Name: Granadilla ring cake
Cook time: 30 min
Total time: 30 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 250.00 g butter; 440.00 ml castor sugar; 4.00 eggs extra-large; 5.00 ml vanilla essence; 565.00 ml flour cake; 10.00 ml Baking powder; 190.00 ml cornflour; 250.00 ml evaporated milk; 110.00 g granadillas pulp; salt pinch; 250.00 ml icing sugar; granadillas pulp

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Ingredients (12)

CAKE

250.00 g	butter
440.00 ml	castor sugar
4.00	eggs — extra-large
5.00 ml	vanilla — essence
565.00 ml	flour — cake
10.00 ml	Baking powder
190.00 ml	cornflour
250.00 ml	evaporated milk
110.00 g	granadillas — pulp
	salt — pinch

ICING

250.00 ml	icing sugar
	granadillas — pulp

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Method:

Preheat the oven to 180 ºC. Spray a deep 25 cm ring cake tin with non-stick spray or grease well. Cream the butter and castor sugar until light and fluffy. Add the eggs one by one, beating well after each addition. Add the vanilla essence and mix well. Sift the dry ingredients together and add to the egg mixture, alternating with the evaporated milk. Finally add the granadilla pulp. Turn the batter into the prepared ring cake tin and bake for 25-35 minutes or until done and a testing skewer comes out clean. Cool slightly in the tin and turn out carefully on a wire rack. Sift the icing sugar and mix with just enough granadilla pulp to make a runny icing. Drizzle the icing over the cake.
Makes 1 large cake.