Grapefruit Butter Cake

I think this is the first time I bought grapefruits and finding it difficult to clear as I don't quite like the sourish taste.  It was really a hard time trying to finish them.  Then I chanced upon Ann's grapefruit butter cake.



 

I must say  love this cake with the citrus taste and its not oily.  Ann, thanks for sharing.



 

Recipe source: Anncoo Journal (adapted from Jane's Corner)

Ingredients:

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. (note: covering loosely with aluminium foil after 30 minutes when the cake starts to turn brown