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Bush Cuisine

INGREDIENTS – SPONGE

 

 

1 Cup

Butter at Room Temperature

1 ½ Cups

Castor Sugar

6

Eggs

4 Cups

Self-Raising Flour

½ Tbsp

Baking Powder

½ Tsp

Salt

½ Tbsp

Vanilla Essence

1 ½ Cups

Milk, Lukewarm

 

 

INGREDIENTS - SAUCE

 

 

3 Cups

Water

2 Cup

Castor Sugar

2/3 Cup

Cocoa Powder

2 Tbsp

Butter

Pinch

Salt

2 Tsp

Vanilla Essence

2 Cups

Desiccated Coconut to Roll

 

 

METHOD – SPONGE

 

-          Preheat oven to 160°C and line a baking tin with greaseproof paper

-          In a Mixer, combine butter and castor sugar until light and fluffy. Add eggs one at the time, beating well after each addition.

-          Sift flour, baking powder and salt

-          Add vanilla to milk

-          Fold dry alternatively with milk into butter mix

-          Bake for 30 minutes until a skewer inserted comes out clean

-          Allow to cool and turn out

-          Cut into 3cm squares

-          Leave to dry out slightly on a baking tray before dipping into sauce, and then roll in the coconut.

 

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