Jack's Granadilla Cake

1½ cups (375 ml) cake flour 2 tsp (10 ml) baking powder a pinch of salt 1 cup (250 ml) caster sugar 3 large eggs, separated 1/3 cup (80 ml) sunflower oil or vegetable oil 80 ml milk 100 ml fresh granadilla pulp [passion fruit], seeds and all

For the icing: 2 T (30 ml) soft butter the pulp of a large granadilla icing sugar (about 2 cups; 500 ml) a little freshly squeezed lemon juice extra granadilla pulp, for drizzling

Heat the oven to 180°C. Grease and line the bases of two 21-cm cake tins with buttered baking paper.

Sift the flour, baking powder, salt and half the caster sugar (1/2 cup) into a large bowl. In a separate bowl, lightly whisk together the egg yolks, oil, milk and granadilla pulp. Tip the egg mixture into the dry ingredients and stir well. In a new, spotlessly clean bowl, whisk the egg whites until stiff (but not dry). Add the caster sugar in batches and continue whisking until thick and glossy. Stir a big blob of egg white into the cake batter to loosen the mixture, and then, using a metal spoon, gently fold in the remaining egg white.

Pour the mixture into the prepared cake tins and bake at 180° C for 25-30 minutes, or until the mixture is pulling away from the sides of the tin and a skewer comes out clean. Immediately turn onto a cake rack, remove the rings and bases and peel off the baking paper. Allow to cool completely.

To make the icing, combine the butter and granadilla pulp. Work in the icing sugar, in batches, adding enough lemon juice to make a spreadable icing.

Sandwich the two halves of the cake together with half the icing, and spread the rest over the top. If you like, you can drizzle more fresh granadilla pulp over the top.

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