Method
Sponge cake:
- Boil the milk and oil together. Allow to cool
- Pre-heat oven to 180°C and grease or line a square baking tin sized 22 x 22 x 4cm.
- Beat the eggs and sugar together until light and creamy. The mixture should be pale and thick. Add the vanilla.
- Sift together the flour, baking powder and salt over the egg mixture.
- Fold the milk-and-oil mixture and the flour mixture alternately into the egg and sugar mixture and mix gently.
- Spoon batter into pan and ensure that the batter is evened out.
- Bake for about 25 minutes until done.
- Turn out and leave to cool down completely, preferable overnight (warm, oven-fresh cake crumbles too much), before cutting into squares that measure about 3 cm by 3 cm.
Syrup:
- Mix the sugar, cocoa and boiling water in a saucepan.
- Heat the mixture over medium heat to boiling point, while stirring continuously. Boil for 2 minutes.
- Add butter. Turn heat down until it is just enough to keep the syrup warm.
To make the ystervarkies:
Dip the cake blocks into the syrup, leave to drip out for a few minutes on a wire rack and then roll the blocks in coconut.