INGREDIENTS
500 ml sugar
4 extra large eggs
250 ml (1 cup) sunflower oil
5 ml (1 t) vanilla essence
420 g (750 ml) cake flour
15 ml (1 tbs) baking powder
3ml (½t) salt
125ml (½ cup) Milk
Chocolate Syrup
600 g (750 ml) sugar
80 g (200 ml) cocoa powder
375 ml (1½ cups) hot water
10 g butter
Desiccated coconut, for coating
METHOD
Vanilla Sponge
- Preheat the oven to 180⁰C. Grease and line a 25 x 30 cm oven tray.
- Beat the sugar and eggs together until light and fluffy.
- Add the oil and vanilla essence, and mix well.
- Sift the flour, baking powder and salt together and add to the egg mixture alternatively with the milk. Spoon the mixture into the prepared tray and bake for 30- 35 minutes
- Allow to cool and cut into squares.
- Dip cooled squares into chocolate syrup and the coat with dessicated coconut
Chocolate Syrup
- Place the sugar, cocoa, and water in a saucepan and bring to the boil while stirring.
- Remove from heat and add the butter.
