Passion Fruit, Mango and Carrot Juice Cake

A moist and dense cake bursting with juicy flavour, lightly dusted with icing sugar to finish.

Ingredients

  • 450g granulated sugar
  • 110g softened butter
  • 2 medium sized eggs
  • 400g plain flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 500 ml V-Fusion Passion Fruit, Mango and Carrot Juice
  • Icing sugar to dust

Method

  1. Line a 9”x13” baking tin with greaseproof paper and preheat the oven to 180ºC.
  2. Sift together the flour, baking powder and salt in a bowl and set aside.
  3. In a large bowl, cream together the sugar and softened butter until pale and light.
  4. Add the eggs one at a time, stirring in fully between each addition.
  5. Add one third of the flour mix and stir this into the sugar/butter/egg mix.
  6. Add half of the juice and stir this in.
  7. Repeat with the flour mix, remaining juice and finish with the last third of flour.
  8. Pour the cake batter into prepared baking tin and hit the tin off the worktop a couple of times to get rid of any air bubbles.
  9. Bake in the oven for 25 to 30 minutes or until a toothpick comes out almost clean from the centre of the cake.
  10. Allow to cool in the tin before dusting with icing sugar.
  11. Cut into squares to serve.
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Passion Fruit, Mango and Carrot Juice Cake

A moist and dense cake bursting with juicy flavour, lightly dusted with icing sugar to finish.

V8 Sponge cake 3_mini v2

Serves: 12

Course: Dessert

Prep/cook time: 50 Minutes

Difficulty: Easy

V8 product used: V-Fusion - Passion Fruit, Mango & Carrot

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Ingredients

  • 450g granulated sugar
  • 110g softened butter
  • 2 medium sized eggs
  • 400g plain flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 500 ml V-Fusion Passion Fruit, Mango and Carrot Juice
  • Icing sugar to dust

Method

  1. Line a 9”x13” baking tin with greaseproof paper and preheat the oven to 180ºC.
  2. Sift together the flour, baking powder and salt in a bowl and set aside.
  3. In a large bowl, cream together the sugar and softened butter until pale and light.
  4. Add the eggs one at a time, stirring in fully between each addition.
  5. Add one third of the flour mix and stir this into the sugar/butter/egg mix.
  6. Add half of the juice and stir this in.
  7. Repeat with the flour mix, remaining juice and finish with the last third of flour.
  8. Pour the cake batter into prepared baking tin and hit the tin off the worktop a couple of times to get rid of any air bubbles.
  9. Bake in the oven for 25 to 30 minutes or until a toothpick comes out almost clean from the centre of the cake.
  10. Allow to cool in the tin before dusting with icing sugar.
  11. Cut into squares to serve.