m.b. Foodies

(Especially for Julian)

Ingredients:

sponge cake:

1 1/4 cups plain flour

6 eggs

3/4 cup caster sugar

60g butter, melted

icing:

3 cups icing sugar

3/4 cup cocoa powder

1/3 cup boiling water

75g melted butter

desiccated coconut

Methods:

sponge cake:

1. Preheat the oven to 180 degrees

2. Sift the flour 3 times. Set aside

3. Place the eggs and sugar in the bowl of an electirc mixer and beat for 8-10 mins or until thick and pale and tripled in volume

4. Sift the flour over the egg and sugar mixture and gently fold through

5. Fold through the butter

6. Grease an 18cm square cake tin and line the base with non-stick baking paper

7. Bake for 30 mins or until the cake is springy to touch and come away from the sides of the tin. Cool on wire rack

8. Cut the cake into 6cm squares

icing:

1. Sift together icing sugar and cocoa powder, mix with boiling water and melted butter

2. Allow to set on a wire rack