Description
These small, vanilla sponge cubes are dipped in chocolate and rolled in coconut, perfect for tea-time or bake sales.
Ingredients
Scale
- 4 large eggs
- 200g caster sugar
- 1 teaspoon vanilla extract
- 200g self-raising flour, sifted
- ½ teaspoon baking powder
- Pinch of salt
- 60g butter, melted
- 60g butter (for chocolate dip)
- 60ml milk
- 60g cocoa powder
- 250g icing sugar, sifted
- Pinch of salt (for chocolate dip)
- About 250g desiccated coconut
Instructions
- Preheat the oven to 180°C (350°F) and line a 23cm x 23cm square tin.
- Whisk the eggs, sugar, and vanilla until pale and thick.
- Sift in half the flour and gently fold through, then sift in the remaining flour, baking powder, and salt and fold again until just combined.
- Fold in the melted butter.
- Pour the mixture into the tin and bake for 25–30 minutes, until a skewer comes out clean.
- Cool the sponge fully in the tin, ideally letting it rest overnight.
- Cut the sponge into roughly 3cm cubes.
- Melt the butter with the milk in a bowl, then whisk in the cocoa powder until smooth.
- Add the icing sugar and salt, whisking until glossy.
- Dip each sponge cube into the chocolate sauce, then roll immediately in the coconut until fully coated.
- Set the finished ystervarkies on a wire rack for a few minutes before serving.
Notes
For added flavor, a splash of orange zest or a drop of coffee can be added to the chocolate sauce. Best eaten within a day or two, stored airtight at room temperature.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg