| sponge |
|
Refrigerate 1/2 hour. Cut into squares, pierce with a fork. |
| 3 egg whites |
|
beat until stiff |
Pour into lined tin. Bake in moderate oven 20 minutes or until done. Stand a few minutes, turn onto a rack. Leave overnight. |
| 1/2 cup sugar |
|
gradually beat in |
| 3 egg yolks |
|
fold in |
| 1 tablespoon cornflour |
sift |
|
fold in |
| 1 cup self-rasing flour |
| 1 teaspoon butter |
disslove |
fold through |
| 3 tablespoons boiling water |
| icing |
|
Dip squares into chocolate, then toss in coconut. |
| 500g icing sugar |
sift |
| 4 tablespoons cocoa |
| 1/2 cup boiling water |
stir in, for a smooth icing |
| 1 tablespoon butter |
| 1 teaspoon vanilla |
| 2 cups dessicated coconut |
|