Granadilla Butter Cake

CREDITS

ReyHana Sayed on fb

INGREDIENTS

Makes 1 two-layer cake

125 g butter or margarine, softened
250 ml (210 g) castor sugar
4 extra-large-eggs, separated
5 ml vanilla essence
45 ml granadilla pulp
500 ml (280 g) cake flour
10 ml baking powder
1 ml salt
120 ml milk
80 ml water
5 ml cream of tartar

Granadilla butter icing
125 g butter or margarine, softened
375 ml (200 g) icing sugar
45 ml granadilla pulp
5 ml vanilla essence

METHOD

1. Cream butter and sugar together. Add egg yolks, one at a time, beating well after each addition until light and creamy. Add essence and granadilla pulp.
2. Sift flour, baking powder and salt together. Add to egg mixture, alternately with milk and water.
3. Beat the egg whites, with the cream of tartar, until stiff peak stage. Fold in lightly into the creamed mixture.
4. Turn out into two greased 20 cm round cake pans. Bake in a preheated oven at 180 °C for 30 – 35 minutes. Leave in pans for a few minutes before turning out onto a wire rack to cool.
5. Granadilla butter icing: Cream butter and icing sugar together. Add remaining ingredients and mix to a smooth spreadable consistency. Use half of the icing to sandwich the two cake layers together. Ice the top of the cake with remaining icing

INFO & TIPS

ReyHana Sayed I would add a tablespoon or two of cream cheese and some granadilla pulp to the icing recipe about...

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