250 g softened butter
1 cup castor sugar
3 eggs separated – beat whites until stiff peaks
2 cups self-raising flour
3/4 cup buttermilk
1/4 cup passionfruit pulp
Preheat oven to 180°C (160°C fan assist) grease a bundt baking tin or a silicon mould.
Beat butter and sugar until light and fluffy 3 to 4 mins, add egg yolks 1 at a time beating after each addition.
Stir in half the sifted flour and ½ of the buttermilk with a spatula until combined then stir in remaining flour, buttermilk and granadilla pulp and continue combining.
Fold in stiff egg whites in 2 batches.
Spread mixture into prepared tin.
Bake for 40 to 45 mins or until a skewer comes out clean.
Cool cake and glaze.
1½ cups sifted icing sugar,
1/4 cup passionfruit pulp,
1 teaspoon lemon juice.
Over a small saucepan of boiling water place a mixing bowl and stir together the pulp, lemon juice and icing sugar until the desired consistency.
Prepared, tried and tested by: Gail Haselsteiner
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