INGREDIENTS
250 ml (1 c) CLOVER full cream milk
60 ml (4 tbsp) oil
60 ml (4 tbsp) granadilla pulp
4 eggs
375 ml (1½ cup) castor sugar
530 ml (2 cups + 2 tbsp) cake flour
10 ml (2 tsp) baking powder
pinch of salt
2,5 ml (½ tsp) vanilla essence
extra CLOVER Farmstyle butter for greasing
BUTTER ICING
125 g (¼ block) CLOVER Farmstyle butter
500 g (4 cups) icing sugar sifted
2,5 ml (½ tsp) vanilla essence
30 ml (2 tbsp) granadilla pulp
Method
Preheat the oven to 180 °C.
Heat the milk and stir in the oil and the granadilla pulp. Set aside.
Use an electric mixer and beat the eggs until light yellow in colour. Add the castor sugar bit by bit. Beat until puffy and light yellow in colour – about 10 minutes.
Sift the cake flour, baking powder and salt together.
Stir the flour mixture and the milk mixture into the egg mixture alternately, and stir until a batter forms.
Stir in the vanilla essence.
Grease two round cake tins with a diameter of 20 cm with butter, and line with baking paper.
Divide the batter as evenly as possible between the cake tins.
Bake for 25 minutes, or until the testing skewer emerges clean.
Let the cakes cool inside the cake tins, and then turn out onto a cooling rack to cool down completely.
BUTTER ICING
Use an electric mixer and cream the butter until light yellow in colour.
Add the icing sugar little by little while stirring constantly.
If the icing sugar stiffens too much, add a bit of granadilla pulp.
Also add vanilla essence. Keep on stirring until the icing sugar is creamy.
Place the one cake layer on a suitable cake plate. Spread half of the butter icing on it.
Place the other cake on top and spread the remaining icing over it.
Serve sliced.
CLOVER INGREDIENTS USED IN THIS RECIPE
