Grapefruit Butter Cake

Grapefruit Butter Cake

      Ingredients: (adapted from Jane’s Corner with slight adjustment)
      175g Butter
      4 Eggs – separated
      180g Sugar
      165g Self raising flour
      1/4 tsp Salt
      30ml Grapefruit juice
      1 tbsp Orange liqueur (contreau)
      *zest from 1 one grapefruit
       1 tbsp Grapefruit pulp

      Method:

• Line and grease a 7″ baking pan. Pre-heat the oven 180C.
• Sieve flour together with salt and set aside.
• Beat butter and half of the sugar until light and fluffy. Add in yolk one at a time. Beat well after adding each one. Then add in grapefruit juice and zest, mix well.
• Lower speed, add in flour gradually. Mix well add in grapefruit pulp, fold with a spatula and set it aside.
• In another clean bowl, whisk egg white with the balance of sugar on high speed until soft peaks.
• Fold in the egg whites into the butter mixture until well blended. Do not over-do it or the egg whites will deflate.
• Pour into the prepared cake pan and bake for 45 minutes or until a skewer comes out clean when tested.