Granadilla butter cake (05.11.15)

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

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

METHOD
*Cream the butter and sugar together.
*Next, add yolks; one at a time, beating well after each has been added, until it is light and fluffy.
*When fluffy, add the vanilla essence and granadilla pulp.
*Sift flour, baking powder and salt together,
*Than, add the egg mixture, alternately with milk and water.
*Beat the egg whites with cream of tartar, until stiff peak stage, and fold in lightly into the creamed mixture.
*Turn out into 2 greased 20cm round cake pans.
*Baked in a preheated oven at 180 degrees for 30 minutes.
*After removing from the oven and leaving to cool you may ice your cake.
*Don’t forget to place some of the granadilla pulp on the top of the cake, also because its summer you can add some flowers to make it look pretty I added a few pulmerias which are my favorite

COURTESY : SISTER ZAINAB DOCRAT..
SPICY FUSION KITCHEN www.spicyfusionkitchen.com

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