INGREDIENTS
Cake
• 1 cup (250 ml) Clover full-cream milk
• 4 tablespoons (60 ml) oil
• 4 tablespoons (60 ml) granadilla pulp
• 4 eggs
• 1½ cup (375 ml) castor sugar
• 2 cups + 2 tablespoon (530 ml) cake flour
• 2 teaspoon (10 ml) baking powder
• pinch of salt
• ½ teaspoon (2,5 ml) vanilla essence
• extra Clover Farmstyle butter for greasing
Butter Icing
• ¼ block Clover Farmstyle butter
• 4 cups icing sugar sifted
• ½ teaspoon (2,5 ml) vanilla essence
• 2 tablespoons (30 ml) granadilla pulp
Method
Cake
1. Preheat the oven to 180 °C.
2. 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.
3. 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.
4. Stir the flour mixture and the milk mixture into the egg mixture alternately, and stir until a batter forms.
5. Stir in the vanilla essence.
6. 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.
7. 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
8. Use an electric mixer to cream the butter until light yellow in colour.
9. 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.
10. Keep on stirring until the icing sugar is creamy.
11. Place 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 and granadilla pulp over it. Serve sliced.
