Granadilla and yoghurt sponge cake
|3/4 cup||granadillas — pulp|
|1 tsp||vanilla — essence|
|1 cup||yoghurt — low fat|
|2 cup||flour — self-raising|
|4 cup||icing sugar|
|1 cup||granadillas — pulp|
Preheat oven to 160ºC
Grease a cake tin, either a bundt, loaf or round, otherwise line 2 cup cake trays with paper casings.
Beat the sugar and eggs until light, fluffy and doubled in volume.
Add the remaining ingredients and fold through.
Pour into the cake tin or fill the cup cake casings 3/4 of the way and bake for 15 min for cup cakes and 50-60 min for a large cake – to test whether it’s ready, insert a skewer into the centre of the cake, if it comes out clean then it’s done.
Let the cake cool completely before sliding a knife around the edges and easing it out.
Allow the baked goods to cool thoroughly before icing.
Sift the icing sugar into a mixing bowl, add the pulp and mix until you have a smooth and thick granadilla icing.