Ystervarkies

Ystervarkies

TOTAL TIME 50 minutes | MAKES 16 | Vegetarian 

INGREDIENTS

FOR THE SPONGE

• 6 eggs
• ⅔ cup caster sugar
• ½ cup flour
• ⅓ cup self-raising flour
• ⅓ cup cornflour

FOR THE CHOCOLATE ICING

• 4 cups icing sugar
• ½ cup cocoa powder
• 15g butter, melted Milk 1 cup

TO ASSEMBLE

• 2 cups desiccated coconut

METHOD

FOR THE SPONGE

PREHEAT the oven to 180°C. Grease a 20cm x 30cm rectangular cake tin and line the base and long sides with baking paper, extending the paper 5cm over the sides.

BEAT eggs in a bowl for 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions. 

SIFT flours twice onto a piece of baking paper. Sift flour mixture a third time evenly onto egg mixture; carefully fold flour mixture through egg mixture. 

SPREAD cake batter in the prepared pan. Bake for 35 minutes. Immediately turn cake onto a baking-paper-covered wire rack to cool.

FOR THE CHOCOLATE ICING

SIFT icing sugar and cocoa powder together in a heatproof bowl. Stir in butter and milk. Cover the surface directly with cling film and set aside until needed.

TO ASSEMBLE

CUT cake into 16 even rectangles. Place coconut into a bowl. 

PLACE a bowl of icing over a medium pot of simmering water and stir until icing is of a coating consistency. 

DIP each piece of cake in icing; allow excess to drip off. Toss in coconut until coated, then place lamingtons on a wire rack to set.

TOP TIP:  Sifting the flour multiple times aerates it, creating a very light sponge. Use a large metal spoon to fold in the flour so that you knock out as little air as possible from the whipped egg mixture.

Print Recipe

Ystervarkies

Serves: 16

Total Time: 50 minutes

Ingredients

• FOR THE SPONGE
• 6 eggs 
• ⅔ cup caster sugar 
• ½ cup flour 
• ⅓ cup self-raising flour 
• ⅓ cup cornflour 
• FOR THE CHOCOLATE ICING
• 4 cups icing sugar 
• ½ cup cocoa powder
• 15g butter, melted Milk 1 cup
• TO ASSEMBLE
• 2 cups desiccated coconut 

Instructions

FOR THE SPONGE

1

Preheat the oven to 180°C. Grease a 20cm x 30cm rectangular cake tin and line the base and long sides with baking paper, extending the paper 5cm over the sides.

2

Beat eggs in a bowl for 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions. 

3

Sift flours twice onto a piece of baking paper. Sift flour mixture a third time evenly onto egg mixture; carefully fold flour mixture through egg mixture. 

4

Spread cake batter in the prepared pan. Bake for 35 minutes. Immediately turn cake onto a baking-paper-covered wire rack to cool.

FOR THE CHOCOLATE ICING

5

Sift icing sugar and cocoa powder together in a heatproof bowl. Stir in butter and milk. Cover the surface directly with cling film and set aside until needed.

TO ASSEMBLE

6

Cut cake into 16 even rectangles. Place coconut into a bowl. 

7

Place a bowl of icing over a medium pot of simmering water and stir until icing is of a coating consistency. 

8

Dip each piece of cake in icing; allow excess to drip off. Toss in coconut until coated, then place lamingtons on a wire rack to set.

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