Granadilla and yoghurt sponge cake

10-12 servings Prep: 15 mins, Cooking: 50 mins

By Food24 June 25 2013
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

2 cup sugar
4 eggs
3/4 cup granadillas — pulp
1 tsp vanilla — essence
1 cup yoghurt — low fat
2 cup flour — self-raising
ICING:
4 cup icing sugar
1 cup granadillas — pulp
Tap for ingredients
Tap for ingredients

Method:

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.

Icing:

Sift the icing sugar into a mixing bowl, add the pulp and mix until you have a smooth and thick granadilla icing.

Spoon over cake/cupcakes and devour.

Reprinted with permission of Undomestikated. To see more recipes, click here.



Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.