Granadilla Cake
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INGREDIENTS
4 Eggs¾ cup castor sugr½ cup oil½ cup water1 cup flour2 tablespoon corn flour2 ½ baking powder1 teaspoon vanilla essenceToasted coconut
Decorate:500ml fresh cream
METHOD
Beat egg whites until stiff. Beat together egg yolks and sugar until light & fluffy (in another bowl). Add oil gradually. Add water gradually. Beat in the sifted flour, corn flour and vanilla fold in the egg whites and baking powder. Pour into greased cup cake pan or any pan of choice. Bake at 180 for 15 – 20 minutes (makes 24 cup cakes). To assemble sauce: 1 cup sugar1 cup water 2 teaspoon corn flourYellow food colouring 1 tin granadilla pulp or 5 fresh ones Method:Cook above ingredients until it thickens and becomes glassy. Remove from heat and add granadillas. Leave to cool. To assemble cake:Mix together 1 cup of fresh cream and 3 tablespoon of cold sauce. Slice cake in ½ spoon some of this granadilla slice cake in ½ and sandwich together. Spread granadilla cream onto side of cake and roll in toasted coconut, turn cake over. Spread granadilla sauce on top of cake and pipe fresh cream along the edge of each cake.
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