Triple Delight Passion Cake

I love browsing thru cook books and food magazines, just going through them keeps me happy and so energised. Of course, the downfall for me will be this itchy feelings of wanting to try making them. I found this scrumptious triple layer cake from one of the magazines I bought recently. Going thru the list of ingredients .... hmmmmmmm it looks so tempting and I wonder how it will turn out. Decided to give it a go and after sharing the final cake with some friends, the verdict received was a SUCCESS!! Specially for Shidah and to all my beloved family and friends, here's the recipe:-



Ingredients:-
For the Cake
150 ml vegetable oil
300 gm self raising flour
1 tsp ground cinnamon
1 tsp baking powder
300 gm caster sugar
2 eggs
2 egg whites
2 medium size over-ripe bananas, mashed
140 gm carrots, grated
400 gm can of crushed pineapple, drain in a sieve and reserve the juice
1/2 cup of pineapple juice
100 ml fresh milk
1 tsp vanilla essence

For the Icing
200 gm philadelphia cream cheese (softened)
100 gm butter (softened)
100 gm icing sugar
1 tsp vanilla essence

For the Drizzle
170 gm - 1 can of passion fruit pruit pulp in syrup
30 gm caster sugar

Method:
1. Heat oven to 180C. Oil and line the bases of 3 x 20 cm round baking tin with parchment paper.
2. Sieve together the flour, baking powder and cinnamon and set aside.
3. In a mixing bowl, add half of the sugar and oil and beat till combine. Add the 2 whole eggs one at a time and beat till well incorporated. Add crushed pineapple, grated carrot, mashed bananas, milk, pineapple juice, vanilla essence and mix well.
4. In another bowl, beat the egg whites till stiff and add the remaining sugar and beat till it forms stiff peak and shiny.
5. Add the flour mixture into the fruit mixture and mix well until smooth and lump free.
6. Fold in the egg white mixture into the cake batter until fully incorporated.
7. Divide the cake batter evenly between the tins and bake for 25 minutes until risen and a skewer comes out clean. Swap the position of the tins after 20 minutes and continue to bake further 5 minutes. Cool the cake completely before assembling it.

For the Drizzle
1. Pour the passion fruit pulp in a small pan and add sugar. Cook under medium heat until it bubbles and thicken.

For the Icing
1. Beat the cream cheese and butter until smooth. Add the icing sugar and vanilla essence and beat till creamy and ready to spread.

Assembling the cake
1. Poke the cakes with skewer and drizzle some of the passion syrup. Spread the icing over the two cakes and sandwich them together. Add the top with the third cake and drizzle with the remaining passion syrup.

Happy Baking and hope you like the cake. Luv Nxx