By special request (lots of them actually), here is the recipe for the blackberry shrotcake

Blackberry Shortcake

For the base

125g butter, softened

½ cup sugar

1 egg

¾ cup plain flour

¾ cup self raising flour

1 egg white, lightly whisked

For the topping

1 cup blackberry jam, approximately

3 egg whites

¾ cup sugar

¾ cup desiccated coconut

Method

To make the base

Preheat oven to 160 degrees C (fan forced). Grease a Swiss Roll tin 25 x 30cm approximately, and line base with baking paper, grease over this.

Whisk the butter and sugar together until creamy, then whisk in the egg until well combined.  Fold in the combined flours with a metal spoon and mix to a soft dough.  Leave to stand 10 minutes.

On a lightly floured surface, and sprinkle dough with a little flour, then roll out to the size of the tin and fit into place.  If the dough breaks up a bit that’s ok, just piece it back together.

Brush with the beaten egg white.

To make the topping

Beat the egg whites until soft peaks form.  Gradually beat in the sugar until soft peaks form again.  Fold in the coconut.

To assemble

Spread the base with the blackberry jam.  Dollop the topping over this and then spread out evenly.

Bake for 30 minutes or until the topping is golden brown.  Leave to stand in tin until cool.

Photos show the slice in the making, before baking and the finished product.