WHOOPEE PIES

Makes about 24

Ingredients:

125ml (½ cup) butter, softened

185ml ( cup) caster sugar

5ml (1 tsp) vanilla essence

2 extra-large eggs

180g (1½ cups) cake flour

85ml ( cup) cocoa powder

5ml (1 tsp) bicarbonate of soda

2.5ml (½ tsp) baking powder

125ml (½ cup) buttermilk

Icing:

250g butter, softened

260g (2 cups) icing sugar, sifted

10ml (2 tsp) vanilla essence

Method:

Preheat the oven to 180°C. Grease or spray 4 baking trays and line with baking paper. Beat the butter, caster sugar and vanilla till light and fluffy, using an electric beater. Add the eggs one at a time, beating well after each addition. Sift the flour, cocoa powder, bicarb and baking powder into a bowl. Add the dry ingredients and the buttermilk to the creamed butter mixture and mix till just combined. Drop spoonfuls of the batter onto the prepared trays about 5cm apart with room for spreading. Bake one tray at a time for 8-10 minutes. Beat the icing ingredients together until pale and fluffy and use to sandwich the pies together.

GRANADILLA AND COCONUT CELEBRATION CAKE

Chef JeanPierre Smith and the team at Junipa's Cake Studio made a spring fantasy cake for our birthday.

Makes 1 x 26cm cake

Coconut sponge:

390g (3¼ cups) cake flour

45ml (3 tbsp) baking powder

70g cornflour

9 extra-large eggs, separated

250ml (1 cup) water

200ml sunflower oil

25g desiccated coconut

275g (1 cups) caster sugar

5ml (1 tsp) vanilla essence

Coconut and orange syrup:

150ml water

Zest of 1 orange

150g (¾ cup) sugar

45ml (3 tbsp) coconut liqueur

Granadilla mousse:

500g granadilla pulp

60ml (¼ cup) lemon juice

150g white chocolate, chopped

6 sheets leaf gelatine

5 extra-large egg whites

150g (¾ cup) sugar

500ml (2 cups) fresh cream, whisked until soft peaks form

White chocolate and mascarpone frosting:

50g white chocolate

60ml (¼ cup) fresh cream

200g butter

360g (2¾ cups) icing sugar

50g mascarpone

500ml (2 cups) coconut shavings, toasted, to decorate

Method:

Preheat the oven to 170°C. Line a 26cm sponge tin with baking paper. For the cake, sift cake flour, baking powder and cornflour together. Combine egg yolks, water, oil and coconut. Whisk egg whites till soft peaks form, then gradually beat in caster sugar and vanilla. Mix egg yolk mixture into dry ingredients. Fold in egg white mixture. Pour into prepared sponge tin and bake for 1 hour or until a skewer inserted into the cake comes out clean. Cool in tin for 10 minutes, then turn out onto a cooling rack and cool completely. Slice horizontally into 3 equal layers.

For the syrup, combine the water, orange zest and sugar in a saucepan. Stir over medium heat until sugar has dissolved, then bring to the boil without stirring and cook for 2 minutes. Remove from heat, add coconut liqueur and cool. Brush the syrup evenly over the top of each cake layer.

For the mousse, place granadilla pulp and lemon juice in a pot and bring to the boil. Remove from the heat and stir in chocolate until melted. Soak the gelatine leaves in a little cold water until soft, then squeeze out and add to hot granadilla mixture, stirring until dissolved. Cool to room temperature. Beat egg whites until peaks form, then beat in sugar. Fold this mixture into the granadilla mixture together with the beaten cream.

For the frosting, heat the chocolate and cream until combined and set aside to cool. Cream the butter in a bowl and gradually beat in the icing sugar. Add the chocolate mixture and mascarpone to the butter mixture and whisk until combined.

To assemble, line a clean 26cm sponge tin with silicone baking paper on the bottom and sides. Place the first cake layer in the tin and top with half the granadilla mousse. Add another sponge layer, followed by the remaining mousse and finally the last sponge layer on top. Refrigerate for at least 3 hours for the mousse to set, then remove from the tin and spread frosting all over. Decorate with the coconut flakes and fresh seasonal fruit.

Junipa's Cake Studio in Johannesburg provides tailor-made cakes, desserts and confections for all occasions. Call 011 7062387 or visit www.junipas.co.za