Thursday, 25 February 2016

Granadilla butter cake

Granadilla butter cake

125 g butter or margarine, softened
250 ml (210 g) castor sugar
4 extra-large-eggs, separated
5 ml vanilla essence
500 ml (280 g) Snowflake Cake Wheat Flour

10 ml Snowflake Baking Powder
1 ml salt
125 ml milk
80 ml water
45 ml granadilla pulp
5 ml cream of tartar

Granadilla butter icing
100 g butter or margarine, softened
500 ml (250 g) icing sugar, sifted
30 ml granadilla pulp

1. Cream butter and sugar together. Add egg yolks, one at a time, beating well after each addition until light and creamy. Add essence.
2. Sift flour, baking powder and salt together. Add to egg mixture, alternately with milk, water and granadilla pulp.
3. Beat the egg whites, with the cream of tartar, until stiff peak stage. Gently fold into the creamed mixture.
4. Spoon mixture into two greased 20 cm round cake pans. Bake in a preheated oven at 180°C for 25-30 minutes. Leave in pans for a few minutes before turning out onto a wire rack to cool.

Icing: Cream butter and icing sugar together. Add granadilla pulp and mix to a smooth, spreadable consistency. Sandwich cake layers with half of the icing. Use remaining icing to ice top of cake. Drizzle with extra granadilla pulp.

@ Snowflake

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