Passion Roll
Recipe from Annie Bell
Ingredients
- 200ml groundnut or vegetable oil
- 250g golden caster sugar
- 3 medium eggs, separated
- 3 tablespoon whole milk
- 100g grated raw carrot
- 2 mashed ripe bananas (375g unpeeled weight)
- 300g plain flour
- 1 tablespoon baking powder
- ½ tsp ground ginger
- ½ tsp ground cinnamon, plus extra
- 50g finely chopped walnuts
Little Extra
- Unsalted butter for greasing
- Extra Walnuts
For The Icing
- 175g unsalted butter, softened
- 150g icing sugar, sifted
- 450g low-fat cream cheese
- 1 tsp vanilla extract
PREP TIME
15-20 Minutes
COOK TIME
30-35 minutes
SERVES
6
Instructions
- Preheat the oven to 190°C fan oven, 170°C electric oven.
- Grease 2 x 5cm-deep 20cm loose-bottomed cake tins, line the bases with baking paper and grease this, too.
- In a large bowl, whisk together the oil and sugar with an electric whisk, then whisk in the egg yolks and milk.
- Fold in the carrot and banana.
- Sift the flour and baking powder into the mixture; stir together with the spices and walnuts.
- In a clean bowl, whisk the egg whites until stiff with an electric whisk.
- Fold into the cake mixture in two goes; divide between the tins.
- Bake for 30-35 minutes until the cakes shrink from the sides and a skewer inserted into the center comes out clean.
- Loosen the cakes with a knife; cool in the tins.
- For the icing, mix the butter and icing sugar with an electric hand whisk.
- Add the cream cheese and vanilla extract; blend until smooth.
- Turn the cakes out on to a board and remove the baking paper.
- Spread a quarter of the icing over one cake, put the other on top; use the rest of the icing to cover the top and sides.
- Sprinkle with walnuts and ground cinnamon.
- Allow to set in the fridge for 1 hour.
Equipment
Free Standing Mixer
2 x 5cm-deep 20cm loose-bottomed cake tins