Granadilla Cake (21.08.08)

4 Eggs
¾ cup castor sugar
½ cup oil
½ cup oil
1 cup flour
2 Tbsp corn flour
2 ½ baking powder
1 tsp vanilla essence
Toasted 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. Bake at 180 for 15 â€“ 20 minutes (makes 24 cup cakes).
To assemble sauce:
1 cup sugar
1 cup water
2 tsp corn flour
Yellow 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 3Tbsp 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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