CAKE 2 extra-large eggs 250 ml (1 Cup) sugar 15 ml (1 T) mayonnaise 500 ml (2 Cup) cake flour 10 ml (2 t) baking powder pinch of salt 5 ml (1 t) vanilla essence 250 ml (1 Cup) boiling water 1 can (115 g) granadilla pulp
ICING 100 g white chocolate, broken into squares 25 ml (5 t) granadilla pulp
Line the bottom of a microwave-proof ring with paper towels.
CAKE Whisk the eggs, sugar and mayonnaise. Sift together the dry ingredients and stir into the egg mixture with the vanilla essence.
Add the boiling water and granadilla pulp and mix well. Turn the batter into the prepared container.
Place on an inverted saucer or microwave stand and microwave on 100 per cent power (high) for 6-7 minutes or until the cake just begins to shrink from the side of the container and is springy to the touch.
Leave the cake to cool in the container then turn it out onto a cake platter.
ICING Melt the chocolate in the microwave oven and stir in the granadilla pulp. Spoon the mixture over the cake.
VARIATION: MOCHA CAKE Substitute 20 ml (4 t) coffee powder for the granadilla pulp in the cake.
Omit the granadilla pulp in the icing and add 25 ml (5 t) plain yoghurt and 1 ml (¼ t) coffee powder. Or decorate the cake with caramel condensed milk.