Notes:
Granadilla essence is available in Bakeware shops or you may substitute with Granadilla jelly crystals if you wish. Alternatively, you may omit it, and or replace with vanilla essence.
Total Calories: 6,473 Total Weight: 2.106 kg
8 Servings. 809 Calories Per Serving
Make your own Powdered Sugar with your coffee grinder.
1. Add 1 Tblsp (leveled) cornflour (cornstarch) into a 125 ml cup measure.
2. Pre-grind your granulated sugar in your coffee grinder.
3. Top up with your powdered sugar and level off with the back of a knife.
4. Add the contents to your food processor and whizz to blend, and voilà it's done!
Make your own Castor Sugar with your food processor:
Using ordinary sugar, run it through your food processor, with metal blade attachment on.
If you
Note: This recipe uses 2 tins, 110 g each - Total of 220 g of tinned Granadilla Pulp or two small tins.
INGREDIENTS:
CAKE:
Total Weight: 1.277 kg Total Calories: 3,401
4 extra large eggs --or-- 5 large eggs, separated
250 ml (1 C) castor sugar
2.5 ml (2.5 g) cream of tartar (optional)
125 ml (½ C) oil
125 ml (½ C) water
110 g tin Granadilla pulp
2,5 ml (½ t) Granadilla essence
560 ml (2¼ C) cake flour
15 ml (1 tbsp) baking powder
Pinch salt
Preheat oven to 180 °C.
Prepare, grease or butter your pans.
METHOD:
1. In a large bowl, whisk the egg whites with the sugar until dissolved and until you reach the soft peak stage. And the cream of tartar (optional), continue beating on high speed until stiff peaks form. Set aside.
2. Beat the egg yolks together with the oil until a creamy light yellow.
3. Add in the water, 1 tin Granadilla pulp, and the essence (optional) together and beat well.
4. Sift in the flour, baking powder, and salt.
Beat until well combined.
5. Fold your stiffly beaten egg whites into your batter, or you may zap it in, but very quickly, "in a few split seconds," - using your electric beaters - no more or you will knock out the air, which acts as your raising agent.
6. Pour out into two tins lined with buttered baking paper, of 22 cm in diameter and divide between two cake pans, equally as possible.
7. Bake cake for 25 to 30 minutes or until a skewer inserted into the center comes out clean.
ICING (FROSTING):
Total Weight: 765 g Total Calories: 2,918
INGREDIENTS: 500 g (1 small packet) icing sugar, sifted
125 g (½ block) soft butter, approximately
60 ml (4 tbsp) warm water
55 g (½ tin) Granadilla pulp
5 ml (1 t) Granadilla essence
METHOD:
1. Beat icing, butter, water, Granadilla pulp, and Granadilla essence until light and fluffy.
2. Spread half the icing on the cake, place the second cake sponge on top and spread remaining frosting on top.
GRANADILLA TOPPING: Total Weight: 64 g Total Calories: 154
INGREDIENTS:
55 g (½ tin) Granadilla pulp
5 ml (1 t) icing sugar
2,5 ml (½ t) cornflour/cornstarch
5 ml (1 t) water
METHOD:
1. Heat Granadilla pulp together with sugar in the microwave for 1 minute.
2. Mix cornstarch and water to a paste and stir into Granadilla pulp.
3. Microwave mixture until thickened.
Allow to cool down and smear on top of the cake.
Enjoy!