|vanilla essence — or extract
|smooth apricot jam
|3 – 4 x 250 ml
|food colouring — of your choice
|desiccated coconut — to coat the cake squares
|jelly — 1 packet of jelly to 1 cup of water and let it set
Preheat the oven to 180°C. Spray a deep baking tray with cooking spray or grease with butter and sprinkle with a little flour.
SPONGE CAKE: Add the castor sugar and eggs to a mixing bowl and beat for about 4 – 5 minutes. Start adding the oil little by little to the egg mixture while beating.
Next add the vanilla essence, milk, flour, baking powder and salt. Stir all the ingredients until well combined. Give the batter one last beat to make sure that everything at the bottom of the bowl has combined with the mixture.
Pour the mixture into the prepared baking tray. Swipe a toothpick through the batter to get rid of any bubbles that may have formed.
Bake for 30 minutes in the preheated oven. Test the cake with a toothpick to make sure that it’s baked completely – if pressed into the centre, the toothpick must come out clean.
Let the cake cool for 5 minutes in the baking tray, then turn it out on a cooling rack to cool completely. Once cool, cut off the edges of the cake neatly and cut the cake into small squares.
COATING: In a mixing bowl whisk the apricot jam and boiling water together. Divide the mixture into three separate mixing bowls. Add a few drops of food colouring to each bowl. (You can use three different colours, or only one colour if you prefer.)
Dip a cake square into a jam mixture and then coat with coconut. Continue until all the cake has been dipped and coated.
DECORATION: With a piping bag, pipe the cream onto the cakes and decorate as desired.
Recipe extract from Fatima Sydow’s new cookbook – Cape Malay Cooking: My Story, My Heritage.