 g butter
50 g sugar
Add tsp gelatin dissolved in 3 tblsps boiling water.
Add pinch of cream of tartar and vanilla essence.
Beat till thick and creamy and spread on cake.
When set, ice with chocolate icing.