Grapefruit Butter Cake

• 3/4 cup butter
• 4 eggs separated
• 7/8 cup sugar
• 1 1/3 cups self raising flour
• 1/4 teaspoon salt
• 2 tablespoons grapefruit juice
• 1 tablespoon orange liqueur contreau
• 2 grapefruit
• 1 tablespoon grapefruit pulp

1. Line and grease a 7" baking pan. Pre-heat the oven 180C.
2. Sieve flour together with salt and set aside.
3. 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.
4. Lower speed, add in flour gradually. Mix well add in grapefruit pulp, fold with a spatula and set it aside.
5. In another clean bowl, whisk egg white with the balance of sugar on high speed until soft peaks.
6. Fold in the egg whites into the butter mixture until well blended. Do not over-do it or the egg whites will deflate.
7. 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)

butter, eggs, sugar, flour, salt, grapefruit juice, orange liqueur contreau, pulp

Taken from www.yummly.com/recipe/Grapefruit-Butter-Cake-1656551 (may not work)