Ingredients

Ingredients

• 200 grams of Flour
• 6 grams of Baking Powder
  
  
• 50 grams of Sunflower Oil
• 100 grams of Granulated Sugar
• 1 teaspoon of Vanilla Extract
• 4 Egg Yolks*
  
  
• 220 grams of Pineapple OR Mango OR Strawberry Puree
• Optional: Food Colouring
  
  
• 20 grams of Granulated Sugar
• 6 Egg Whites*

*Make sure this ingredient is at room temperature.

Tools

What you'll need

• 2 Cake Pans (⌀15 cm) OR 1 Cake Pan (38,7 cm x 26 cm x 1,9 cm)
• Baking Paper
• Silicone Spatula
• 3 Big Mixing Bowls
• Whisk Attachment(s)
• Electric Mixer
• (Stick)Blender

Method

Method

1. Preheat your oven to 160 degrees Celsius.
2. Blend the fruit and sift the fruit puree to remove any seeds, if necessary.
3. Prepare your cake pan by making sure the bottom is covered with baking paper. NOTE: Do not butter or grease your cake pan.
4. Mix together the flour and baking powder.
5. In a separate bowl mix together the egg yolks, oil, larger amount of sugar and vanilla extract and fruit puree. NOTE: Add in food colouring if you'd like.
6. Add this mixture to the flour and baking powder mixture and mix well.
7. Clean your mixing bowl and whisk attachment with a little bit of lemon juice and a paper towel.
8. Add in your egg whites and whip them up.
9. Once they start to increase in volume and have become whiter add in the smaller amount of sugar slowly and keep whipping until you've got stiff peaks.
10. Add the whipped egg whites into the cake mixture in three additions and fold in gently.
11. Bake the cake for 15-20 minutes, make sure to check whether they are done. NOTE: You can check this by inserting a knife or toothpick, if it comes out clean your cake is done.
12. Let the cake cool completely.
13. Once cool remove the cake from the cake pan.

Used in

Used in the Following Recipes: