You will need
3 jumbo or extra-large eggs at room temperature
½ cup (125 g) butter, melted
¼ cup (60 ml) canola oil
1 cup (250 ml) fresh full cream milk, warmed
1 x 600 g Ina Paarman’s Vanilla Cake Mix
½ cup (125 ml) granadilla pulp
2 T (30 ml) freshly squeezed lemon juice
1 x 250 g Ina Paarman’s Vanilla Icing Kit
2 T (30 ml) granadilla pulp
2 T (30 ml) lemon juice
lemon zest from 1 lemon
Adjust oven rack to the middle position.
Preheat oven to 180°C. Butter a 24 cm x 30 cm x 5 cm rectangular pan and line it with baking paper.
Beat eggs. Slowly add melted butter and oil and beat for 1 minute.
Add warmed milk and beat in.
Add dry ingredients. Fold in by hand using a spatula until half blended.
Add granadilla pulp and lemon juice and stir in until well blended.
Scrape mixture into prepared pan. Level the top. Bake for 25 – 30 minutes.
Cake is done when a thin bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.
Cool cake in the pan for 10 minutes. Turn out onto a cooling rack. Do not ice until the cake is cold.
Lemon Water Icing
Mix Icing with granadilla pulp and lemon juice until the icing is a thick dropping consistency. You might have to add a little water or use a little less lemon juice.
Spoon and spread, with a small off-set palette knife, over cake.
Cut into squares. Sprinkle with lemon zest while icing is still runny.
Leave to stand for an hour or two to give the icing time to firm up.