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
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 °Cup 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...