By admin
11 June 2014

These little sponge cake squares covered in chocolate and coconut are perfect for afternoon tea.

Makes 16 Preparation: 10 min Baking: 30 min

250 ml (1 c) flour

5 ml (1 t) baking powder

pinch of salt

3 eggs, separated

125 ml (½ c) sugar

125 g butter, melted

5 ml (1 t) vanilla essence

200 g chocolate, broken into pieces

125 ml (½ c) cream

250 ml (1 c) desiccated coconut

Preheat the oven to 180 °C. Grease a loaf tin.

1 Mix the flour, baking powder and salt in a bowl.

2 In a separate bowl beat the egg whites and sugar together until soft peaks form. Fold in the butter, egg yolks and vanilla essence until combined. Add the flour mixture and fold in until smooth.

3 Pour the batter into the prepared baking tin and bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Turn out on a wire rack and allow to cool completely.

4 Cut the cake into 16 squares.

5 Put the chocolate in a heatproof bowl.

6 Heat the cream in a saucepan until almost at the boil. Pour the hot cream over the chocolate, stirring until smooth. Put the coconut in a separate dish.

7 Dip the cake squares in the chocolate then roll in the coconut to coat. Transfer to a wire rack to set.

-Hope Malau

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