PASSION FRUIT POPPYSEED MOIST CAKE 🎂 🥮
INGREDIENTS
2 cups self-raising flour (sifted)
4 jumbo eggs separated
1tsp cream of tartar
2 TSP baking powder
1 cup tap water
1 cup caster sugar
1tsp novelette (optional)
1 TSP passion fruit essence
⅓ cup grated lemon rind
1 cup sunflower oil
Pinch of salt
⅓ cup poppy seed
Passion fruit sauce for filling
METHOD
In a mixing bowl mix egg yolks, essence, sugar, & oil (novelette optional) for 5 mins or until creamy and light.
Fold in flour, baking powder, cream of tartar, salt, lemon rind, poppyseed
Fold in beaten egg white into the dough, fold in water
Pour into 3 sprayed 7-inch round pans
Bake at @180 °c for 20 mins or until a skewer comes out clean & let cakes cool off for 5 mins
Remove from pan & put into freezer 15 mins for firming up
Speed sauce the buttercream on each layer & cover with the remaining buttercream
Garnish with cherries & passion fruit sauce 😋
BUTTERCREAM
1 TSP lemon essence
2 cups icing sugar (sifted)
3 tbsp warm water
150 g margarine
1tsp pure butter
METHOD
Mix all ingredients into a stand mixer or handheld electric mixer, & mix until soft & light.
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