Ingredients:
10-11 granadilla to make 180ml granadilla juice divided
110ml oil
140g yolks (7)
300g sugar (set aside 2 Tbsp)
200g flour
40g maizena
15g baking powder
Pinch of salt
300g egg white (around 9)
½ tsp cream of tartar
Method:
Briefly liquidize the pulp of around 10 granadilla. Strain out the seeds. You need 180ml for the cake and at least 5 Tbsp for the buttercream.
Whisk together the oil, yolks and 180ml granadilla juice.
Sift together the 300g sugar, flour, maizena, baking powder and salt. Whisk into your yolk mixture.
In a separate, clean bowl, whisk the whites and cream of tartar till frothy.
Add in the reserved 2 Tbsp of sugar and whisk just till it starts stiffening.
Fold above meringue into the flour and yolk mixture.
Bake in a chiffon tin on 150°C for 55 minutes.
When done, invert your tin and stand it up on a funnel. Leave till cold.
Buttercream
Ingredients:
170g butter
1 ½ cup icing sugar
5 Tbsp granadilla juice
¾ cup fresh cream
Method:
Whisk butter till pale.
Gradually add in the icing sugar.
Add in the granadilla juice.
With the mixer running, slowly add the cream.
Very gently cut your cold cake out of the tin. Split it in half. Divide your buttercream between the middle and top of the cake.
If you like tart desserts drizzle more granadilla pulp over your icing when assembling.