Mylander Sponge

Ingredients-

Refined flour - 125gms

Icing sugar - 40gms

Eggs - 3

Cocoa powder - 40gms

Sugar syrup - 60gms

Baking powder - 2.5gms

Sugar - 150gms

Butter - 95gms

Method-

Grease a baking dish and cover the base and sides with with butter paper. In the absence of butter paper greased news paper can be used.

Separate the egg yolk from the white. In a container cream the egg yolk, cocoa powder and sugar syrup and keep aside. In another container add the egg white and sugar and beat them to make a stiff meringue. Mix the flour and baking powder and keep aside.

FOLD the cocoa mixture into the meringue after which add the flour mixture and fold it in too. Pour the batter in the greased dish and bake at 180*C

Coconut Cookies

Ingredients-

Icing sugar - 125gms

Castor sugar - 15gms

Butter - 140gms

Refined flour - 225gms

Dessicated coconut - 40gms

Custard powder - 45gms

Egg - 1

Method-

Cream the icing sugar, egg, castor sugar and butter together. Mix the flour, custard powder and dessicated coconut and keep aside. Mix together the creamed mixture and powder mixture together and refrigerate for 5-10 minutes.After which take it out shape the dough and bake it at 180*C for 10-15 minutes in a greased tray.