Name: Granadilla Chiffon Cake
Ingredients: 565 ml Cake Flour; 15 ml Baking Powder; 375 ml Castor Sugar; 5 ml Salt; 5 Egg Yolks; 250 ml Granadilla Pulp (strain 12 granadillas through a sieve, add two unstrained granadillas for the pips); 250 ml Egg White; 3 ml Cream of Tartar; 150 g Butter (room temperature); 300 g Icing Sugar; 30 ml Granadilla Pulp

Chiffon Cake:

565 ml Cake Flour

15 ml Baking Powder

375 ml Castor Sugar

5 ml Salt

5 Egg Yolks

250 ml Granadilla Pulp (strain 12 granadillas through a sieve, add two unstrained granadillas for the pips)

250 ml Egg White

3 ml Cream of Tartar

Buttercream:

150 g Butter (room temperature)

300 g Icing Sugar

30 ml Granadilla Pulp

Preheat oven to 160°C.

Prep your chiffon cake tin (do not grease the sides of the tin).

Sift dry ingredients at least 3 times.

Mix egg yolks, oil and add 200ml of the granadilla pulp.

Add granadilla mixture to dry ingredients, adding more granadilla to create a loose batter.

Whisk egg whites until stiff.

Pour egg yolk batter over egg whites and fold in until blended.

Pour into chiffon tin.

Bake for approx. 1 hour 15 minutes until baked through. Start 75min timer

Remove from oven and turn tin upside down to cool.

Cover in prepared buttercream or serve dusted with icing sugar.