Your Recipe Blog


Recipe by
Cook: 20 minutes


Lovely and soft.

  • Cakes:
  • 4 eggs
  • ¾ cup castor sugar
  • ½ cup oil
  • ½ cup water
  • 1 teaspoon vanilla essence
  • 1 cup cake flour
  • 2½ teaspoons baking powder
  • 2 tablespoons corn flour
  • Syrup:
  • ½ cup sugar
  • ½ cup water
  • 1 teaspoon corn flour
  • 1 small can granadilla pulp
  • Filling:
  • 1 cup of fresh cream
  • 2 teaspoons sugar

Separate egg whites and egg yellow. Beat egg whites and keep aside. Beat egg yellow and castor sugar. Add oil, water and vanilla essence and beat till smooth. Add sifted dry ingredients and fold in egg whites. Bake in greased cup cake cups for 20 minutes at 180 ºC.

Whilst cake is in the oven make a syrup by combining ½ cup of sugar and ½ cup of water together with a teaspoon of corn flour. Cook for 5 minutes and add 1 small can of granadilla pulp. Leave to cool.

Whip 1 cup of fresh cream and add 2 teaspoons of sugar. Mix 2 tablespoons of whipped cream into the granadilla mix and use to sandwich each cake. (slice each cup cake in half)

Cream the outside of the cakes with the leftover fresh cream and top with any remainder granadilla pulp and sprinkle some toasted coconut.

Delicious cake.😊

Recipe and photo: Yasmeen Ibrahim

Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5