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Passionfruit Cake
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250g | butter, softened |
1 cup (220g) | caster sugar |
3 | eggs, separated |
2 cups (300g) | SR Flour |
¾ cup (180ml) | buttermilk |
¼ cup (60ml) | passion fruit pulp |
Pre-heat oven to moderate. Grease and lightly flour 20cm round tin, tap out any excess flour. Beat butter and sugar in a small bowl with electric mixer until light and fluffy, beat in egg yolks, one at a time, beat until well combined. Transfer mixture to large bowl, stir in half the sifted flour and half the buttermilk, then stir in the remaining flour and buttermilk and passionfruit pulp. Beat egg whites in clean small bowl with electric mixer until soft peaks form. Fold into cake mixture in two batches. Spread mixture into prepared tin. Bake in moderate oven, for about 50 minutes or until cooked. Stand for 5 minutes before turning onto covered rack to cool. Ice only on top with passionfruit icing.
Note: for passionfruit icing make a plain white icing and add passionfruit pulp to taste (either fresh from a passionfruit or from a tin).
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